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Thanks for the info. But I am looking, for example, for a strawberry beer ... is there one? I can only find info for strawberry wine not beer. I do not want 10abv or more, neither do I want a sweet drink or one that is better drunk after resting it for a year or more ... or one that has lots of...

Hello folks, Please can someone enlighten me. Years ago I was given a simple recipe for what was called nettle beer. It was very enjoyable - but tasting more like cider. Now I would like to find similar recipes for drinks made with my local wild plants and herbs and leaves. I have not been able...

Thank you hollowjack88, this is valuable info for me - especially the sugar imput. I am about to try out a chicory 'tonic' brew, so I will try it with the wine yeast, then I will want to adapt another brew using wild petal (chicory) yeast water. I will post here the results (in about seven to...

Thank you mac_1103

Wow ... Thanks for the link ... can anyone translate it into English so that a layman can understand it. :oops: All I wanted to know was whether I could use glycerin in brewing, miraculix answered it perfectly for a country bumpkin like me. :ghostly:

... On what?

I don't understand.

Do you mean like for making jam?

Thank you miraculux I will not be using it. Especially having just found some information about it ... guess I will be using honey or canne.

Sorry if this is a stupid question, but I have a liter of the stuff (food grade) and would like to know if it can be used to feed yeast in a brew?

That is a very good question. Basically, when I bottled the brew I waited until about 12 hours then 'burped' each bottle. The strange thing is that three of the bottles give a little hiss but nothing happened with fourth one. Then the following day I repeated the process with the results being...

It has been 6 days in the airlock and has fermented rather gently (not lots of bubbles but enough to inform me that something is happening). I decided to bottle the brew on Sunday. Today I could not resist a little taste. Wow! What a surprise! It tastes delicious - a robust malty/treacly...

Yes, I am aware of this and I am hoping that once the hydrometer arrives I will be able to control the appropriate sugar amounts - I hope!

Well, I take the point regarding walnuts - especially what pvtpublic has written - I am not looking to be clever or wasting time that could otherwise be spent on something creative ... but I am simply trying to acquire a tasty enjoyment directly from my surroundings ie fruits from the garden...

Other bittering agents? Does a handful of chicory leaves count? These certainly add a splendid bitterness from what I have made before (which was a herbal tonic).

A good question ... I am only sharing what I have found online - that wild yeast is not as efficient as the commercial ones - I read that it might manage 5abv. Not being knowledgeable as those who are adept at brewing (I still do not understand what is sparging!) I can only go by what others...

By eye, of course!! ...Ok I mean I am not measuring gravity.

Thanks for the info pvtpublic. Would this also apply to chestnuts?

I am surrounded by wild walnut trees ... so can I make a walnut pop? (I am describing it as pop instead of beer so that I do not insult anyone by calling a nut concoction a beer!) I want to ferment a walnut porridge - I do not want to include anything else like hops or malted things. However...

Day 5 I am not what has happened here ... the ferment seems to have gone from foamy to flatline. My guess is there is not enough sugar. So I have added 100g canne plus 50g treacle ...