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Frozen water crystals impale yeast, which is why you can't freeze yeast for reuse without using glycerin or another cryoprotective formula. There is only an EXTREMELY small chance that a few cells in this survived and somehow dominated above the metropolis of yeast on the fruits. They'd have to...

Found this doing a search for tropical stout, which doesn't seem to be a popular style on HBT, judging by the lack of recipes (and understanding, judging by this thread). HBTWiki says:

Cool, well let us know.

I guess it depends on a lot of things, including the abv and the money you save on HB. I drink less commercial stuff in a session because of money/guilt.

When you've worked out what the fruit is, do a google search for it + "wine". Jack Keller's website will likely come up. His recipes are often/usually tried and tested, so he's a trustworthy source unless he explicitly says otherwise in the recipe page.

You'd have to yank your foot into your groin using your hands, otherwise I think it would be a soft awkward kick.

Yeah, the sharp aroma/taste from all that extra sucrose from the nectar will take a while to age out. Also the water from the nectar will dilute the flavour. You could age it for a bit, but I'm not sure whether there are enough alcohol/tannins to keep it aging well. Make sure you expose it to as...

Taste it! :)

The only yeast I've ever brewed with so far is a Hefeweizen yeast. I also bake bread using baker's yeast. I only do this inside. I boiled the DME wort and cooled it by dumping ice into it, then tipped it onto a boiled jar with the outside fruit. I have dumped Hefeweizen trub outside, but not...

I got one sample of yeast from a lemon off our tree, and another sample off a small bunch of wild unknown berries. There are no breweries around my area except for Sun Masamune Sake Brewery which is at least 10km away. Also it's summer here in Australia so I imagine the yeast I found would be...

Call me Caleb.

Whether or not MSG is involved, you're only getting approximately 8 ounces (25% of 33 ounces) of actual banana in the final product, plus a bunch of water and sugar. So, I would say you will have a slightly more watery cider with a hint of banana flavour MAYBE.

How did this turn out? I came in here expecting to have to alter the recipe for my totally bitchin' idea of caramelising the honey, but you beat me to it! I'm wanting to make this for my birthday in August, which will be in winter here.

I'm having a similar problem as Glossolalia had. The wild yeast I've captured seem to have a fairly boring everything. They do all the things his Japanese strains do. The ones isolated from the berries are particularly neutral; the lemon one has some strange, not-entirely-pleasant-or-unpleasant...

Basically Turnerdude is encouraging you to read the whole thing and follow it to the T.

Until it stops bubbling, then wait maybe another week, then stabilise (sprinkle a crushed Campden tablet in, but there are other ways) then bottle. Assuming you want a non-carbonated wine.

Thanks for the heads up, guys. I think I'll do a clovey (dunkel?)weizen next autumn when the temperatures are good for clove. Northern hemisphereans could probably do the same for a "Christmas Wheat". Cloves are Christmassy aren't they?

What are the ingredients on the "nectar"? The fact that it's called a juice "drink" feels ominous.

I assume you'll taste it before you do so to make sure it's not already coffee-y enough...?

I don't know anyone GF, but I'm curious as to what flavours can be came up with and will try these GF alternatives one day. Curious as to why you call this a "sorghum beer" when there's equal amounts buckwheat and sorghum and numerous other adjuncts. I think buckwheat beer sounds more catchy.