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I've made a bunch of mead (10+), and a lot of ciders. Never a beer. At least not yet. Not even an extract beer. With that being said...would a lambic style of beer be more than I should start with? I've done a bit of research, and it seems to be a dicey proposition. I guess I'm asking if...

I'm fairly new to mead making. I've made a bunch of ciders (with varying success) and I've made a handful of meads in 1 gal batches. Mostly fruit meads. However, It seems that the finished products don't really taste like the fruits I used. Generally I use about 2lbs of fruit per gallon in...

I've made a few meads so far. Bottled two of them. One of them was a JOAM that I fermented with d-47 instead of bread yeast. I started the fermentation back in early November. I tried one of them last night. It was bad. The orange peel flavor has disappeared and its an all around decent sweet...

I've just recently finished my 3rd batch of cider. They have all turned out pretty well so far. It has mostly been store bought apple juice, white wine or ale yeast, and fermenting to dry then bottling a still cider. I've learned a lot about the brewing processes doing this, and more...