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Sorry I forgot to come back and update everybody on this; I don't use this site that much. It came out great! Very dry and since I bottled it with champagne yeast so it came out very much like champagne - crisp, clean, and delicious. The heather added a great aroma, but not as much as you'd...

I've read of people using campden tablets (potassium metabisulfate) to sanitize cider from wild yeasts and using potassium sorbate to stop fermentations when a desired FG is reached. So my question is, what's the difference? Yes, I obviously get that they're 2 difference chemicals, but what's...

I have no idea, really. I made one before on an IPA base with the same ingredients minus the Stinging Nettle. I didn't sour it, but it picked up some wild yeast from a sprig of culinary rosemary I dry-hopped it with. The mugwort made it tart and citrusy, with the wild yeast adding a nice tart...

Sour Gruit, Dubbel grain bill brewed with Nettle, Mugwort, Marsh Rosemary, Sweet Gale, and Wild Yarrow. Saison primary sacc, followed by inoculation with my dregs of a Consecration clone.

For those curious, the time has come. This stuff is awesome, dry like champagne and refreshingly tart. Got lots of great feedback at my club about how refreshing/dry/delicious it is :)

Yep, 60 min boil for the herbs. You want to use them to bitter.

So props to anyone who gets the reference in the name... This is a recipe for an ancient hop-less gruit. Supposedly highly-intoxicating and prone to producing amorous feelings along with being a cure for "brewer's droop" Thanks to the folks at www.wildweeds.com for most of the ingredients...

About 1.016. At 1.015 you're supposed to remove 1/2 gal of must, steep w/ remaining heather, and return. I went ahead and did it because I was close. The must is still fermenting down to my target SG

Just took a gravity reading. This stuff is amazing!

Lost a little more than expected to heather trub... wound up with about 4.5 gal at 1.062, which is still in the range I expected.

Here's the wax floating to the surface from the comb (very easy to skim off)

So here's the heather being stirred in and the resulting heather tea I woke up to. I was surprised, it's darker than I thought it would be.

How much wheat do you have? You could add some to lighten body and improve head retention

Blackbox Brewing "Leftfield" Scottish Ale atm... Prior: Unibrou Terrible (got me loaded!)

Several people have asked where the best online bulk honey retailer can be found.... I don't know if this is the best, but Http/:www.glorybee.com Click "Products" then "honey pails" Bee amazed :mug: Good beekeeping resource as well

Radioactive Man - Up and Atom!

Update - decided to make a 1 liter starter with a tbsp DME, 1/4 tsp Fermaid K, and 3 tbsp heather honey to try & ramp the fogg up a little...

I suggest heating some water to 150 or 160, adding the comb and skim off the wax if you want to use honeycomb for priming without the comb sitting in the bottle. But yeah, +1 to above - sell that stuff to Trader Joe's and let the hippies pay a fortune for it! Near where I used to live they...

Nutrient at 1/3 sugar means add some nutrient after 2/3 sugar has fermented out (usually when bubbling slows in your blowoff/airlock - 3 days or so, depending on OG and yeast)

Irritatingly, I found out my imported heather tips have been washed to remove the fogg. However (in answer to a previous question), pure heather honey that has not been pasteurized contains fogg. Unfortunately, I doubt my mere 24oz of heather honey will contain enough fogg to ferment the...