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Love honey beers and have made the original several times. IMO, the addition of 1/3 Honey malt really imarts a true honey flavor as the actual honey ferments out completely dry.

Okay, I keep a house cider on tap at all times and the best advise I can give (if you keg) is use the standard recipe and then vary the final product by adding your favorite fruit flavor. I usually do this by adding a gallon of pomagranite/cherry/blueberry or your fav.....right at kegging. This...

IMO, the problem is most likely adding the wheat extract(dry or liquid) to the boil to soon, I used to have the exact same issue. I now take the kettle off the burner for just about 1 minute and add the extract in the final 10 minutes of the boil and bam....my hefeweizen looks like it is...

I have made several different versions of Graff cider and usually add 1 cinnamon stick during last 5 min of boil and 1 after primary fermentation completes(I let it sit in the secondary for about 3 days and then keg). IMO, gives just the right amount of cinnamon kick. In your case I would go...

Yeah, Ive done it both ways and it really does work well either way and have also used fresh and frozen berries, mixedberries also work well. I used to just dump the berries into the carboy but for ME putting the berries in the grain bag is just a better method, you get all the berry flavor with...

Works like a charm...if you keg. You bleed off the oxy anyways, never had an issue with oxidation on any keg and am a firm believer it is pretty rare in young beer unless your beer is exposed to the environment for long periods of time but hey the beauty of home brewing is...to each his own his...

For those who don't already have a system for fruiting the wort in the secondary carboy, a good trick is to tie a sanitized grain bag around top of carboy and dump your berries into the bag and just rack right over suspended berry filled bag (works like a charm). This works great for me, zero...

Yeah, I have made the bas recipe over 10 times and in my experience have found that any flavor additions were most notable after the primary fermentation was complete. Tried with cinnamon, nutmeg and clove and the primary fermentation chewed right through most of the flavor, I now add any flavor...

For what it is worth! Just finished off a batch of tart cherry cider based on the regular graff recipe but once fermentation has completed I racked into my keg over 16 oz tart cherry concentrate and 1/2 cup slpenda to back sweeten. It was excellent! My first attempt at the cherry apple cider...

Here is another easy lemonade recipe/method. 2lbs. Corn Sugar 2lbs. clover honey 2lbs. light malt extract 6 cans frozen lemonade concentrate * Optionial Fruit puree 2-3 lbs 6% ABV estimated 1 packet nottingham dried ale yeast Bring 1.5 gallons of water to a boil. Add sugar...

Heres another easy hard lemonade recipe. 2lbs. Corn Sugar 2lbs. clover honey 2lbs. light malt extract 6 cans frozen lemonade concentrate * Optionial Fruit puree 2-3 lbs 6% ABV estimated 1 packet nottingham dried ale yeast Bring 1.5 gallons of water to a boil. Add sugar, honey...

2lbs. Corn Sugar 2lbs. clover honey 2lbs. light malt extract 6 cans frozen lemonade concentrate * Optionial Fruit puree 2-3 lbs 6% ABV estimated 1 packet nottingham dried ale yeast Bring 1.5 gallons of water to a boil. Add sugar, honey, and malt extract. Boil for 5 minutes. Chill...