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Thanks for all the input! It does stem partially from the Mt. Vernon small beer, but a few other colonial brews as well. https://learn.kegerator.com/how-to-brew-beer-with-molasses/ Persimmons, ginger and raisins were also added to some of these beers besides just straight molasses as in...

Inspired by 17th and 18th century Anglo-Colonial brewing techniques, I will be making a 1 gallon batch of Molasses Oatmeal Porter in honor of George Washington/Independence Day tomorrow. Besides Gen. Washington's own recipe, which was simply molasses, hops, water and yeast, I will be drawing...

Thanks everyone! While looking at the two bottles I bought (one for drinking and one for experimenting), I realized that one of them was actually grape juice. Same sugar content I might go half-and-half or something to try to balance the acidity, or maybe just go with regular grape wine...

Okay, going to make a batch of cranberry wine this week. I don't have a hydrometer and was just trying to get a base approximate OG. I'm using store bought cranberry juice (no preservatives). For a 64 oz bottle with 8 servings, the sugar content is 30 grams - so I figure 240g for yhe batch...

Thanks, guys!

Okay, so, I've got a question about fusel alcohols and a Finnish "beverage" called kilju. It's basically sugar, water and yeast that are allowed to ferment. Assuming I made such a recipe, would fusel alcohols be a concern? Are there certain techniques (or rather mistakes) that might make fusel...

Hydrometer showed 4-6% ABV, so I decided to try a glass for new year's. I filtered it with paper towels and a collander since the yeast was very active. Taste is good, the hops seemed to have mellowed and it's better than I expected - as far as what I could taste under its rawness. Still tasted...

Warcry. Spanish heavy metal at its best. El guardian de Troya - the story of the Trojan war set to Spanish heavy metal. After that, Alexander the Great by Iron Maiden, followed by more Warcry.

I have no idea. I'm drunk as a skunk, but somehow metaphysically it makes sense to me. One of those scientific "I can do it but not explain it" type things. I'll figure it out one way or another! Either way, I'll be drunk, so all's good!

Makes sense now - thanks!

But would I do a proper secondary in the 2 liter bottles or just transfer it to preserve carbonation/minimize oxygen exposure from the fresh brew?

Thanks for the well wishes and advice. The process itself was more of less steep the grains, add in DME, low boil for 1 hour (adding various hops along the way per directions) and cool/transfer to primary and pitch the yeast. As far as the flatness of drinking it fresh - any recommendations...

Homebrewing notes from my first beer (both for personal record and general critique): I made my first beer tonight (excluding a very bad attempt when I was 13 and bought a homebrew kit at Wal-Mart around Christmas time and pitched the yeast into boiling hot wort). It was a 1 gallon grain plus...

I'm about 20 miles from the interstate, so I'm sure you've at least passed by it. Thanks for all the welcomes, everyone. I was in Missouri a few weeks ago. I stopped by the earthquake museum at New Madrid and then a little detour at the casino on the way back.

Thanks for the welcomes. I'm from one of the middle of nowhere backwoods parts of Tennessee about an hour or so outside of the Memphis area.

Is Red Star Champagne Yeast good for mead? I want a durable yeast that isn't overly sensitive to temperature, light, etc. Is Lalvin better? Maybe another variety from those two brands? Those are the two brands I've found locally. I've only ever used bread yeast before since I've mostly been...

Hello. I've been interested in homebrew since I tried my first homebrew beer around 1995 at my dad's cousin's house. I was only around 7, but I remember loving the taste (more or less a Bass clone). I've dabbled in mead and winemaking since around 2010, but have recently gotten more serious...