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Sorry I was not sure in which section it is best to post about alcoholic gingerbeer... I just made some and it tastes quite salty, I was wondering if anyone had similar experiences? I am using the same water as I always do for brewing, and yeast which I have used before. Could it be because of...

Thanks for that idea, but I think where I live it might be hard to get. I don’t think I’ve ever seen plum juice, only prune juice, and the flavours are quite different. I made prune juice melomel that turned out pretty good though.

No, I am not :) But many Slavic countries have śliwowica (the spelling might vary), and it is a distilled product. When I am talking about plum wine I am thinking more about umeshu.

I am thinking of doing a dark honey mead with some sour cherries in it, and then adding vanilla into the secondary as well. That will probably need to age for ages... I just ordered some smaller demijohns (3L and 1.9L), so I might make a plum primary and then split it into two for the secondary...

Hello, Does anyone have any experience with making a mixed cherry and plum wine? Good idea / bad idea? Tips? I am wondering if I should try making it, or whether just to make a pure plum wine. Thanks!

Thanks guys. Tokay, to my best of knowledge, is a good yeast for meads, and I thought the ratio of water to honey would not be too radical when taking into account Polish meads, but perhaps I missed something. I used the yeast in the past to get 18% is of final product, though I did not...

Dear elders in mead-making, Any suggestions where I went wrong? I made my first pure mead, rather than melomel or metheglin. I have used 3kg of honey (various sorts), dissolved in water to make a 5 litre solution. I have added 1g of wine nutrient and 2 Campden tablets. I had an initial gravity...

Thanks all!

What do people do with their methyglins? I made a Christmas one where I boiled all the spices and then tried to sieve them out before pouring the liquid into the demijohn. One of the elements of the receipt was 50g of cloves, but I noticed that some receipts online suggest just adding cloves...

Dear all, Sorry, newbie here. I slowly planning out to make a melomel/cyser that I want to make sweet and sparkly. I am thinking about something Safale US-05 or Lalvin 71B, as opposed to Tokay that I usually use (or Jack Mangrove M02) and aiming at 10-12% abv. Now, I know that I will have to...

Thanks for this! I'll check this out, but this brings me to a related honey question. If I pasteurise this means that I will need to heat up the product. I usually try to dissolve my honey in cold water and then 'sterilise' chemically to retain some of the properties of the honey. Heating honey...

This sounds like a great idea that I should try out! Just a couple of notes about teas and tisanes. Tisanes (what people often call herbal teas) are in general resistant to overinfusing - you won’t get a bitter taste from boiling the heck of peppermint. With loose leaf teas, if they are high...

Dear all, I want to make a sweetish melomel that is sparkly and not too strong (i.e. not 18%). I obviously cannot really on any backsweetening here. Now there seems to be a couple ways to go about this. One is to add less honey to the mix, use yeast with high alcohol tolerance, bottle it of...