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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...

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!

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...

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...

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...