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I really enjoy perries with a strong vanilla aroma and flavor. I've been told this is attributed to the yeast strain used but i have been unable to corroborate or find a yeast strain that mentions such characteristics. Any recommendations on how to boost vanillin in perry naturally? (i.e., not...

apologies if this is the wrong section... I have been venturing into using malts in my meads, so i felt it would be the better board to get advice from brewers on this matter. I have started experimenting with using malts and grains in my meads, and they tend to have a ton of haze that my...

Was browsing through some historical books like Digbie's The Closet Opened and became more interested in exploring pre-hop ale recipes - either medieval ales without herbs and spices, or gruits with hop-alternative bittering agents. Anyone know of other good resources on such recipes?

So I just bought an air still to experiment with distilling some of my wines and meads - I know it isn't an optimal rig, but it fits my budget, production and storage capacities for the time being; didn't want to sink a bunch of money into another hobby if it ends up going sideways. the good...

Can any of you recommend a good book on distillation for beginners?

I was wondering if you all could recommend a good small scale stove top still for a beginner? Ideally something made in the US (I've seen lots of seemingly identical looking foreign products sold on amazon under different names).

Prepping for my first attempt at fermented sausage (spanish chorizo) and was wondering if there are any less-than-obvious indications of a bad cure that would make it unsafe to eat (as opposed to the obvious signs like slime or green/black mold on the surface)

Hello all, new to cheese making and had a question about curdling milk for making cheese. I came across some instructions for ricotta using just acid (lemon juice, to be specific) to curdle the milk. Is this a fairly legitimate and straightforward way of making cheeses? I would guess that it...

I recently learned that a certain near-by world renowned meadery uses peanuts to impart a pastry-esque flavor to their meads to get around liquor licensing laws that don't allow them to use grains. Was wondering if anyone else has played around with using nuts in a mead and can provide some...

Made a porchetta with polenta for a little family get-together last weekend...

Can anyone recommend a good home countertop cider press? Any reputable companies that sell cider ingredients and supplies? Stuff on amazon is sketchy

First off, apologies if this is the wrong section to put this - just wanting to get a gauge of interest before i actually put something like this under the classifieds section I am looking into acquiring various less-than-ordinary species of woods to rip down into beans to start experimenting...

I've been trying to track down oak alternative cubes - cherry, chestnut, etc, but have had absolutely no luck. Anyone happen to know of a resource? My last idea is to track down some wood and rip it down myself

I recently stumbled across a non grain beer made with chestnuts. Apparently it used to be a relatively common ingredient way back in the day when people didn't have access to grains,c and is now advertised by specialty brewers to those with gluten allergies. However it sounds intriguing and...

Hello, I a mead and country wine maker, but I'd like to play around with making braggots. But beer brewing is completely alien to me My one and only braggot was a 50/50 honey+LME must - was tasty, but one dimensional. I'd like to start experimenting with another that is reminiscent of a Sam...

In interested in a 128 oz system to force carbonate mead and cider. Can anyone recommend products? I am leaning toward the nutrichef system, but also considering the mancan and ukeg. Open to others as well though. U keg is probably at the bottom of the list because it requires several days to...

Finally bottled my experimental root beer mead. Very pleased with the final result and expect to make it again. Pleasantly surprised at how rich and bold the color turned out as well

This is a follow-up to my previous fortified mead recipe. History of the drink: This recipe is inspired by an ancient Yucatec Mayan drink called, Xtabentún (Ish-ta-ben-toon) - The original Mayan recipe is believed to have used nectar derived from a local Morning Glory vine that has...

a simple but elegant Poulet Chasseur, but with smoked cornish hen, and homemade baguette

INGREDIENTS: 1 gallon batch -48 ounces orange blossom honey -16 ounces lactose -71b yeast -20 ounces coarse-grind, mild-roasted coffee -1 vanilla bean 2 ounces cocoa nibs METHOD: -rehydrate yeast per instructions -add honey and lactose to primary vessel and top to 1 gallon; pitch yeast -feed...