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I would say any simple extract recipe fermented with kveik. Not exactly brewing to style as those yeasts make a pretty distinct flavor, but it's pretty hard to mess up a kveik fermentation. I struggled with a tart flavor as well for many batches, but I found it would eventually go away...

I have, the only thing i seem to be doing different is straining the husks out before adding water halfway through. Everything else seems fairly equivalent.

Going to give this another shot soon: My previous batches have come out pretty sweet and took forever so I'm going to try out a new process to get a drier wine with better efficiency, faster: - cook 500g of rice: assuming 100% of the carbohydrate is converted this grants 400 grams of sugar. -...

you joke but the winemakers hold parsnip wine in the highest regard, it's supposed to taste like sherry

It has reached 1.030 and isn't dropping so I bottled it. It has a good clear cola color. It needs a bit more time to truly open up but the date flavor is there, in a nice subtle way that blends with the malt. Alcohol is warming and clean like good spirits. Fruity orangey aroma that might come...

I think there would be no shortage of date flavor in this brew: most recipes I see online usually only throw a few ounces per gallon of dates, in, I've nearly got a pound of date syrup. Might be overkill.

have you considered diastaticus?

Tried to make something using date syrup, as apparently it works like a pseudo-candi syrup and leaves a nice belgiany taste. I'll be posting results and stuff as reference to anyone who wants to try using that ingredient, might be interesting. I'll post images when it's done since it's not...

https://www.homebrewtalk.com/threads/forgo-crystal-and-use-only-invert.694075/page-2 good thread on this subject, seems like historically it was very common as yeast was less attenuative.

How did this go? I’m looking to brew a stout and I’m really sold on the “dark fruit” that m15 advertises so I’m keen to see which ones are equivalent to that.

The finished product wasn't very good I'm afraid. It came out a very nice pink color but tasted like exactly nothing other than fruit and alcohol.

Uncarbonated as of yet. Smells mostly of molasses and dried fruit. I’m not sure if I actually like it though, the chicory and dandelion give it a little strange herb note and it’s kinda sour, like black coffee. It also seems to be missing some of the taste I associate with “beer”, though this...

Fair points. I've swapped out the mugwort for sage and tarragon, and put in more dandelion to compensate for bitterness. I'll post a picture when it's done

I’ve inhaled great quantities of the smoke of this and can attest to their quality… they do come from a reputable vendor. Not everything that comes out of china is automatically unsafe

bit of a necro, but anyway: I‘ve found some little cigar-shaped things of chinese incense, which is apparently a variety of mugwort. An entire box packed to the brim, cut and dried, for a very reasonable price. Smells very earthy and savoury. I plan to use this in conjunction with some dandelion...

Well I went ahead with this. I used enartis red fruit instead of ec1118 and blasted 2 packs (600g) of currants with a bit more than a litre of water in a blender. It's been fermenting for a day or so now. The must's got quite a nice deep purple color, and smells not very surprisingly intensely...

Very impressive. Was this the batch with or without the red rice? Also, what are the advantages to adding rice and water during fermentation as opposed to just water? Does it attenuate better?

More or less finished product, off the good batch. Still waiting for it to clear properly. It's really, really good though. A lot better than I thought it would be. I added some water and let it ferment again so now it's pleasantly off-dry. Lots of body, clean, nice and floral/fruity tasting. I...

Like the hot cross bun kind. Doing a bit of research I found these things are made from black corinth grapes, which are actually used in a few proper serious wines from the mediterranean. My local supermarket sells these for quite a reasonable price considering that, according to the label...

I have a similar predicament, I got one batch I made in a big shallow container, and another in a long tall one, otherwise completely identical, stored in the same place, at the same temperature, same water, same pot of rice. Inexplicably the shallow one tasted like sweet fire and the long one...