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Was given a case of banana yesterday. I'd like to use half in primary and the rest in secondary. The primary will just be sliced banana, water, honey, nutrient/energiser etc. Now as we often lose some of the fruit flavour to the yeast during primary ferment, secondary on fruit is...

Just got 11lb of banana "topped and tailed", chopped into 5mm slices and boiled/simmered for about 30 minutes. I'm gonna hit it with some sulphite once it's cooled, then it will probably need pectolase, amylase or both. Do I need both ? Can I use them at the same time or do I need to use one...

I've recently got hold of a couple of old books....... For making meads, both suggest using "maury" yeast, and one also says about using vierka yeast (though which one, I don't know). So does anyone know were "maury" yeast can be obtained from ?

Ok, so following the recipe (obtained via links from Homebrewer_99) I made a batch last weekend. So it's now due for racking into a carbouy for "proper" fermentation. This racking process, would normally be to remove the finished product from the lees, but in this case I'm presuming that...

Ok, so it's from a mead recipe, but I'd just like to know if anyone can explain the difference between "corn" sugar and "normal" sugar (normal, here in the UK, would be either cane sugar or beet sugar, depending on whether it was produced by "Tate and Lyle" or "British Sugar" - T&L being cane...

As summer kicks in, there seem to be a number of soft summer fruit in season now. So I was wondering if theres any set ratio of fruit to water to obtain the correct (?) level of "fruit juice" for melomel/fruit mead making ????? Having looked around, it would appear that the recipes I've...

I don't really want to include this in the recipes, because it's not very original and there are a lot of variables. To give credit where due, my Mother copied this out from the "Gales" Honey Book (Gales might have been a family concern originally, but now it's just a brand belonging to the...

Does anyone have any links or recipes for ginger/green ginger wines - like "Stones" or Crabbes type ? They're apparently made to "traditional" recipes (whose tradition? Scotland/England or wherever). Thus far I can't find any such "traditional" recipes online so any directions would be...

Fatbloke's the name a.k.a. John. Only just started this home brewing "lark". Mainly because my Father keeps bee's and often says that he'd like to have a go at making some Mead. Hence, I just decided one day too google for mead. Read a few articles. Then checked the local yellow pages to see...