traditional

I recently bottled my first batch of a buckwheat mead, but I was lazy and didn't take as many notes as I should have for it. As a quick memory-recipe, it was about half a pound of buckwheat honey to two-and-a-half to three pounds wildflower honey per gallon, left to ferment for 1 to 2 weeks...

I'm getting a free gallon fermenter (glass honey jar for honey I'm using in a melomel lol) what are some of the best sweet traditionals that can finish within 4-8 weeks and be drinkable? Kinda looking for something bottlable after primary but open to secondary to add some flavors like mulling...

Greetings, fellows. I’m new here, and I’m new to brewing. Over my years of perusing brew forums and seeing friends brew, I’ve noticed that standard practice among home-brewers is to use added sugars, “yeast nutrients” (isn’t what you’re fermenting nutritious enough for the yeast?), chemical...