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My landlord has a mulberry tree. I'm going to try this recipe after picking all the berries I can reach. He's actually willing to string up a net to catch them (he said they make a huge mess on the deck).

thanks for the confirmation. I can see that I'm taking it all in,when I can write out my questions and work through what I think is happening and what should happen. Well the yeast for the braggot is completely pooped. I was hoping to get it higher than the alcohol tolerance, which I did. I...

Do you think that if you made it 5 gallons you should/could still ferment on pulp for the 3-4 days? Please post your recipe. I took a look at the keller one for Jalapeno Pepper wine, and i'll admit I was a little curious.

LOL! well he did warn folks not to mess with a sure thing. I was considering doing it again and using a champagne yeast.

Joe Ancient Orange with a Bite Ok so the very first mead I made was that Ancient orange one. And I'll be bottling that bad boy later this week, but I'll admit I was a bad grrrl and sneaked a taste on thursday. I am glad I added like 4 sticks of cinnamon and nice handful of cloves because...

First off I'm just going to open with "WHOA!" Yesterday I took a sample taste of the deep chocolately-looking goodness and was completely floored. Initial taste was extremely hoppy, then it settled into a carmel sweetness, and ended with a nice bitter bte at the very end. This will definitely...

I've been reading this thread and suddenly i have an urge to make Sake.

i wish I had taken a picture of it last night but I'll remember to do so today. So I chanced letting the passionfruit tea wine sit for another week since it was fermenting so slowly. I just got back into town yesterday and peeked (it was the first thing I did after dropping my luggage) at it. It...

Hey joshua, i'm just getting into brewing meads and so chime in on the meads section, put up some recipes and advice. enjoy the fun and games of the forum. wsg

I'm going to chance it and let it sit for one more week in the primary since the primary fermentation is so slow. It had a low acid so I added a bit of acid blend and it was a little tart when I tasted it so I'm not so worried about tannin.

OK I might rethink every doing this again. I decided to try making wine from tea. Passionfruit by taza to be exact. It's been in the primary for over 10 days and activity is slow but steady. I'm going to move it to the secondary today or tomorrow because I will eb out of town for a week. I...

I'm also really new and I'm pretty sure the more seasoned wine guys will chime in here but as one newbie to another I'm learning that what I taste early on, tastes awful. More so because I haven't honed my palate enough to distinguish between the nuances and flavors that happen at various...

they loved it. i liked it as a sparkling merlot. I did use a the paddled degasser that attaches to a drill but I think we didn't do it long enough. I would make another 'sparkling merlot'. Plus it was drinkable in about 2.5 months. I can't wait to taste it in another 2 months.

Picture of the braggot I posted a picture of the braggot in my album. It looks like a chocolate stout. Yummy! I figure I might just try bulk aging this one for a few months and see where I stand. I was hoping someone could answer a question for me. If I use priming sugar at bottling can I...

Well I cracked open a bottle of the Merlot I had made, finally. I took it to a friend's dinner party and figured they'd be kind but honest. Well the first thing I noticed after opening and piuring it into a glass was the fizziness. there were tiny bubbles and when you tasted it, it had a sparkly...

Yo umean the song he's dancing to in the club. I'm pretty sure that's Frankie goes to hollywood's "Relax"