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I've made nettle wine just from nettles and really enjoyed it. Not at all what you'd expect. It's an almost spicy taste. One I'll definitely do again.

I've seen recipes for yarrow ale, not tried making any yet. I've only just been happy enough with my reckoning to harvest it.
Spreymalt is just dried malt extract

Yeah, it's perfectly legal to sell alcohol of any strength in the UK, just not always that easy to come by.

After planning this for several years, I'm finally going to have a blast at brewing a hopless ale. Because it's a bit of a stab in the dark I'm going to try it as a 1gal extract brew and sup and see from there. The current plan is 500g medium spreymalt 3g yarrow (dried) 1g rosemary (dried) 1g wormwo...

I've had mixed results in making infused spirits (with and without sugar), and have come to the conclusion taste and see. For example I found a recipe for black pepper schnapps that called for the alcohol (95% abv spiritus from the local Polish shop) to be left on the pepper for over a month. It end...

Hello, welcome to the ish

Quick update
Jack Keller has a couple of recipes (he always does)
http://winemaking.jackkeller.net/request150.asp

Can't speak for turnip or pumpkin wine, although pumpkin is a traditional addition to beers. On the other hand, I've made a "poor man's brandy" (Turner's recipe if memory serves) which was a mix of potato, pearl barley and raisins. It made a fantastic brew, though it took a few years to ma...

If you have a bit more time, rather than just strimming them, you can use the leaves for herbal teas, and more importantly nettle brews brilliantly - both as an ale and a wine.

Hi Ali, welcome to the ish

Hi, welcome to ish

Hi Carlos, welcome to the ish

I want to rebuild the box out of something waterproof, so that I can leave it outside while it's smoking (currently using the greenhouse, the chillis don't seem to mind). But the cardboard box has served me well so far

It came out of the smoker weighing 622g. I decided to use the oven to be on the safe side, gas 1 with the door open. Couple hours later it weighs 488, so well under the 75% looked for. Just tried a little bit, tastes very good. Not too salty, all the scouts come through nicely. I'm well pleased with...

I actually weighed the meat before adding the cure in anticipation that it'd mostly stay in the liquid. This is also good because it means I definitely have at least the 25% loss. Overnight is almost certain not to remove the full 25% (although a fair bit will be lost during the cure), but I'm also ...