What i'm brewing at the moment
Re: What i'm brewing at the moment
two more gallons of Banana wine on the go today
they are fermenting already.
they are fermenting already.
- Silvergilt
- margo - newbie
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- Location: Wiltshire UK
Re: What i'm brewing at the moment
One damson mead in secondary ferment after racking; cherry and dandelion mead in the bottle (latter ready to drink, former will take another year), Christmas ale in the bottle, Brown Ale in the keg. I've got a pumpkin ale I want to do next week so here's hoping if I get to it!
Re: What i'm brewing at the moment
Just started a 3 gallon batch of elderberry wine,
This will be fit for a
This will be fit for a
- old tree man
- A selfsufficientish Regular
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Re: What i'm brewing at the moment
I'm on countdown now for my barrel of bitter which will be ready in a week
Respect to all, be kind to all and you shall reap what you sow.
old tree man,
aka..... Russ
old tree man,
aka..... Russ
Re: What i'm brewing at the moment
over the last couple of month I have started 2 gals of rice & raisin 2 gals of blackcurrant & pomegranate juice 2 gals of orange & carrot juice 2 gals of coffee wine.
I have 1 keg of Czech pilsner maturing and 1 fermenting at the mo
I have 1 keg of Czech pilsner maturing and 1 fermenting at the mo
Re: What i'm brewing at the moment
just put on
rhubarb wine
rose hip wine
peach wine
apricot wine
trying to empty freezer before I need to start freezing again
and my first batch of nettle beer
rhubarb wine
rose hip wine
peach wine
apricot wine
trying to empty freezer before I need to start freezing again
and my first batch of nettle beer
Darn that Wabbit
- Zech
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Re: What i'm brewing at the moment
First batch of heather ale (as in, malt extract brew with heather instead of hops) of this year bottled and conditioning, though to be honest, quite a bit of it has already been drunk. It's still good, in spite of me leaving it in the bucket too long.
Mad experiment just started: Parsnip "ale" with no added sugar or malt (I'm not sure what to call this - it certainly won't be wine). I'm not expecting this to be very strong!
Mad experiment just started: Parsnip "ale" with no added sugar or malt (I'm not sure what to call this - it certainly won't be wine). I'm not expecting this to be very strong!
---
Rachel
Take nobody's word for it, especially not mine! If I offer you an ID of something based on a photo, please treat it as a guess, and a starting point for further investigations.
My blog: http://growingthingsandmakingthings.blogspot.com/
Rachel
Take nobody's word for it, especially not mine! If I offer you an ID of something based on a photo, please treat it as a guess, and a starting point for further investigations.
My blog: http://growingthingsandmakingthings.blogspot.com/
Re: What i'm brewing at the moment
had a good day foraging yesterday so now got
more nettle beer
Alexandra beer on the go
plum blossom , nettle, Alexandra, gorse wine all started
going to a good year I thinks
more nettle beer
Alexandra beer on the go
plum blossom , nettle, Alexandra, gorse wine all started
going to a good year I thinks
Darn that Wabbit
Re: What i'm brewing at the moment
Just started two gallons of coffee wine
Re: What i'm brewing at the moment
coffee wine that sounds good
could I nick your recipe
could I nick your recipe
Darn that Wabbit
Re: What i'm brewing at the moment
ingredients to make 1 gallon
1lt white grape juice.
1kg-sugar(half should be brown)
8tsp-coffee.
3-oranges(only use the juice no pith or skin)
1tsp-ritchies yeast&nutrient.
1lt white grape juice.
1kg-sugar(half should be brown)
8tsp-coffee.
3-oranges(only use the juice no pith or skin)
1tsp-ritchies yeast&nutrient.
- doofaloofa
- A selfsufficientish Regular
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Re: What i'm brewing at the moment
http://i1137.photobucket.com/albums/n50 ... 11bb6a.jpg
Coltsfoot flower wine
for medicinal purposes only
Coltsfoot flower wine
for medicinal purposes only
ina wrote: die dümmsten Bauern haben die dicksten Kartoffeln
- diggernotdreamer
- Site Admin
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Re: What i'm brewing at the moment
Probably the reason why you thought you had lost your head the other day
Re: What i'm brewing at the moment
now teaching my son the art of wine making ( just so he can move and do and the jobs I can not at the monument carrying demi johns on crutches not a good idea )
and just put on some nettle and coffee wine thanks for the recipe
and just put on some nettle and coffee wine thanks for the recipe
Darn that Wabbit
Re: What i'm brewing at the moment
Just started two gallons of Dandelion wine
Ingredients for 1 gallon.
4-pints of dandelion petals (No green material)
1lt-white grape juice.
800g-sugar.
3-oranges.
Half a strong cup of black tea(No bag or leaves)
1tsp-GP wine yeast compound.
1 quarter-tsp-Marmite (optional)
mineral-water.
Method: steep only the petals in boiling mineral water for at least 28HR's,then add to a pan with the orange zest of 3 oranges only(No white pith)then bring to a boil and simmer for 1hr,then strain with a very fine strainer or muslin cloth and add the sugar to the hot liquid and stir until the sugar as dissolved then leave to cool, then add the strained juice from the oranges, cold black tea and grape juice, and petal juice, Marmite and yeast compound to your Demijohn top up with mineral water to the neck, fit airlock and fully ferment out.
When fermenting as stopped rack and mature for at least 12 months.
Ingredients for 1 gallon.
4-pints of dandelion petals (No green material)
1lt-white grape juice.
800g-sugar.
3-oranges.
Half a strong cup of black tea(No bag or leaves)
1tsp-GP wine yeast compound.
1 quarter-tsp-Marmite (optional)
mineral-water.
Method: steep only the petals in boiling mineral water for at least 28HR's,then add to a pan with the orange zest of 3 oranges only(No white pith)then bring to a boil and simmer for 1hr,then strain with a very fine strainer or muslin cloth and add the sugar to the hot liquid and stir until the sugar as dissolved then leave to cool, then add the strained juice from the oranges, cold black tea and grape juice, and petal juice, Marmite and yeast compound to your Demijohn top up with mineral water to the neck, fit airlock and fully ferment out.
When fermenting as stopped rack and mature for at least 12 months.