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Hi, I'm just now brewing a braggot - half way between a beer and a mead, with a lot more honey than a honey beer. My question is - if there is residual sugar at the time of bottling (with the yeast effectively stopped by the alchohol level), what is the priming method? Should I prime with...

Interesting . . . maybe I should just take advantage of the cold weather then and brew some lager Thanks guys.

Hey, So I just racked this off - tastes pretty good! I did an all grain brew, and did add a very little bit of hops along with a good amount of both leaves and flowers at the end of the boil. Just going to keep in the secondary for a while because its cold and I think it could start again...

Hi, I really want to get some beer brewing done, but my available space hovers around 8-10 degrees Celsius Is this too cold? Any special considerations? Thanks P

Hi, I have access to a huge amount of post-juicing apple pulp - can this be fermented? Will it lead to anything good? Or just good for vinegar. Any tips on the process? Thanks Paul

Where do you guys buy all your specialist yeasts and grains from? Homebrew shops I find online never seem to have the specific ingredients listed here in your recipes, little variety, poor descriptions etc. Ta

How did this go?

Hi, I have some dried meadowsweet plants that I picked in early summer, about an armful. Supposedly the leaves can be used as a bittering agent, and the flowers as aroma (they have a sort of eldeflowery quality, but sweeter smelling). I was planning on doing the whole thing without hops...

Sure, sorry. I have another post about yeast nutrient in which I talked about it, so I got a bit ahead of myself. I steeped blackberries and elderberries in a sealed sterile bucket with sugar for a few days. Strained through muslin into 3 sterilised demijohns. A few inches of air at the top...

I made three batches of eldeberry recently, all the same - but one never started. Ever. I have pitched more yeast twice. Do you think there is a chance I didn't rinse this demijohn thoroughly of sanitiser? that is the only thing I can think of. If so, is there ANY hope, ever, for this juice?

What are the chances of this happening with 3 packets of yeast? The third lot still hasn't got going, I have added a couple of other packets straight in. Booooo

Aha! Problem solved. I pitched fresh yeast straight from the sachet into one of the dead ones, and several hours later it is now getting going. The other dead one is not doing anything. This seems to have turned out to be a decent controlled test so let this stand as reference for forum users...

Hi I recently set off three eldeberry wines in demijohns. As usual, I primed the yeast by pouring boiling water over a little sugar in a bowl, waiting till it was cool enough and adding the yeast an hour or two before adding to the demijohn. I had two bowls - and in one also added enough...

Haha ok, I get that. Actually I just had a sip while racking it, and it is sour, but quite pleasant. Like cloudy lemonade sort of level. Nevertheless I added lots of barley water, since this seems to be a classic plum combination. We will see how it ferments out.

how did it turn out?

OK thanks for your replies . . . . I don't mind if using grains adds too much flavour as people mentioned - might be interesting! Also what is wrong with having too much flavour from not adding more water? I have a very small amount of plum juice bubbling away quite slowly now (40 sec a...

Hey all, I have done a few batches in the last 2 years of eldeberry, blackberry, eldeflower, plum wines and meads, and really like the idea of only using native ingredients and trying to recreate old recipes (there are plenty of acidic fruits around to not need lemon for example) I realise...

Definately a good idea. I often think that we need to break down this division between our ideas of cultivation and wild-foraging. For a start we owe a lot to old English kings and the Romans for many of the edible wild plants that grow on the auld highways. In addition to planting, you...

Thank you very much, I'll pop a couple of teaspoons in

I am making a batch of plum wine - as I have not done a fruit wine before, I did some research and was told it was a good idea to add pectolase to the must to prevent cloudiness. Which I was ready to do but I forgot! The wine is now fermenting away furiously in 2 demijohns. Will adding...