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I was planning on going in strong with 23l... Just using those measurements because my brain doesn't handle maths too well... I could just soak this bad boy and boil it up in a big pot no?

Also... All I gots are a couple of pots and some demis (a basic brew setup). Do I need any fancy gear to get this going?

Went to a gaff in the city that sold Belgian beers, and had the pleasure of trying banana beer. Quickly looked at the ingredients and thought I'd give it a whirl. Never made a "beer" before, so some advice would be appreciated. Ingredients put it as a wheat beer, with 20% banana juice. So...

Sorry for the delay.... I'm sick!! Tbh, I'm pretty much a starter... I went into this totally blind, and didn't have any tastes at intervals. I left the whole brew for two weeks and waited for it to stop bubbling!!! FG reached 1.004, from start of 1.050, so it seemed like it had done the job...

yet to tell the blog, but i made a 23l mix of this again last night.... yummers

^ +1

i thinki'm oging to be doing the "homebrew community" a dis-service by the end of my overall project.... i try to use folk-science as much as possible (meaning "guesswork").... I regrettably havent the time to dedicate to real headscratching in the name of finer alcohol... i likes it simple

so as far as "dilution" for the heavy red... what kind of ratio to another "white" wine (undecided about the elderflower wine / champagne), I'd possibly be using something like perry as well... maybe a higher ratio 1:4?? I geuss i'll be able to experiment myself soon enough to get the right...

i went ot holland and barret and bought the "malt extract"... have never used it before this. on that subject, the differances between (for example) honey, malt extract or molasses... it it simply down to texture / flavours and colours? or is there more to it than that? anyone know?

i posted the recipe i used under "wine recipes".... it's not really a beer, no hops or barley or anything...

any brentwood types... or foraging types from brentwood specifically?

personally, I've always bee a soiderrrrr drinker... this beauty could change my mind though. I'm trying to find some other "woody" herbs floating about locally, to see what i can make from them.

yeah... i started it mainly to keep track of the things i've done and how i done-d them... memory of a fish...

i'm looking to find some wild strawberries to make something strawberry tinged... might punt for beer instead though.. sounds delish

I made this with astonishing results... tasted completely differant from my expectations. recipe I used was in the book "Booze for Free" by andy hamilton Ingredients (scaled down to appropriate measures for 5 litres): 200g malt extract 2 large rosemary sprigs 4 bay leaves 100g (winemaking)...

I appreciate the link, thanks guy...

I live in Brentwood Just kicked the homebrewing up a notch with a new project I've started. to date I've made: ginger beer 3 times, once was a mess, no's 2 & 3 far more successful (various), a kit wine "rose" for "her indoors" (12%) some massively yummy Rosemary and Bay leaf Ale (6.1%)...

I have a project over the next year: won't let me post a link though... (google "a year in homebrew"). I plane to forage all the raw ingredients, and make yummy viable homebrew got a question regarding elderflower / elderberries. from what i understand, having never done a red wine...