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This is already VERY delicious. Pretty much crystal clear, too. Very rich. Massive flavour. Sweetness is just right - adds 'jam' flavours. I know that doesn't sound appetising, but think of the 'jamminess' of those big Aussie red wines - like that :-) Those forest fruits have mellowed but are...

OK. So, I grabbed another litre of red grape juice from asda and some currants. I stick blended 340g of currants in the juice then brought it up to 60c and held it for 15 mins. Cooled it and took a gravity reading of 1.157. Added to the brew along with some yeast nutrient. Might need to add more...

Hi An Akoul. I used a beer yeast (S05) as it stops fermenting around the 12.5% mark. Used it in a mead a few months back and this stopped fermenting at around 12.5 too. If it fermented down to 1.000, it would come in at arounf 13.5. I've never heard of S05 reaching that tolerance before. I could...

Update. Fermented down to 1.006. More than I was expecting. ABV: 12.6%. It's tasting fantastic already. Those black forest fruits have added a lot of flavour. At the minute, it's tasting pretty berry forward. Perhaps half a bag would have sufficed. However, this flavour might mellow over time...

How did this one turn out?

I wanted to avoid sugar. Sultanas were a more appealing option for me. I have some tannin so will add 1/4 tsp.

Hey MB Yep. A bit unorthadox :-) I reckon it'll be stable in the keezer at 2c so can't imagine anything thriving in there. I want to avoid suphhites. Trying to keep this baby pure. With regards to clarity, I'll hit it with some gelatine. Low temps will aid it too of course. Not planning on...

It sure is. It worked really well in a recent mead recipe so I thought I'd give it a shot here.

I decided to make a 5L batch of sweet(ish) red wine for a change :-) Recipe: 5L ASDA red grape juice (Gravity: 1.060) https://www.trolley.co.uk/product/asda-red-grape-juice/ELQ920 650g sultanas 500g frozen black forest fruits...

Why not add actual honey? Added to secondary is the way to go. You could shoot for a higher FG as the honey will lower it further when it’s added. Higher mash temp or a maltose negative yeast will do the trick.

Good to know! Have you dry hopped with them before? Considering this.

Morning brewers. I'm loving English beer again. Have been having a great time brewing 'Timothy Taylor Landlord', '5 Points' and 'Tribute' clone kits from TMM. I fancied brewing a bitter with (hopefully!) toffee and orange notes. First Gold was the choice of hops, of course. :-) Keeping it...

What a pint!! A true clone. Thanks for all the hard work Rakey!

Thank you Rakey! Roll on tomorrow. Collecting the RO water as I type and enjoying a pint of 5 Points Bitter. Another cracking MM kit.

Very cool to see that brewsheet! Thanks. Hopefully Rakey can chip in if he reads this.

Thanks for this. I'll give this profile a go. Yes - I'm brewing the latest kit from the MM. Have a yeast starter ready to roll - built it up from Proper Job dregs as advised on their site and YT vid so will hopefully get as close as they did. 🤞 Will update here.

I ordered the Tribute clone kit from The Maltmiller and am planning on brewing it on Saturday. I've been searching around for info on their water profile and am finding all sorts of conflicting information. Some say it's a soft water profile, while others say they Burtonise their water for...

Thanks Sifty. I'm interested in buying this element. However, it has 4 terminals. Does anyone know how these are wired? Thanks https://www.amazon.co.uk/Genuine-Hotpoint-Cooker-Element-C00230133/dp/B00COPLB02/ref=sr_1_23?keywords=2400+element+grill&qid=1690205184&sr=8-23

Cheers. Need it to reach 450c - 500c to cook Neapolitan style pizza, though. The only decent thing on the market that manages those temps at the min is the Ooni Volt. Cost is £800.:eek:

I watched this guy make Neapolitan pizza in his home by using an oven heating element and a dog bowl. It hit the all important 500c and as you can see, the pizza looks amazing. It got me thinking about making something myself. I've built a few electric breweries in the past from scratch an am...