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Good thing the vinometer is back in action though!

I've got a wee 5L oak cask into which i put some home distilled spirit (because there's no biofuel like oak matured biofuel Mr Exciseman). I was worried with such a small cask about evaporation so i covered it in a thick layer of bee's wax before leaving it for around 2 years. Even with a...

I tend to find an analagous fruit juice to whatever wine i'm making and sweeten by adding that. So blueberry juice for blueberry wine, or red grape juice for red wines like elderberry, sloe, and grape etc. White grape juice (when you can get your hands on it) for elderflower, birch, oak for...

Thanks Sadfield, I saw this article but i don't think he mentioned soaking the oak for 20 minutes - overnight to minimise burning. This seems counterproductive to me but im going to try toasting in a few ways to see what kind of results i get. I'll try and take lots of pictures

A chum of mine who works in a brewery suggested oaking it too. I'm worried this would create a confusing flavour profile but i do love to experiment. I've got some offcuts of oak from my dad's "pile of wood that might be useful one day" -this is actually what he calls it and it turns out he...

What i think i'll do is dilute the elderberry stout with rescue stout at a ratio and sweetness to be determined following a tasting session when the rescue stout is ready. That means i probably won't use all of the original elderberry stout and i should be able to leave a couple dozen bottles...

I'm hoping time will mellow it but I'm also going to dilute it. Im about to start a second batch of stout from a Coopers kit i forgot I had lying around for a couple of years now and will be very careful to add no elderberry. When its ready i'll mix them and spread the elderberryness about a...

Yeah probably not the most economical way to brew beer! Would lactose get eaten by yeast or not?

Inspired by William Bros Ebulum I'm currently making 25 litres of Elderberry Stout to serve up at my brother's wedding this September. However having tasted it yesterday it is altogether too bitter and i would welcome suggestions as to how to soften the flavour and make it a bit more palatable...