Hello, and good evening

[Pedro]

Evening all,

I'm a total noob at brewing, but have been making "infusions" for several years (sloe vodka, beach leaf noyeau, orange vodka [cheap Cointreau!] and elderberry vodka in 2013).

I've got a pretty decent level of expertise in the foraging department (all of the four Fs -- flora, fruit, flowers, fungi) and want to take this up a level by exploring brewing from as many free ingredients as possible (probably not with the fungi, obviously!)

2014 is hopefully my year of foraged booze - I'll try to contribute and not be a tiresome questioner!!

Cheers!

 

[oldbloke]

Welcome!
My foraged staples are wines from dandelions and nettles in spring, rassies brambles and elderberry in autumn, and if you count the back garden redcurrant and blackcurrant , and parsnip and carrot in the winter (but they get foraged from the deadfood section of the supermarket as often as not)

 

[Pedro]

Welcome!
My foraged staples are wines from dandelions and nettles in spring, rassies brambles and elderberry in autumn, and if you count the back garden redcurrant and blackcurrant , and parsnip and carrot in the winter (but they get foraged from the deadfood section of the supermarket as often as not)

I remember with fondness my grandmother's parsnip wine, and foraging from the supermarket "sell it now" aisle seems eminently sensible.

 

[joe1002]

Welcome to the forum :

 

[bobsbeer]

Welcome :

 

[sometime]

very cool most people have lost foraging ways so hello
:thumb:

 

[Papa G]

Hi, welcome to the forum :

 

[mattyhall22]

Hello and Welcome :