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It's just something I'm curious about... Would it be illegal if you posted an ingredients list on your social media and brewed wine for other people?

I found a pot of open custard hidden at the back of the shelf while I was at work, it smelt very much like Bailey's... Looking at the sugar concentration it would've been around 6-7% alcohol. This makes me wonder if you could ferment custard? I can imagine it would just separate out though? 😅

It's been 5 days and there's still no activity. I'm guessing since oxygen got into the 35g packet I have (dated may 2024) the yeast may have oxidized or something... I put the dried yeast straight into the wine. A couple days later I added some to 38°c water and let it hydrate and then added it...

I've had a mead fermenting for about 3 months and it has stalled around 1.03 and ideally I'd like to get it to 1.015 as I find anything above is much too sweet... Currently it is dropping about 0.002 points per month which means it's going to take about 7 months to complete at the current rate...

Has anybody tried Harvest gold Mead? I was curious how mead tasted so grabbed a cheap bottle. I didn't enjoy this Mead one bit. It tastes like pollen mixed with alcohol and water... Almost a perfume/honey type flavour with subtle hints of urine. I was thinking about brewing some Mead and this...

I'm attempting to make a black forest fruit wine. Although I am going to put a jar of Spanish forest honey in, I've never made mead before so I'm not sure how honey tastes fermented. I was also thinking once it's finished fermenting I might rack it with some raisins (rinsed in hot water to...

I've got finings from Wilko for 5 gallons or 23L and only need enough for 1 gallon or 5L-ish. I was thinking about putting it in eliquid bottles to see how many mls each sachet contains and suddenly got the idea that I could mix it with vegetable glycerine/glycerol which should theoretically...

I'm trying to make wine from 2kg mixed frozen fruit (30% strawberries, 30% blackberries, 20% red currents, 20% black currents) for the first time, it's currently in a straining bag inside the 5L fermenter, yesterday I put a campden tablet in to sterilise the ingredients, this morning I put in...

It's something I'd love to try making. Out of curiosity one day I tried adding brandy straight into pure pressed red grape juice juice and it tasted very similar to a port... Just not quite as refined and it was definitely missing characteristic flavours. I read port is partially fermented...

I've got the pure turbo yeast. Does it matter if the temp is a little high compared to the 18-24c target for brewing upto 20% in 7-10 days? I didn't realise how much internal heat this yeast would generate. The air temp in my brewing cupboard is about 24c. After the first day the water temp...