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As I mentioned on the metheglin post I had to leave my brews for a few weeks just had a look this one it’s clear but has a lot of whispy lees at the bottom I haven’t racked it into secondary yet so that’s what I’ll be doing soon to get it off but I currently have a cold so can’t really do a...

Had a rough start to the year had to focus on life so kinda had to leave some of my brews to sit for a while going to have a look at the metheglin this weekend looking it now it’s settled a lot but still very cloudy I’ll update when I’ve had chance to look at it properly pretty excited for this one

Took a reading on this today and racked to another dj as there was a lot of lees at the bottom took a taste and while it wasn’t something I’d like to drink right now it wasn’t too bad it was much better than expected I reckon with some age this will be a nice beverage for autumn time next year

Took a reading today showed this to be at 1.062 still a while to go yet so I swirled up the yeast colony from the bottom and racked to another dj to remove the spices also added a bit of nutrient as I didn’t see the harm just something to help the yeast along I’ll post another update when I next...

Checked this today was at 1.032 still a bit to go so gonna leave it for a while and check again

Took a gravity reading today which was 1.012 took a taste and as my palate isn’t trained to me I just tasted like a young wine not something that I would really want to drink anyway I’m stabilising before racking into secondary to clear hoping that later down on the line it’s something that I’d...

Just a quick question because I’m curious why do you to reach this ABV?

LisaMC used youngs super wine yeast which is the same yeast I used and as I understand I think lime contains pectin or at least I’m pretty sure they do I used both the zest and juice of the limes in this recipe I saw her mention the addition of it in a future batch or something like that so...

Just one gallon haven’t made anything bigger than that yet

Supposedly ready to drink within 2-3 weeks although not sure if this will take longer considering we’re in the winter months and it’s colder so slower fermentation but I have a temp strip thing on two of my dj and they’re both at a unchanging temperature of 20-22 degrees

Hi All, would like to start by thanking CS Brews for the original recipe and very special thanks to a fellow member LisaMC for making a revised recipe for this. In this I closely followed Lisa’s recipe but made slight adjustments based on her own feedback on what she would do different it goes...

On the note of a Braggart I’ve heard of that but not too sure what it is?

I saw at Asda they do cherry juice I checked the ingredients and bought some to try tasted good so I used that as I wasn’t sure on how much fruit to use I made this the other day I know store bought cherry juice isnt 100% cherry but I thought I could bulk up the cherry flavour in secondary...

Side by side of the WOW rosé I made the pinkish one is the more concentrated version whereas the darker one is the the one I made yesterday using the exact recipe they both started out like the one I made yesterday just shows how it quick it lightens up into a more rosey colour.

Is this normal? The honey I used was crystallised and I heated it up in a pan of warm water (I kept checking to make sure it wasn’t too hot or too cold) and it melted back into a runny liquid which was very cloudy but the consistency of honey and I shook it vigorously to mix it into the water...

I noticed that with the more “concentrated” version of this I made shall we call it the colour was pretty much the same but has turned a cloudy rosey pink as of now compared to when I started it

Racked this today to remove the spices took a gravity reading which was 1.026 still some sugars left had a taste and they definitely came through in this I added a tsp of pectolase today as I picked it up from my local home brew shop to reduce the possibility of pectin haze hope this works.

Hi All, today I made a cherry mead using this recipe below: 1700g neutral honey Mug of strong tea 2L cherry juice Zest of a lemon Juice of half a lemon 1 tsp nutrient 1 tsp pectolase 1 tsp yeast I’ll update this thread how it turns out.

Hi All, today I made a WOW rosé following the recipe provided by Chippy. This is how it looks I’ll update you on how it turns out.

In your experience how long does this usually take to ferment and what sort of flavour should I expect? I am attempting this recipe tomorrow evening when I get home going to make a quick stop at my local brew shop to pick up another dj and some other supplies to make this.