Recent content by SuiCIDER

Check this recipe out: http://www.homebrewtalk.com/f81/graff-malt...d-cider-117117/ Sounds like something you'd be interested in.

My Banana mead is still aging out from about 2 years ago, be prepared for extensive aging times.

Raisins aren't used in this recipe for their flavour, they are used as a substitute for nutrient. I left them out because the only ones I can buy are the sunbeam ones, and they seem to leave a slick of oil on the top of my meads without a good rinse in warm water.

I have made many meads but have never tried this. I have a 1 gal version on it's way (started it on Wednesday last week). I used a more harsh honey than I normally would, but will backsweeten with a light honey like red ironbark/yellowbox. Smells pretty great, used one of my wine yeasts and have...

My recipe was straight apple and blackcurrant juice from the orchard with some sugar thrown in there.

Mine ended up tasting like a port. Didn't like it too much.

Did you add nutrients and aerate until the 1/3rd sugar break? It has become standard practice with meads due to the low available nutrient in honey. I would say try to correct your pH if it is anything lower than 3.2 with some potassium carbonate or crushed up egg shells if you're going for an...

I've never had a screw up. Yet, it is a good idea to be EXTREMELY CAUTIOUS.

If you want it sweet and carbonated then your best bet is to either buy a kegging system or read up about bottle pasteurisation. There's a thread here where I describe the process but a quick google search will help out as well. As for 7%... I don't think so. 1.094 fermented dry will give you...

I was looking to do this too, but I have no where to put it! I didn't want a concentration of acetobacter in my brewing area :( Let us know how you go!

Traditional scrumpy has raw meat in it. Just sayin'.

Wild yeast starts tasting pretty crappy if you let it get any drier than around 1.020, I'd stop it around there to avoid the off flavours.

I would have waited to add the ginger refresher until after the ferment, I can imagine it would have a few preservatives which at the very least would create some dodgy flavours..

I would pour it straight into the carboy, I would suggest that most of the lemon/lime would dissipate after fermentation anyway so it doesn't really matter!

I would be careful with the chilli, I had a small birdseye chilli in mine and it almost overpowered it.