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Drink faster. Problem solved. :-)

I've made two gruits already and neither turned out very good. I didn't try sage so this recipe idea is going to give me fresh direction!

I had no idea what 'koji' was so I had to look it up. Apparently it is "aspergillus oryzae" that gives rice fermented drinks their...particular sass. So my question is: why the EC-1118 if you are using koji? Are you looking for a snappier ferment time? OR, are you trying to develop two separate...

So how strong is this rice wine prepared the way you've shown in this thread?

Ingredient list: 1 gallon wildflower honey (12 lbs) 5 gallons Musselmans "Fresh Pressed" 100% apple cider 2 lbs Amber DME 3 tbs yeast nutrient 1 tbs organic bee pollen Pectin enzyme powder 1 tsp yeast energizer 1.5 tsp tannin extract powder 1 tbs acid blend (tartaric, malic stuff sold...

Yesterday I started and completed brewing for a Belle Saison rye. I used ~9 lbs 6-row malt, ~2.5 lbs honey malt, 2 lbs rye 2.5 gal strike and ~2 gal sparge water. Midboil was 1 oz Australian galaxy for 50 min and end was 1 oz of Moteuka and 1 oz of styrian goldings for 35 min. I upped the OG by...

Interesting. I have never gotten any of my meads anywhere near 1.010. My lowest was 1.022. Lallemande makes good yeasts but I have not tried them for a mead yet. I'll have to try them sometime. The braggot of mine turned out nice but a bit on the sweet side and for some reason the 7/8 cup...

Yuck. Thalassiomel sounds like a nasty drink.

Started 6.5 gallons of apple cider in conical fermenter using Cider House Yeast and a 1.25 cups white sugar per gallon. Halfway through ferment I plan to add a few pounds of DME syrup just to amp up the ABV.

I used 4.5 pounds of dark DME in 6 gallons of traditional mead. It adds a heavy mouth feel, makes a beautiful amber gold color to the cup with a pleasing bouquet to it.

Sounds like a strong braggot with an ABV hovering around 11%