Hrmmm....possible new forum topic? Anywho, what else, besides beer, have you "brewed"? What do you want to "brew".

Have "brewed"
1. Apfelwein -apple wine. I love this stuff and brew it regularly.

2. Graff -malty cider. Again, love this stuff, a nice ABV kick. I plan on playing with gallon jugs for flavoring it sometime like oak or fruit. My process.

3. Earl Grey Cinnamon Braggot I got hit with the bad Notty yeast on this batch and it really bummed me out. It has taken over a year for this to mellow out enough to drink and it isn't bad now but it will really kick you in the rear! I do plan on making this again sometime and it also gave me the inspiration to use Earl Grey Tea in a beer, it really tasted great in the wort, bergamot is an orange after all. My process.

4. Sima I should have listened to my gut and not the instructions. I felt that this was still fermenting but the recipe assured me to bottle it. GUSHERS! Unfortunately the yeast sediment and raisins come gushing out when you open it and you get a cloudy half glass of beverage. It does taste good, sort of like a 7-UP. I'll try again but let it finish next time. My process.

5. JOAM Fermenting now so I can't say what it is like. My process.

6. Hard Cranberry Cider ROCKET FUEL. I don't have a recipe post but it was cranberry juice, sugar, and cranberry juice concentrate to 1070 OG and used wine yeast to ferment. It is still mellowing almost 2 years later. Only did a gallon. Really good in gingerale or sprite.

7. Gruit-Scarborough Faire Ale Just like the song: Parsley, sage, rosemary, and thyme. Did not come out good, the sage was just WAY too over the top. It also permeated into my fermentation bucket and flavored the Dunkelweizen next brewed into it. Makes an awesome marinade though! And the Dunk is interesting and drinkable. My process.

8. Kombucha. Made from a SCOBY (symbiotic culture of bacteria and yeast) fermenting a tea. Not bad at all. My SCOBY died so I stopped making it. It is a little time consuming for what you get and there appears to be some controversy on whether it is healthy or not. My process.

9. Yogurt. I make it in a thermos, I plan on making larger batches using a cooler and quart jars. My process.

10. I've just started making cheeses. Soft so far.

Want to brew:

1. Acorn beer. I'm thinking 1 gallon batch using acorn meal leached of tannins and fermented with an ale yeast.
2. Molasses beer. Like the Colonists did here when British malt wasn't available (could be because we threw them out of here???)
3. Something with pine pitch from the trees around here, probably 1/2 gallon.
4. Something with pine needles for bittering.
5. Something with fresh cranberries be it cider or melomel.
6. Perry. I love pears.
7. Chicha. Thinking along the veins of the colonists who used a lot of Indian cornmeal in "beers" when malt was scarce. What if one went further and made beer out of it like the South Americans did. I'll skip the spit like in the Dogfish Head episode and use beano for the enzyme.
8. Amaranth. I grow it and may one day have enough to use in a beer or a small batch by itself.
9. Something with maple sap from the trees around here.


What do you brew?