[Mrs Willy]

Off ya go peeps.

 

 

[Sean McPot]

I'll start us of then...Can I have a Triple Jack daniel's an coke thank you,please..."Keep the change love" 

[Bazza Daley]

The best homebrew I ever made was a supercharged raspberry wheat beer. About 6.5% because I added a 1kg bag of geordie sugar and malt kit.

I kept going back for it time and time again.

It's just a bitch to make with geting the bottles ready and the capping etc.

Bazza

[olmec]

Stongest but also best tasting wine I've ever had was one my dad made about 20years ago it was " banana and orange blosom " half a glass and you was assholed, don't no if he still has the recipe

Edited by olmec, 17 July 2014 - 07:28 PM.

[Trump]

Tried lemonade bottles bazza? Thats what I use for me brews

 

I do love boosting the strength it is a crease up! You can hardly see after a couple pints of me brew, does the job eh  . I usually tend to put 'a bit' more in that required. Another good trick is to bre 30 pint with a 40 pint kit, cranks up the flavour a notch too!

Edited by Donald Trump, 17 July 2014 - 07:29 PM.

[Up2nogood]

My strongest I made was Cherry Brandy proof was 40% but 20% volumn and was nice....

Yeah if you want to make beer stronger make a 30 pinter as Donald has said,even add a bit more sugar when bottling it but I use a pressure barrel for my beer

[Nun]

I've been using Young's Yeast Compound.

 

It's convenient as it's got nutrient mixed in (I think) but bloody hell

as yeasts go, it's a bit of a hooligan.

 

Some of my wines have been way more alcoholic than commercial stuff. 

 

Been trying to perfect Ginger Beer and struggling to get much ginger flavour after brewing.

Adding ginger essence helps but it's still nothing like a good one.

My fave is Luscombe's. 

Anyone got any advice on how to make ginger beer taste like that?

[Up2nogood]

Not made ginger beer..not my thing but is there any youtube vids about it?

[Nun]

I've read around a bit, tried about 6 recipes.

Then I found a home brew forum and saw lots of people saying same as me.
Never really found a clear answer.
People trying tripling the amount of ginger pulp still say the same thing.
It's easy to get it sharp, biting, hot, fiery..... But ginger flavour is damn elusive.

Also it seems like adding more ginger pulp makes it go a bit sulphuric, eggy almost.
I guess I need to try a ridiculous amount of ginger powder just to see if that's any better.

It seems like the thing to do is buy ginger essence/syrup and add that as a last step at bottling.
Tried that, it helps, but not enough. I got Riddles ginger compound.
It would cost > £12 to add 4 bottles to a gallon, so not really a sensible option.
Also it's a dark colour, one bottle completely darkens the gallon.

Sod it, I'll try a high strength ginger powder version, so much that I have to filter it out before bottling,
and report back.

What's so frustrating is the initial brew smells so good with ginger root pulp.
Then it just dies in the ferment.

:mourn:

[Budgie]

have you tried buying root ginger and adding/using that as your base flavouring instead Nun? 

 

I must admit I've not done homebrew for almost 30 years, but my god , Barley Wine.....talk about moonshine. My fave all time though has to be elderflower, was just like a chardonnay and went down way too easy :hic: