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  1.  (3578.41)
    I haven't had mead in a while; a friend made fizzy and non-fizzy mead (I preferred tthe non-fizzy version)
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      CommentAuthorCassandra
    • CommentTimeSep 19th 2008
     (3578.42)
    Berwick-upon-Tweed on the Scottish/English border makes/used to make great mead (I think it's the carry over of the tradition of the Lindisfarne monks making it or something) - you could smell it as soon as you got off the train - sort of sickly sweet, faintly deathly smell. When we were kids we'd go up there on holiday, get off the train and go and buy little bottles of it, then sit on the city walls and think about Viking marauders, sailing in up the Tweed. Happy days.

    There's also a tradition of deeply tacky wench-filled Meadery restaurants in Cornwall. The only problem with too much mead it that you wake up with both a hangover and the aftermath of a sugar-rush.
  2.  (3578.43)
    @ warren --

    I'll be your mead connection if you give me Australia when you take over the world.
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      CommentAuthorCamMc
    • CommentTimeSep 19th 2008
     (3578.44)
    @Lucifal: That's good to know, since table sugar is a lot cheaper than dextrose for brewing. I was mostly speaking from my experience from home brewing beer, where straight sucrose will give you some odd esters and mess up the flavor.
  3.  (3578.45)
    Anyone else decide to try to make some tea wine? I just made up a 25 gallon batch of raspberry tea wine. I hope it works!
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      CommentAuthorCamMc
    • CommentTimeSep 26th 2008
     (3578.46)
    Yup. Got 2.5 gallons of plain old black tea churning and bubbling for the last week. Wont be ready until late November which makes this difficult.
  4.  (3578.47)
    Ahhhh man :) dustbins, scrumpy, ratarsed, bunged....

    I love the English. God I do. :D
  5.  (3578.48)
    hahahahaha
    • CommentAuthorLittle_E
    • CommentTimeOct 2nd 2008
     (3578.49)
    @ AphroditeIX - brilliant!

    We have a bottle of wine that was a gift from a close French friend that was made by her grandfather many years ago to an age-old secret recipe. She came from a farming family, and in her youth was taken by a severe fever, which almost killed her. The wine was used as an ointment and rubbed into her skin. Apparently, the next morning when she awoke the fever was gone and over the following years she saw the wine used in the same manner with others and have the same effect.
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      CommentAuthorSarpedon
    • CommentTimeOct 5th 2008 edited
     (3578.50)
    how are you guys sealing the tea wine from the air? what sort of yeast are you using etc? I have to try this.

    I think there's a huge glass bottle sitting next to my house. there's so much great shit left around this place: I found a box full of VHS tapes sitting in the garage this morning. There's a copy of a boxed Star Wars VHS. glad my roommate's still got a VCR.
  6.  (3578.51)
    anyone got any websites for how to homebrew wines/ales? I have been thinking that i should start trying this..what's the legality of it in the states? I have seen some shows on the history channel about moonshines legality and was just curious how this compared to that...any help would be appreciated...(we have a couple wild grapevines on the property, are they good for wine making?)
    • CommentAuthorE0157H7
    • CommentTimeOct 5th 2008
     (3578.52)
    Bah! You tea wine snobs. Nothing quite beats "ghetto mead" made with cheapo honey and baking yeast, fermented in plastic drums and fortified with shit vodka for a little kick.
  7.  (3578.53)
    I guess the Freakangels use honey or something to ferment their wine, unless there's some sugar warehouse nearby.

    There is (was?) a huge Tate and Lyle factory just down the river from them - quite a bit of sugar there...
    • CommentAuthorsrajki
    • CommentTimeOct 6th 2008
     (3578.54)
    Here is a site to get home brew recipes for beer, wine, mead and cider
    recipes

    To keep outside air from entering your fermentor you need an airlock
    Airlocks

    After reading this page I decided to brew six gallons of cider. Hopefully its better than the beers I have tried to make/consume.
  8.  (3578.55)
    We make dandelion wine anytime we can scrounge up enough dandelion heads not infected with pesticides that will give us the stomach-sickness.

    It's a very sweet, very citrus concoction that just tastes like spring in a bottle. It is also wildly easy to get drunk on, but that may be something about the process. It turns less into a wine, more into some kind of liquor.
  9.  (3578.56)
    Recipe, Brit?
  10.  (3578.57)
    My Grandfather made great Carambola (Star Fruit) Wine, but I never got the recipe...
    • CommentAuthorsrajki
    • CommentTimeOct 7th 2008
     (3578.58)
    Found this Mr. Ellis. Has anyone actually liked Dandelion wine?
    Dandelion wine recipe

    Easy Cider
  11.  (3578.59)
    Wikipedia and our grandfathers have me wanting to brew SPRUCE BEER:

    Take four ounces of hops, let them boil half an hour in one gallon of water, strain the hop water then add sixteen gallons of warm water, two gallons of molasses, eight ounces of essence of spruce, dissolved in one quart of water, put it in a clean cask, then shake it well together, add half a pint of emptins, then let it stand and work one week, if very warm weather less time will do, when it is drawn off to bottle, add one spoonful of molasses to every bottle.
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      CommentAuthorThom B.
    • CommentTimeOct 17th 2008
     (3578.60)
    A Russian friend of mine makes this crazy blackberry port that's really good. She takes a big glass jar and fills it to the top with blackberries (they need to be unwashed because this uses a wild yeast that grows on them) then she pours honey in till it covers the blackberries. covers the top with a scrap of muslin and a rubber band and leaves it be for two months (needs to be kept at about 65 F). Strain off the blackberry pulp and it's good to go.