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I promised an update, so here it is, exactly two years from brew day. I netted a single bottle out of this test batch, due to the amount of gunk involved in brewing this durian wine monstrosity. Tasting notes (keep in mind that I am not a professional sommelier)... Upon uncorking: Smelled...

To quote Wikipedia: The wife and I went to the Asian market yesterday and came home with a whole host of interesting treats: century eggs, balut, snail meat, etc etc etc. We also got a durian. She was immediately opposed to the smell, which I quite liked. Same with the flavor. With so much...

Simplified recipe that I've shared previously: 63 bananas (about 25 lbs) 10 peels pectic enzyme 1 Tbsp yeast nutrient 16 lbs brown sugar 6 Tbsp acid blend water to top off to 6 gallons Cook bananas in water like mashed potatoes (minus stems and butts) for an hour. Peel, dump into 6...

Pictured are black cherry (red), kiwi watermelon (green), mixed berry (blue), and peach mango (yellow). I use 3 Kool-aid packets per bucket a day prior to adding sparkalloid. Then back-sweeten as usual. All that delicious Skeeter Pee flavor with a touch of fruity goodness on the nose.

Check this out. Added a blueberry syrup I made to a gallon of SP. A few days in the fridge and BAM! My fiance is concerned about the implications (I think because it looks weird). I say rack and drink. What say you?

Here's the recipe: • 18 lb canned (unspiced) pumpkin • 30 drops pectic enzyme • 3 Tbsp Acid blend • 13 lb white granulated sugar • 1 lb dark raisins • 3 oz cinnamon • 1 ½ oz ginger • ¾ oz cloves • 10 Lipton black tea bags • 6 campden tablets (crushed) Boiled sugar into two gallons...