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Good afternoon all I am normally keen on collecting fresh fruit (wild if possible) for most of my fruit recipes but have a problem positively identifying a Sloe bush (Blackthorn). My worry is - and if you search the internet sites for it- the Deadly Nightshade aka - Belladonna, is...

Good morrow colonial companions:sm I have a question regarding the "kill" temperature for wild yeasts, my recipes do not rely on using metabisulphates to kill the unwanted bacteria and yeast but I add hot water directly to the must at the start, allow to cool before using the yeast. So I...

Any takers for my unique sarcasm and misunderstood humour on this valient quest to find a valid 20% mead RECIPE - so we may yet fire those crossbow bolts from the walls of Chester with accuracy! (An English jest which only those North of the border would understand these days)....

Be it a pectin haze (highly unlikely) or a starch haze I cannot clear the finished "wine" to a respectable level, tried pectolase and amylase at differing amounts at alternate intervals of addition but this recipe troubles me. :slp Many thanks to my advisors across the pond!

Anyone out there know of a genuine recipe for bovine blood wine, please don't think because Im a Brit I've gone all native on the local mead or anything. We the peat-bog brewers are trying to settle a long standing discussion !!! Many thanks