Your home fermentation journey doesn’t need to stop at beer! Find topics on projects and recipes that expand and compliment your homebrewing skills, including sake, kombucha, and hop growing.
Dry-hopped cider is all the rage, and cidermakers far and wide are trying to find that delicate balance between hoppy aromatics and apple sweetness. Here's how they do it!
Michael Wilcox was gracious enough to share detailed notes on his best-of-show Ode to Jadwiga mead with Zymurgy. This the full version of the abridged notes that appear in the September/October 2018 issue of Zymurgy magazine, where…
Susan Verberg sets out to accurately translate two medieval mead recipes discovered in Middle English.
Throughout history, beer, mead, and wine have come together to create a number of hybrid beverages that you can make at home.
Written By Kyle McQuillen and Craig Reavill, R&D Chemists at Treatt There are a number of ways to extract flavors from natural ingredients; the most practical for homebrewers are: Boiling: simmering with sugar to make a sugar syrup extract Hot…
When it's just too hot to fire up the burner and make beer, cider is a great no-heat-necessary alternative!
Behold, I give you a guide to growing your own brewing ingredients, even if your garden is teeny tiny.
By John Moorhead, American Homebrewers Association As a homebrewer, you most likely have a large boiling kettle and a propane burner—or share them with a group that likes to brew. Normally these items are used for brew day, then carefully put away in…
Backsweetening is a process commonly used in mead and cider making to sweeten the finish of a fermented drink just before packaging. This is a useful technique to have in your arsenal of tricks since it is very…
