Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Browse throught he gold medal-winning recipes from the 2022 National Homebrew Competition, including award winning beer, mead, and cider.
Mix fresh apple juice from Louisburg Cider Mill in Louisburg Kansas, frozen concentrated apple juice, and mango juice in primary fermenter and add pectic enzyme. Allow to sit 24 hrs. Mix lactose with distilled water and warm until…
Fermented in the 58°F–62°F (14–17°C) range, chilled to stop fermentation early, and a couple years later I got around to force carbonating it. Golden Russet chosen for very high gravity and arguably my favorite apple. Northern Spy for…
This mead is named after one of my favorite overheard comments when I was entering more often than I do now. Fermented upper 60s Fahrenheit. Not quite a Dwojniak (1:1 honey to water), but more like 2:3. Gravity…
Honey mixed with 4.5 gal. of distilled water. Fermaid K and yeast added. Day 2 boiled the lime zest, lime juice and ginger root in 1/2 gallon (1.89 L) distilled water for 10 minutes, covered, and let sit…
Add all frozen fruit to larger 7- to 10-gallon fermenter and let partially thaw over 24 hours, then pour honey over top and let it continue to thaw for another 24 hours. Mix fruit and honey together, adding…
Primary: Follow directions for hydrating yeast with GO-Ferm PE. Mix honey and water to desired SG (1.090). Pitch yeast when temperature reaches target, within 10°F (6°C) of must. Fermaid-O was divided into 3 doses at 24, 48, and…
Add blueberries to a 7- to 10-gallon fermenter and let partially thaw over 24 hours. Add honey and let it continue to thaw for another 24 hours. Mix fruit and honey together, adding all day 1 additions to…
With this grape mead, Allen Martin earned the title of Meadmaker of the Year in the 2023 National Homebrew Competition.
The apple juice was from our Minnesota Home Brewers Association club buy and was a mix of Haralson, Honeycrisp, and Sweet Tango. I fermented, added oak, back sweetened to 1.010 (to taste), added Dual Fine to clear, and…
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