Susan's Place Transgender Resources

Kefir, kombucha, mead, wine, beer... All of the wonderful things those little bacteria make. I know I'm not the only one here who enjoys home brewing. I got started with a tablespoon of water kefir grains and now I have a few liters brewing along with a liter of papaya juice. I ferment tea with water kefir, too, instead of kombucha. It's a matter of taste for me. My next foray will be into mead. Once the weather clears up more and spring gets more into motion I plan to try and catch some wild yeast for my mead, along with brewing some with some ale yeast.

How about all of you? What have you got bubbling away?

Got some blackberry wine bubbling :) Want to start with kefir.

Vintner here.

Nothing at the moment in line but have a few I wish to process this year.

:icon_drunk:

I used to brew beer. These days I don't have a suitable place to brew but I'm hoping to correct that.

Beer and cider. This year had a really fun cider experiment going trying to isolate the variables that lead to different flavors. It was a lot of fun and very tasty.

I don't really brew....but I do make a homemade concoction that is found in mason jars and just possessing the worm that is used to make can get you jail/prison time in some states.

My last run hit 195 when I proofed it and was still smooth as ever going down.

Some of my happiest memories of childhood are of myself and my dad making homemade wine and beer. Homebrewing has been something passed on through the generations and I remember the first batch of applejack my dad and I made together when I was 8. Even his wedding present was a special 5 gallons of homebrewed Old Tilman's (Honor Harrington ftw!) that was consumed within the first two hours of the reception (quite a bit by my friend the DJ ;D)

Dad is no longer well enough to brew anymore and has given me his brewing supplies. I have yet to make anything, but maybe when the weather is cooler (the only thing usable at present temperatures is the Australian yeasts!), I might make a batch of mead.

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Moyashimon brought me here.  :D

It's such a great hobby!I missed the opportunity to learn brewing from my grandfather who used to make rakija and wine :(He had so many skills.

I'm a winemaker. Currently have Green tea/ginger wine ready to bottle, dandelion wine and a burnt honey mead bubbling in secondary. The cellar has pomegranate, pear, apple, pineapple, dandelion, peppercorn, jalapeno, mango, mixed berry, chokecherry, raisin wine, and possibly some stragglers. There's about sixty bottles down there. I don't drink, they're for cooking and gifts. Great topic!

Hugs, Devlyn

I brew mead & cyser (apple mead), really need to get some more going as I do enjoy it and the results are excellent.

I also use the trub (that the right word?....the leftover yeast etc in the bottom of the demijohn) as a sourdough yeast culture and then make bread with it, which is dead exciting! :)

I use to home brew. I was famous for a grapefruit champagne - for all the wrong reasons >:-)

It was disgusting!

i love brewing although i havent done it in quite some time, i used to brew beer and wine with my dad al the time and it was delicious!
peach wine was my specialty 8)

I have brewed beer, wine and cider(cidre?) for more than 20 years. Work and life has gotten in the way of many of my hobbies. I still do a little brewing, guitar playing, guitar repair.

Joanna

I brew tea, lol. Really, that's it, but it is an art form too!

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I do make the odd keg of beer still but i like the process to as i start from scratch and do it allgrain


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Quote from: Yukari-sensei on June 28, 2015, 08:44:17 AM
Some of my happiest memories of childhood are of myself and my dad making homemade wine and beer. Homebrewing has been something passed on through the generations and I remember the first batch of applejack my dad and I made together when I was 8. Even his wedding present was a special 5 gallons of homebrewed Old Tilman's (Honor Harrington ftw!) that was consumed within the first two hours of the reception (quite a bit by my friend the DJ ;D)

Dad is no longer well enough to brew anymore and has given me his brewing supplies. I have yet to make anything, but maybe when the weather is cooler (the only thing usable at present temperatures is the Australian yeasts!), I might make a batch of mead.

I used to brew right through our australian summer here by fermenting in a externally controlled refrigerator works great .

Sorry for the mega bump.

I do mead and wine.  Right now I have a blackberry mead and blueberry cyser that are aging and right around 9 months old right now.

I usually do a few small batches (1 gallon) of fruit wine at the end of every winter that is good for the warm summer nights.

Bumping is fine!  :) I've been contemplating a coffee wine. I want to do a cold steeping rather than hot brewing. I'll use white grape juice as the usual suspect for body. I  just need some silly fools samplers to try it when it's finished.  ;)

Hugs, Devlyn

I haven't brewed in a while but I used to brew the very best sweet stout you have ever tasted.  I developed my own recipe and did it the old fashioned way, mashing my grains on the stove before the boil.


It is better to be hated for what you are than to be loved for what you are not.
André Gide, Autumn Leaves

I've been thinking about attempting a S'mores mead.  I seem to have figured out the chocolate and marshmallow but I can't find a grain to give a good biscuit or graham cracker flavor after steeping.

Any experienced beer brewers that can give me a hand?

You need to duplicate the flavor of brown sugar and cinnamon and you may be better off using those ingredients along with a grain that doesn't interfere with the other flavors.

Ops, add some molasses and vanilla extract as well.

Thanks, I'll keep that in mind when I attempt it.

Quote from: Rees1281 on January 22, 2017, 10:29:23 PM
Thanks, I'll keep that in mind when I attempt it.

Rees1281,

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Once again, welcome to Susan's. Look around, ask questions and join in.

With warmth,

Joanna