Gidday there, Im new here but i would appreciate some assistance as i have heaps of Fejoas that i wish to make into Fejoa Wine.

Can anyone please assist me. :)

I have a Mullbeery Tree /Bush behind the house and really love the berries. I was wondering how much berry I would need to make a Mullberry Wheat or a Mullberry Ale. Do I have to prepare the berries like make juice of them ?

Any help is appreciated

Has anyone ever tried this kit?

I'm thinking about getting it to brew my first batch of all-grain with.

Ingredients:

1/4 lb. chocolate malt (crushed)
1/2 crystal malt (80L) (crushed)
3.5 lbs. Dewolf-Cosyns Belgium Pale Ale malt extract (dry)
3.3 lbs Northwestern gold malt extract (hopped)
3 oz. styrian Goldings hops hops
1 oz. German hallertu hops
5 oz. malto dextrin
7 oz. Molasses

Ingredients:
7 # pale six-row malt
1 1/2 # Munich malt
1/2 # wheat malt
10 # pitted sour cherries
1 teaspoon gypsum
1 teaspoon Irish moss
1 oz. Bullion hops (60 minutes)
1/2 oz. Tettnanger hops (60 minutes)
1/2 oz. Willamette hops (3 minutes)

5 lb. Munton's plain light DME
2 lb. wheat malt extract
3-1/2 oz. malto dextrin
1 oz. Hallertau hops
1 can Oregon Dark Sweet Cherry Puree
<LI>Wyeast #3278 Lambic Blend
Dissolve the light malt extract, wheat malt extract and malto dextrin in warm water. Bnng to a boil and add hops. Bo

6 lb. light malt extract
2 lbs. plain dry wheat malt extract
1/3 oz. ea Saaz, Fuggle, Hallertau
2 cans Oregon Raspberry Puree
1 oz. vanilla extract
Wyeast #3278 Lambic Blend
<LI>3/4 cup corn sugar for priming
Boil extract and hops for 2 hours. This is the standard length of boil f

7 lb. Munton's plain light dry malt
1/2 lb. 20L crystal malt
1-1/2 oz. Hallertau hops (boil)
1/2 oz. Hallertau hops (finishing)
46 oz. Oregon Raspberry Puree
Wyeast #1338 European Ale
<LI>1 tsp. Irish Moss
Steep crushed crystal malt in cold water while heating to boil. Remove gra