• @[email protected]
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      91 year ago

      Mead is correct. Making a big 23L batch of traditional with just the honey for flavour and then will split it after fermentation to play around with adding oak, tannins, acids and back sweetening to start to explore how they all effect the final product :D

        • @[email protected]
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          11 year ago

          It looks easy enough, its a pretty quick process by the looks of it. Just mix some ingredients, add yeast, leave for a day and then bottle, consume in about a week

          • @[email protected]
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            11 year ago

            A month is better apparently, but that’s neither here nor there I suppose.

            I’ll buy some off you if you feel up to the challenge?

            • @[email protected]
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              11 year ago

              From what i read you make then bottle straight away and it is meant to be low alcohol, if you left it for a month you would have to be alot more careful regarding sugar quantity otherwise you would end up with higher abv and risk of bottle bombs. I dont have any bottles at the moment because none of our batches are ready to bottle yet, maybe ill grab a few extra when i buy some and ill give it a go for you :)