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17 articles · Page 2 of 2
Mead & Cider
How to Degas Mead: Control Foam and Fermentation Handling
Degassing releases dissolved carbon dioxide from mead or fermenting must. In early fermentation, makers may use controlled agitation before a planned addition to reduce the risk…
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Mead & Cider
How to Flavor Mead: Fruit, Spice and Measured Trials
Flavoring mead works best when you begin with one clear aim and test additions in measured samples. Fruit, spice, herbs and oak can change aroma, acidity,…
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Mead & Cider
Homemade Alcohol: Choose an Established Fermentation
If you want to learn homemade alcohol production, choose a complete established cider, mead or beer recipe rather than an improvised hooch mixture. The word hooch…
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Mead & Cider
How Sake Is Made: Koji, Fermentation and Project Planning
Sake is a brewed rice beverage that relies on koji enzymes to make rice starch available as fermentable sugars while yeast converts sugars into alcohol. It…
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Mead & Cider
What Does Mead Taste Like?
Mead is made by fermenting honey, and its flavor can range from dry and wine-like to distinctly sweet. Some examples are light and sparkling; others are…
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