Recent content by dohertyc9

I think one key would be to have & maintain a starter. If your starter looks and acts and smells normal, then you'd know. But I guess that negates what I said about this making it easier. Here's my two batches. It's been about a month now. One is with wild yeast and one is with bread yeast...

Something that would make this recipe even easier is using the wild yeast already available in honey. I have a running yeast starter going for a while now, per Sandor Katz's "The Art of Fermentation" and I've made some good short runs of freshly alcoholic juices and such, as well as ginger beer...

I'm new to making mead and cider (or brewing anything at all). I'm just messing around at this point, not using hydrometry or packaged yeast or anything special. There's a lot of talk about how to get a sweet beverage, usually by backsweetening mead, cider, etc and then sterilizing or...