Originally Posted by billslaw1024
Let us know how the batches come out. I've read Wild Fermentation and have wanted to try a wild fermented mead since reading it. But I can't get past the thought of wasting precious honey if it comes out bad.
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. I'm surprised by how much both have cleared. Haven't tasted them yet.