kjung
Well-Known Member
Our club is making a braggot for a club only competition and I'm getting all sorts of different information on how to do it. We have an outstanding mead maker in our club, and his belief, along with a few others, is to blend a pre-made mead with an already fermented beer. (One sight that I read warned about bottle bombs if you go that route, which is obviously something we would prefer to avoid) A lot of the info that I'm reading on line says to add honey (NOT an already fermented mead) to the boil. I've also read that you should add the mead to the primary before you pitch the yeast. Which of these is correct???
Any advice would be greatly appreciated!!!
Any advice would be greatly appreciated!!!
