david doucette

If you missed Part one, it can be found here. Part two is on adding fruit, it can be found here. Blending So, last time we left off with different strategies for adding fruit to your sour meads. But what happens when your batch loses its complexity, becoming one dimensional? Maybe it's too...

Making meads can get expensive, not to mention time consuming. Good quality varietal honey can be pricey and meads may not reach their prime until 7-12 months. A lot of people I see end up aiming for these high ABV (16-18%) sack meads. They throw in 4 pounds of honey per gallon and some...

If you missed Part one, it can be found here https://www.homebrewtalk.com/lambic-s...king-pt-1.html So, last time we left off with a traditional Lambic mead (just honey, water, and maltodextrin). It makes a great mead, but what happens when you want to add some more character by adding fruit...

I've began to compile the things I know on alternative fermentations in mead making. And by that, I mean meads infected with the likes of brettanomyces, lactobacillus, and pediococcus. I'll continue to add more parts as my findings and experiments continue. Why make lambic meads? As many are...