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...