motherofgallons
Label design, mead, cider, wine, kombucha
@loveofrose I am sure this has been asked before, but I am in Sweden and it is apparently impossible to find potassium bicarbonate. I have found one source of potassium carbonate online. Are they totally interchangeable or must one be handled differently? I assume it's 100% necessary for a BOMM...?
Also, have you tried Voss Kviek at all, out of curiosity? I'm about to try a cider and/or cyser with it. The purported orange notes when fermented hot (32-38C) sound really interesting.
Also, have you tried Voss Kviek at all, out of curiosity? I'm about to try a cider and/or cyser with it. The purported orange notes when fermented hot (32-38C) sound really interesting.