aceparadis
Well-Known Member
I want to make a mead lambic, 16lbs of honey, oak and yweast blend. Let it sit for 3 years. Would it work?
Looking for suggestions.
Looking for suggestions.
It has been done before commercially. It was called Mead the Gueuze by Hanssens. I think you may want to add some grain in there too, more of a sour braggot. Not sure if the lambic blend will have enough complex sugars to eat to properly sour a honey-only must.
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