Iordz said:I think one can get it to work, but there are many obstacles and the outcome might not be what you would expect. First of all, meads are usually high gravity; this is problematic because the lactobacillus and pediococcus cannot survive in high alcohol. Secondly, lambics need lots of nutrients and starches to sustain a +6 month long fermentation, mead might not be able to provide the nutrients, complex sugars and starch to get the bacteria going. Honey can barely provide a good environment for wine yeast; you would have to go through a lot to get it to sustain a lambic fermentation.
Personally, if I wanted a "funky" mead, I would rather blend some lambic with mead (which is great cause lambic is traditionally still), rather than make a lambic mead.
That's exactly why I would suggest making a lambic and making a mead, then blending the two. You can make the mead as "funky" as you want through blending. It would definitely be interesting; the only problem is it will take a long time for the lambic to be "done."malkore said:in the spirit of helping the OP succeed, how about a braggot? its technically still a mead, but perhaps the malt will provide enough nutrients?