- Mar 12, 2013
- Reaction score
I've been thinking of trying to keep a house mead going from a wild ferment and the more I think about it, I realize I'm not sure what I'm looking for other than some more flavour dimension. I like funkiness and things that taste ... fermented. But not sure what I consider an ideal capture. So just curious, successful or not (especially not), what flavours have the wilds imparted on your brews?