Tag Archives: mead

How to Backsweeten Mead and Cider

Posted on August 6, 2017 by alex

Backsweetening is a process commonly used in mead and cider making to sweeten the finish of a fermented drink just before packaging. This is a useful technique to have in your arsenal of tricks since it is very common for meads and ciders to … Continue reading →

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Making Mead: Heat or No Heat?

Posted on June 3, 2015 by alex

A “hot” area for debate in the mead making community is whether or not to treat the honey with heat as a means of pasteurization because of the risk of contamination from wild yeast and bacteria. Recently, it has become … Continue reading →

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Lambic, Sour, and Funky Mead Making

Posted on February 11, 2015 by alex

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 reading →

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