Thanks!
Thanks!
Lambic MeadYou drink mead and catch a buzz.
The homebrewer in me would think adding a mead yeast or champagne yeast would give you a cleaner product than whatever wild yeast are in there.
Sure if you dont pasturize the honey the wild yeast will still be there but their flavor contribution would be muted. I have brewed beers where the beer yeast did not take off and whatever wild fell in there fermented the beer. Disgusting band-aid and other assorted nasty flavors.
So what should I call this honey to be correct?
that is why it is important for the WHOLE world to get vaccinated
That's what I love about this forumI learned last week what an ABT was and now fermented garlic honey. There’s too many things on my list of things to try.
Didn't think to do that earlier. Here ya goThanks for the update CS. It looks good to me.
If you get a chance; will you take a picture of a cut open clove? Just curious about what the inside looks like.
Thank you sir.Didn't think to do that earlier. Here ya go