Hangover coming soon lol. Good to know. ThanksDrink it. It is honey wine.
Great information. Thank you very much for thatOf course what "fermented" the garlic/honey is unknown. Generally fermentation lowers pH and increases alcohol enough that pathogens can't grow. It maybe due to the yeast on the garlic as well as acetic acid bacteria. Honey has a very high osmotic pressure so this also kills many pathogens and unwanted bacteria. Of course if the garlic had pathogens you would get sick potentially. I can't vouch for how the mead might taste. Mead is best when it is aged due the various fermentation by products being a bit "hot".
Very interesting! I think it's great to meet such a wide range of people with different backgrounds in what they do for a living. I almost got into making wine but decided not to do it since I can't drink it any longer. I wanted to have some homemade strawberry wine so bad lolI'm a research scientist and homebrewed for years. I'm a geek
Very interesting. Will look into this when I try another batchHoney-Fermented Garlic Mead - Brewing Mischief
How to turn the popular recipe of Honey-Fermented Garlic into a rich and savory mead for cooking and drinking.brewingmischief.com
that is why it is important for the WHOLE world to get vaccinatedSorry to hear about your illness. I guess it's the price we pay for a global community.
Hope you rebound quickly.
These are the ones I purchased on Amazon.I've been kicking the fermenting idea around. Any particular brand of airlock for the jars Cajun Smokes ?
I'm back to work today, feeling much better. Thank youSorry to hear about your illness. I guess it's the price we pay for a global community.
Hope you rebound quickly.
I have seen garlic and olive oil done but it was more of a cooked process to infuse the oil with garlic. Never heard of fermenting with oil, but I'm still new to fermenting.Interesting. I wanted to do garlic olive oil, but was told not a very good idea.