Problem: Meads tend to take a long time to age and are too high gravity to quaff as a refreshment. Solution: Mini-Hefe-Hydro-Melo-Mel. Read more
Northern Brewer isn’t just about brewing beer! Read about mead-making techniques, the history of mead, mead styles, and more.
The Cherry: Prunus avium is the sweet kind and Prunus cerasus is the sour kind. Try to use the sour kind for fermenting. Oh, and treat them with Pectic Enzyme per the method described below.