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First timer to mead brewing
This is going to be my first brewing with mead and i'm hoping everything will go well but just in case, theres a few things that id like to ask:
1. is there anything you can't make mead from(i've found recipes for everything from oak leaves to tree bark)?
2. How difficult is 'english sack to make compared to a normal mead recipe?
3. does distillation of mead carry the honey taste over with it into the extract or is it used for fortification?
4. How potentially overpowering are the spices added?
5. is mead normally uncarbonated or is it meant to be carbonated?
6. with the bottleing, would it be adviseable if useing corks to seal the cork in with beeswax?
Where i am, i'm surrounded by moorland rife with heather and woodland stocked with wild flowers so the availabillity of good quality, locally made honey in a multitude of flavours is available to me. i think i'm going to use heather honey for the first batch.
i'll apreciate any feedback you can give me.
Thank you.
_RaelauK_
1) You can make mead with just about anything so long as the bulk of the fermentables come from honey.
2) Sack mead is pretty simple and much quicker than traditional meads.
3) Dunno on this one so if you do it let me know how it works out.
4) As with any brewing you can certainly over do it.
5) You can do either. I prefer sparkling (carbonated) mead.
6) Yes. Mead is particularly prone to oxidation.
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