I’m thinking of having a go at making Hydromel/Mead…
Has anyone done this and if so… with what results… tips… etc…
Many years ago along with Parsnip wine , As I remember its wise to boil up the honey and water to remove any sulfides that would inhabit the yeast, it also took months bubbling away. A brilliant wine nevertheless
I’ve been talking with some locals who are into this sort of thing… and will be having a go myself in a few months.
Must say, they don’t tell me to boil the honey, perhaps that’s because it’s a local product… (possibly no sulphides likely due to our no-chemicals situation).
I’ll report back on how things turn out.