Last Year we had a request to make some Mead for a customer. It was a learning experience for us at Fermentations. It took a whole year to finish. It was almost ready to drink with a full floral bouquet and nice balance of acids we used during the mixing. The customer told us ” It was worth the wait”.
What we found is that honey is a different from fruit wine because it needs specially formulated amino acids to help the yeast along to ferment faster.
Last year’s experiment provided us with a lot of insight in how to ferment the honey in shorter time by researching the types of foods and nutrients the yeast need for mead making. This years mead is coming along nicely and should be ready the same time most wines take to ferment. Approximately 14 days.