What is a simple way of making mead? I understand the arguments of boiling vs "coldbrewing" but what is racking and do you have to rack more then once?
really i didn't know that
All i know is what i tastes like to stick my finger in it and taste it. One day I decided to stick my finger in all my acids so I knew exactly what they were adding to my meads. Wow what a lesson! Since then I haven't added anything but tannin and only very gingerly.
Note that Irish Moss (a seaweed) needs to be boiled to release the charged particles that attract hazers.
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