Re: Sharing my Favorite Wne/Mead recipe
Correcting some misconceptions in this thread:
A way of controlling flavor and residual sugar without 'back-sweetening' is by calculating the amount of honey vs. the type of yeast used- using Nottingham ale yeast as opposed to Red Star champagne yeast can result in a sweeter mead (with a lower alcohol content) (assumong that the quantity of honey exceeds the capacity of the Nottingham yeast to process it);
Mead + hops is not a braggot, honey fermented together with malt is a braggot. A braggot may or may not contain hops, traditionally it does not;
Vinegar does not form without the presence of acetobacter. No acetobacter, no vinegar.
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