Product Description
by Katie Chambers (Editor), David Doucette (Author)
Learn to brew meads using traditional methods as well as with lactic acid bacteria, brettanomyces and wild yeast. Using lactic acid bacteria in mead fermentations results in a tart, sour mead for your family, friends or home-brew club to enjoy. You'll learn how to take an alternative mead fermentation from start to finish. Complicated brewing concepts are broken down so they are easy to understand and digest. It discusses things like how each bacteria provides unique flavors to the mead, and how to harness those characteristics to your benefit, whether you're only using a few strains or creating a house blend of souring bacteria. You'll also learn about handling fermentations in regards to nutrition, pH, aeration, and more. In addition to all the how to information regarding sour mead, it features interviews with several professionals in the mead making industry, and how they handle sour mead ferments. Wild Mead contains over 25 recipes and all the information you need to brew with alternative fermenters. It also includes basic mead making information every aspiring mead maker needs to know. You'll also learn how to formulate your own recipes. This book is a must own for anyone looking to brew sour, funky, or wild meads.
