How to make mead (wild fermentation) - Module 11
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The information written in the book is VERY comprehensive, and I couldn't put everything on YouTube. There are many details from the videos that you'll want to clarify, and you can do so here within this great resource. You'll also find all the recipes and their variations in written form.
✅ This video is part of a SERIES...IT'S A 22-VIDEO COURSE on how to make homemade wines and meads.
🌎 ACCESS ALL VIDEOS IN ORDER ⬇️⬇️⬇️
• CURSO DE VINOS E HIDROMIELES
✅Why buy the book?✅
🍷 This book accompanies my course on homemade wines and meads.
🍷 It's a very detailed, 140-page digital book (a huge book!) that you can also print so you always have a physical copy of the book in your own kitchen.
🍷 With the book, you'll have the tools and knowledge you need to start fermenting your wines and meads at home NOW.
🍷 The book is a SUPER RESOURCE and the best complement to the videos for a deeper dive into this topic of alcoholic fermentation.
🍷 You're starting a beautiful journey of homemade wines!
Thank you!
Katita
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INGREDIENTS FOR THE MEAD:
• Between 3 and 4 pounds of raw honey (about 1.5 kilos of raw honey)
• 4 liters of chlorine-free water
• 20 raisins (if you're using an airlock)
• The juice of half an orange (if you're using an airlock)
ABOUT RAW HONEY:
• Most honey you find at the supermarket has been pasteurized, which means the honey has been heated/processed before being bottled for sale. If we don't want pasteurized honey and do want raw honey, then the question is...
• What is raw honey? Technically, it's honey that hasn't been heated above 48 degrees Celsius (118 degrees F). However, many beekeepers and honey enthusiasts say it's best not to heat honey above 40 degrees Celsius (105 degrees F). And others say honey shouldn't be heated beyond the internal temperature of the hive, between 32 and 35 degrees Celsius (90-95 degrees F) (2).
• To me, this last idea makes sense. Sure, it means you're not going to bake desserts with honey or put it in very hot tea. I don't think it's necessarily "toxic" to heat it, as some people claim, BUT in this case with this food, I think it's nutritionally more powerful in its raw form.
• How do we know if honey is raw? You have to ask the person you're buying the honey from. If you buy local, artisanal honey from a biofair or eco-friendly store, it's more likely to be raw. Or make friends with a beekeeper!