Question about mead
Today we are making a fruit mead for the first time. Multiple recipes online direct the maker to boil the honey in water, but then add fruit once the mead has cooled down, at the start of the fermenting process.
Is that right? What are the chances that we'll have a wild yeast if the fruit is not included in the boil?
The fruits that we'll be using are cherry and mango, if that matters.
Is that right? What are the chances that we'll have a wild yeast if the fruit is not included in the boil?
The fruits that we'll be using are cherry and mango, if that matters.