Fermenting and infusing techniques

It's easy and an adventure to brew at home.


You can also be creative and infuse your home-brews with some ingredients like coffee, tea, spices herbs and flowers for the sophisticated palates.


Temperature also plays major role in fermentation. If the temperature is too warm, reactions happen faster creating a volatile aroma and not enough time for depth.

The ideal temperature of fermentation is in a cool area where there are little temperature variations.


After the primary fermentation racking will clear up the debris of sediment and allow excess sugar to be further converted to alcohol.

A primary fermented mead racked into a small gallon jars for secondary fermentation and infusion.

Infusing mead with flowers, herbs, dry fruits and spices.

Shown above on display is herbal, flower and spiced mead fermenting.


After the second fermentation, the rule of thumb is that you can bottle your mead and drink after a couple of weeks, if you're not tempted to open it sooner.


To each their own, I know people love to drink their mead days after they bottled it, but generally I have noticed vast improvements after a couple of months of aging - the more ageing the merrier; hence the saying “If ever Patience was a Virtue it is with tej"


The aging process allows the flavor nuance to develop in order to further enhances aromas and lend the mead a nice touch.


It's not a cliche to say your mead gets better with age, but a proven fact. 


I have been happily brewing ever since I have been betten by the brewing bug.


How happy?


Just happy as the classic, “You don't look your age!” compliment.

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