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. If it's too warm, at higher temperature reactions happen faster for the volatile aroma could be lost and not enough time for depth.

The ideal temperature of fermentation is in a cool area where there are little or no temperature variations.

Below on display shown are primary fermented mead, which took about one month and a half, till most of the conversion of sugar to alcohol is completed.


Then racked into a small gallon jars for secondary fermentation. During the intail fermentation period many cells died off and collected as a sediment at the bottom of the carboy.


Racking after the primary fermentation is over clears up the mead off the debris and allow excess sugar, which was not previously consumed by the yeast to be further converted to alcohol.

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

Shown below on display is herbal, flower and spiced fermented mead, which was racked into a secondary gallon glass jars to further ferment from 2 to 4 or more months.


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


To each their own, I know people love their mead weeks 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?


Happier than the classic, “You don't look your age!” compliment.

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