Category: Mead making

Raw honey, when undiluted, possesses a low water content and high acidity that inhibits most microbial growth. However, under specific conditions, will honey ferment into alcohol? The answer involves understanding the role of moisture and naturally present wild yeasts.

According to brewing experts, stressed yeast is a primary cause of off-flavors and stalled fermentations. To address this, many brewers question: is yeast nutrient really necessary? The answer is nuanced and depends largely on the type of beverage you are creating.