Historically, people have used it to sweeten food and make fermented beverages like mead. In addition, covering a wound with honey or honey-soaked bandages was a common practice before the development of antibiotics. For these reasons, people have found ways to make it easier and more ...
Vermouth and amaro making is up there withmead makingas a deeply satisfying forager’s playground where the inspiration of wild flavours and enquiring palates come together in a straightforward process to make something uniquely tasty. They can be drunk straight or with soda, but are most often ...
do not add more sugar. the initial addition of sugar is converted to alcohol only. what till the wine has stabilized and just before bottling, back sweeten with a sugar syrup to your taste. wait 24 hours before bottling to ensure it does not start fermenting.. if so add half a tsp of...
Wine Yeast: Dried or liquid yeast is added to the fruit or must to start the fermentation process and convert the sugars into alcohol. Winemakers use specialized wine yeast strains for fruit wines. Don’t be tempted to use baker’s yeast. Pectic Enzyme: This enzyme is added to help break ...