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Who doesn't love a crystal-clear drink? That moment, when you pour the drink into your glass, and it shines brilliantly! That moment is priceless! When I made my first batch, luckily I got a pretty clear mead. I was so excited, that I captured at least 100 photos on my phone! But, next time, even after aging it for 2 months, it did not clear up as expected. While I was able to enjoy the taste, I also wanted that clean mead. And, that is when I put by Research-goggles on! What causes the cloudiness? Cloudiness is basically suspended particles which are not able to settle at the bottom. Most of the times, the mead is cloudy due to the yeast itself. As the fermentation ends, the dead yeast settles down, clearing the mead slightly. During fermentation, some particles are also created which have a negative or a positive charge. This charge is what avoids the particles from settling down at the bottom. When a particle with a negative charge and another particle with a positive charge come in contact with each other, they stick together and settle down as sediment. But, if particles with one of the charges are significantly higher that the other, these particles remain suspended in the liquid, which results in cloudiness. How to clarify mead? Now that we understand the reasons for cloudiness, let's understand how to reduce it. Let it age Simplest of all the methods. As time passes, more and more suspended particles settle down at the bottom. As more particles settle, the mead becomes clearer. Egg Whites The oldest clarifying agent. Egg whites have a positive charge, and bond with the negatively charged particles. It is generally mixed with water and salt, to make it more soluble. One egg is enough to clarify approx. 5 gallons of mead. Bentonite Clay Bentonite is a type of volcanic clay, which hold a negative charge. When added to the mixture, it bonds with the suspended particles with a positive charge and settles to the ground. It absorbs a lot of water and leads to a lot of lees. So racking multiple times might be required to remove the lees completely. Sparkalloid This is made from earth and some algae. It operates similar to the Bentonite clay, except Sparkalloid has a positive charge. Many mead-makers use both Bentonite and Sprakalloid one after the other. While Bentonite bonds with the positively charged particles, Sparkalloid bonds with the remaining negatively charged particles. Isinglass This is made from bladders of the sturgeon fish. Along with the suspended particles, it also bonds with the tannins present in the mead and settles at the bottom. Since it also reduces the effect of tannins, it might affect the flavour profile of the mead. Pectinase Pectin is a soluble fiber found in the cell walls of most fruits and vegetables. This fiber does not settle to the bottom easily. This is where Pectinase helps to break down the Pectin molecules. So, Pectinase aka Pectic Enzyme is used primarily in Melomels i.e. Fruit Meads. Cold Crashing This is also a pretty simple process. Just store it in a refrigerator. Cooling the beverage helps clearing the mead. But this might not be as effective as the other options. Filtering As the name suggests, this filters out any suspended particles out. It requires very fine filters to be able to remove the small suspended yeast/particles. These filters need to be changed frequently, which can be an expensive affair. So this is not a preferred method for home brewers. Post adding these agents, the mead is racked into another container and the lees is removed. Time required varies depending on the process. It can be as short as 1 days for filtering, or as long as 6 months if it is allowed to age. All brewers have their own preferences regarding clarifying mead. Some of them like the haziness in the brew, while some prefer a crystal clear mead. If time is not a constraint, the simplest way to clarify is to let it age. Some of them prefer not using any agent at all, while some use these agents generously. Some do not use agents like Isinglass or Egg Whites, which are made from animal products, while some use both Bentonite and Sparkalloid one after the other. It's upon you to decide the clarfying agent, if you want to use any agent at all. Make sure that the clarifying agent does not affect he flavour profile of you mead significantly. Now that you've understood how you can clarify your mead, go ahead and make that crystal clear mead! Cheers!

Sanitize, Sanitize and ...... Sanitize! This is probably the most boring step in the whole brewing process. But still, almost every home-brewer recommends this as one of the most important steps. But why though? Why is this process so important? Let's get into it. Cleaning vs Sanitization vs Disinfection vs Sterlizing Before we get into "Why Sanitization is important?", let us understand, What exactly is Sanitization? The are 4 major processes involved in decontaminating any surface: Cleaning Cleaning is the process of removing visible dirt and dust from any surface. While this is effective, it can still leave traces of microorganisms and bacteria. This can be done with clean cloth or simply washing with Water and Soap. Sanitizing Sanitization is one step better than simple cleaning. While, it does not completely kill all the bacteria, it reduces the amount of pathogens and bacteria as prescribed by health standards. This can be done by heating the vessels/solutions above 65-70C , or using Chemical Sanitizers. Many food grade sanitizers are available in the market, which are harmless if consumed (till a certain extent, of course) Disinfecting Disinfection is even stronger than sanitization. It kills almost all of the harmful pathogens on the surface. It is achieved by using stronger chemicals like bleach or hydrogen peroxide. While it is more effective than Sanitization, it may still leave some microorganisms like spores or certain fungi. Sterlizing Sterlization is absolute cleanliness! It kills off all forms of microbial life, like Fungi, bacteria, viruses, spores. This is the highest level of decontamination, generally used in hospitals. It is carried out by some specialty chemicals or even radiation. What should be done for Brewing? Although Sterlizing then equipment ensures absolutely no contaminants, it can be harmful if the chemicals are not handled properly. Extra care needs to be taken when we are dealing with kitchen equipments, as we'll be consuming the things prepared in them. Sanitization is usually sufficient for brewing purposes as it reduces the microorganisms below the threshold, as prescribed by the health standards. The chemicals and their prescribed dilution is safe, even if consumed. It is also much simple and cost effective to Sanitize the equipments, rather than doing a full-blown sterlization. How to Sanitize? Anything and everything that comes in contact with our brew needs to be sanitized. This includes the fermenter, airlock, spoons etc. For smaller equipments like spoons, we can dump them in the prepared sanitizer solution and leave them for a couple of minutes. For big items like the fermenter itself, we can pour some amount of the solution in the fermenter, and shake it well so that the solution reaches every single corner of the fermenter. Alternatively, you can take a clean cloth and use it to rub the solution around. What if I do not sanitize? They say, 'High Risk - High Reward' , but some risks are just not worth the rewards. In brewing, we use yeast for fermentation. If any other wild microorganisms are present in the brew, they can introduce off-flavours in our brew, which can completely spoil our batch. The reward is nothing but the reduced effort of going through the boring process of sanitizing every single thing, but the risk of avoiding this is completely spoiling our batch and months of effort! Sounds one-sided, doesn't it? There are many No-rinse food grade sanitizers like Iodophore Sanitizers present in the market, which are ideal for home brewers! Next time when you're starting a batch, do not miss this step, so that you can enjoy your Mead without worrying about those tiny organisms spoiling your brew! Cheers!

Have you ever wanted to try your hand at making your own delicious mead right in the comfort of your home? Look no further! In this beginner's guide, we'll walk you through the simple steps of mead-making and have you sipping on the sweet nectar of your labor in no time. What You'll Need: To get started on your mead-making journey, you'll need a few key ingredients and supplies: Honey : The star of the show! Choose a high-quality honey for the best results. Water : Opt for filtered water to ensure the purity of your mead. Yeast : Select a yeast suitable for mead-making from your local homebrew store. No-Rinse Sanitizer: To sanitize all the equipment to prevent any off-flavours in our mead A large stockpot : For boiling the water and honey. Fermentation vessel : This can be a glass carboy or a food-grade plastic bucket. Airlock : To allow gases to escape during fermentation. Hydrometer : To measure the specific gravity of our mixture The Brewing Process: Sanitize : Before you begin the brewing process, ensure all your equipment is thoroughly sanitized to prevent any unwanted bacteria from affecting your mead. No-rinse sanitizers are preferred so you do not have to worry about wiping it. Mix Honey and Water : In your stockpot, combine water and honey in a ratio that suits your taste preferences. 1kg Honey in 4 Litre Solution is a good starting point. Heat the mixture until the honey dissolves completely. Let it cool to room temperature. Take Gravity Measurements: This is to understand how much sugar is present in our base mixture (which will get converted into alcohol during the fermentation process) Pitch Yeast : Once the honey-water mixture has cooled, transfer it to your fermentation vessel. Add the yeast and give it a gentle stir to activate the fermentation process. (Do NOT mix yeast when the temperature of the mixture is higher than 50°C. Such high temperature is not suitable for yeast) Primary Fermentation : Seal the fermentation vessel with the airlock and place it in a cool, dark place to ferment. Wait for at-least 2 weeks for the fermentation to complete. There are 2 ways you can check if the fermentation is complete. Check if the bubbling has stopped in the airlock / has reduced to less than 1 bubble per minute Take the hydrometer reading. If the reading is 1, that means all the sugar has been converted to alcohol. Secondary Fermentation: Once fermentation is complete, rack your mead into a clean sanitized vessel. Add any flavour of your choice (e.g. Mango, Strawberry, Peach etc.). Add an airlock and leave it for at-least 2 weeks . You can also add flavours during primary fermentation. While both have their own positives/negatives, adding in secondary helps retain the flavour more than adding in primary. Bottling: Strain and transfer the mead to bottles and let them age. (Mead is like wine, aging helps develop flavours) Enjoy : Voila! Your homemade mead is now ready to be enjoyed. Pour yourself a glass, sit back, and savour the fruits of your labor. Tips for Success: Patience is Key : Mead-making is a waiting game. Allow your mead the time it needs to ferment and age properly for the best results. Experiment : Don't be afraid to experiment with different types of honey, flavourings, or aging techniques to create your signature mead. Take Notes : Keep a brewing journal to track your recipes, observations, and tasting notes for future reference. Start Your Mead-Making Adventure Today! Now that you have the basic knowledge and steps to make your own mead at home, what are you waiting for? Gather your supplies, unleash your creativity, and dive into the world of homemade mead. Who knows, you might just discover your new favorite hobby! Cheers to crafting your very own tasty mead concoctions. 🍯🍷 So, roll up your sleeves and let the mead-making magic begin! #healthyliving #homebrewing #meadmaking #diy #homemade #brewingcraft

Every brewing resource, whether an article or a blog, discusses the topic of " fermentation ". Let's explore the true meaning of fermentation and understand its importance. Wikipedia defines the process of Alcoholic fermentation as follows: Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Various beverages rely on distinct materials as a sugar source. In traditional mead, honey serves as the sugar source, beer is made from malted barley, and wine is produced from grapes. For the chemistry enthusiasts, here is the actual reaction that occurs. That Ethyl Alcohol aka Ethanol, is what we want, don't we? There are also some additional compounds produced, such as methanol, but their quantity is insignificant. Wait but.... What is that thing ...... yeast? So, yeast is basically a tiny single-celled organism. When there's no oxygen around, it munches on sugar and spits out carbon dioxide and ethanol as leftovers. Back in the day, brewers just crossed their fingers and hoped the wild yeast in fruits or honeycombs would start the fermentation party. But that was a bit of a gamble because you never knew how much yeast or what type you were getting. Thankfully, nowadays we have fancy specialised yeast for all sorts of fermenting needs. For example, for making mead, you'd want to use wine yeast. Yeast is added to the must (mixture of water and honey) , which begins the process of Primary Fermentation! Primary vs Secondary Fermentation Now that we understand the process of fermentation, let's delve deeper into it. Mead typically undergoes both primary and secondary fermentation stages. Primary Fermentation begins with the addition of yeast to the must, where it transforms the sugars into alcohol and carbon dioxide. It is an incredibly robust process that generates a significant amount of Carbon Dioxide gas, which is expelled through the airlock. As a result, any flavours added before pitching the yeast may be lost in this vigorous activity. So how can we add flavours to our drink? This is where the secondary fermentation comes to the rescue! Secondary Fermentation commences once the primary phase is finished. Most of the times, the mead is racked into another container for this. If all the sugars have been consumed by the yeast, the result will be a dry mead. To include more flavours into our beverage, fruits, spices or sweeteners are incorporated to create our unique blend! Typically, mead is stabilized before introducing any flavors. For example, Potassium Sorbate is added to prevent the fermentation process from restarting before the flavors are added. So, there's this ongoing debate about when to add flavours to your mead - should it be during the primary fermentation or the secondary one? Some brewers say go for it in the primary, while others are all about the secondary, or hey, why not both! If you're all about letting those flavors shine in your mead, adding them in the secondary is usually the way to go as it keeps the flavor locked in. But, trying out both primary and secondary stages might just give you the ultimate flavour combo! And that's it! I hope this explanation has given you a wonderful insight into the magical process known as fermentation!

So, you've finally decided! After all those beer drinking sessions, thinking about starting your own bar with friends, making your own booze, etc etc..... you've finally decided to start brewing! Awesome!! But how? We do have a short Beginners Guide which you can find here . In this post, I'll specifically list down the major home brewing accessories which you'll need to start, along with their use. No Rinse Sanitizer This is non-negotiable item in your list. Any contamination can cause your brew to go bad with weird flavours. So, sanitizing every single equipment which comes in contact with your brew, is extremely important. Yeast This is a no-brainer! The only question is "Which Yeast?" There are many varieties of yeast available for fermentation. Every single strain has it's own specialty. But, to start things, any Wine yeast works. (Make sure it has an alcohol tolerance of 15% ABV, so that the yeast can operate even if your brew becomes strong) Honey Since, we are brewing Mead, honey is a necessity! Just like yeast, there are many different types of honey available in the market. Any honey works to start things off - just make sure that it's Organic. We do not want any chemicals / preservatives from the honey into our brew. As you get used to the basic process, you can experiment with all the varieties in the market! Fermentation Vessel This is where all the action happens. Yeast is added to a mixture of Water and Honey, and fermentation takes place. The size depends of the scale at which you're operating. But again, a 4 gallon Glass Carboy is sufficient to start things off. It is preferable that you get glass containers instead of plastics. (This might be my bias talking, because I hate Microplastics!) Airlock When the fermentation takes place, a lot of Carbon DiOxide is generated. If the gas accumulates inside the fermentation vessel, the increased pressure can even break the vessel. (there have been numerous cases of vessels exploding) So, it is important that this generated gas escapes properly. At the same time, we do not want any other contaminants to enter our vessel. Airlock does exactly that. An airlock is basically an outlet filled with liquid. As the CO2 is generated, it starts forming a bubble in the airlock liquid. As the pressure increases, the bubble get pushed out of the airlock through the liquid. And, since the atmospheric pressure is not enough to push some air through the liquid, no air from the outside enters the vessel Genius, right!? Secondary Vessel This will be used for your secondary fermentation. You can transfer the liquid from the primary fermentation vessel into this, after the fermentation is complete. Many people prefer adding fruits or flavours in the secondary vessel to retain the flavour. Siphon This is used to transfer the liquid out of any container, Either from a. Primary Vessel to Secondary Vessel or b. Secondary vessel to Bottles Ensure that the vessel which you are filling, is kept at a lower height than the one which you're emptying, and watch gravity do its magic! Hydrometer This is one of the most neglected accessories. Hydrometer is used to measure the amount of alcohol present in your final brew. It measures the amount of sugar in your solution. Comparison between the reading at the start vs at the end, gives you an idea about the ABV % of alcohol. (since it is the sugar which gets converted to alcohol) . While it may not matter in the initial stages, it is a basic requirement to measure the inputs and recreate any recipe that you like. Glass Bottles Mead is very similar to wine i.e. the more you age, the better it tastes. And it's better to age your mead in glass rather than a plastic! (Microplastics......aaaah!) Journal Last, but definitely not the least! Imagine, you've brewed a batch and you absolutely loved it! Now, you try to recreate it, but alas! You do not remember the measurements. To avoid such tragedies, note down every single thing that you do while brewing, in as much detail as possible. Measurements, process, ingredients, ....... everything. This will not only help you recreate the brew, but also help you keep a track of all the different experiments you carry out. And that's it! You can get all these things in your local homebrew store or even on Amazon. This is just a one-time expense, which you can use in multiple brews, and boy, is that worth it !! So, get these items ASAP and Happy Brewing! Cheers!

There is no limit in what ingredients you can use in your mead. Fruits? Sounds great. More Honey? Why not? Nothing? Classic! For me, the mouthfeel of the beverage is important. I should be able to savour the taste of it! So, when I read about Spiced Mead aka Metheglin , I was curious. Spice?.......in a Mead?.......with Honey? Are you sure? Well, I had to try it out! This post is my experiment with brewing a Spiced Mead. Since I am writing this when the Mead is being fermented, I have divided the post into 2 parts. Part 1: About the ingredients used for Primary Fermentation Part 2: Secondary fermentation and tasting You'll need the following accessories to start you brew. 1 Gallon Glass carboy (for fermentation) 1 Airlock No-Rinse Sanitizer Stockpot Spoons and Ladle (for mixing the must) Siphon Hydrometer Along with these, I got the following ingredients for my brew. Water (4 L) Natural Honey (1 - 1.5 KG) Wine Yeast (5 grams) Tea Powder (2 tablespoons) Cinnamon (2-3 sticks) Cloves (3-4 pieces) Now, time to start! Sanitize everything Get some water and mix the No-rinse sanitizer to create a solution. Sanitize everything that comes in contact with our mead. This is very important, as we do not want any unwanted organisms spoiling our brew. Prepare Tea! As mentioned before, I like my mead to have a good mouthfeel. Sometimes, the mead can taste a bit syrupy due to the sweetness of honey. How to improve it? Tannins to the rescue! Tannins are compounds found in Tea, which gives it an astringent taste. When added to mead, they help in balancing the sweetness of the mead. So, take 2 teaspoons of tea power and prepare 2 teacups of black tea, to be added in the mead! Make sure the tea has cooled down to room temperature before adding it to the mixture. Mix Honey + Water + Tea The star ingredients. Add 1L water, out of the 4L, in the fermenter and then add honey to it. Mix it well. Ensure no honey is stuck to the bottom. Add the remaining 3L water and mix it again. (we add some water before to ensure the honey does not stick to the bottom of the fermenter) Strain and add the tea to the mixture Mix well. Take the Hydrometer Reading Once the mixture is ready, pour some of it out for taking the reading. The difference between the hydrometer reading before and after fermentation tells us the ABV % of our brew. When the sugar is completely converted into alcohol by the yeast, the hydrometer reading is 1. Based on this, more / less honey can be added to the must to get the desired ABV % For this experiment, the initial reading was 1.09. Based on this, I'm expecting the final brew to be 10-12% ABV Pitch the yeast 1 tablespoon / 5 gm yeast is enough for a 4L brew. If required, you can activate the yeast by adding it to warm water before pitching it into the must. Attach the Airlock Pour some of the sanitizer liquid into the airlock, and attach it to the fermenter. The airlock ensure that the CO2 generated during fermentation escapes, but outside air does not enter the fermenter. Now....Wait! Store the fermenter in a cool and dark place. Within a couple of hours, you might see some activity in the airlock, which means the fermentation has started. It might take 2weeks for the fermentation to be complete. You can take the hydrometer reading in between to understand the progress of fermentation. Some brewers add the Cinnamon and Cloves in the Primary as well. These ingredients have strong properties which may hamper the yeast for fermenting. So, I'll be adding these during the secondary, when the fermentation is complete. And that's it! Stay tuned for Part 2, which will be published after the fermentation is complete (probably 2 weeks later) Till then, Cheers!

Are you ready to explore the fascinating history of mead, the oldest alcoholic drink known to humans? Let's journey through time to learn about how mead was first made and how it became a beloved drink for many cultures. The Origins of Mead Throughout history, the discovery of honey transforming into the delectable beverage known as mead has captivated societies. Legend has it that mead was stumbled upon accidentally when rainwater mingled with honey inside a tree trunk, resulting in a flavourful concoction that gained popularity among early civilizations. In contemporary times, mead is predominantly associated with Norse mythology and the Vikings. According to Norse lore, Valkyries in Valhalla, the abode of fallen warriors, served mead to the honoured inhabitants. However, the origins of mead precede the Viking era significantly. Traces of mead-like beverages have been traced back to as early as 7000 BCE in Northern China, where archaeological findings revealed pottery vessels containing chemical remnants of a fermented blend of honey, rice, and fruits. Ancient Egypt utilized mead extensively in religious rituals and offerings to deities. Occasionally, it was interred within the tombs of monarchs to ensure they could savour it in the afterlife. The ancient Greeks and Romans held a profound appreciation for mead, considering it a beverage befitting the divine. They believed that mead bestowed wisdom, fortitude, and even immortality. Prominent figures such as Julius Caesar and King Midas indulged in mead during feasts and ceremonies, relishing its opulent flavours and mood-enhancing properties. During the medieval period, mead symbolized opulence and affluence in royal courts. It was infused with herbs, spices, and fruits to create diverse flavours for various occasions. In the Renaissance era, mead experienced a resurgence in popularity, gracing royal gatherings and inspiring poets and artists with its fragrant allure and aesthetic appeal. A Toast to Tradition: Mead Today Regrettably, mead did not achieve the same level of popularity as Beer or Wine, primarily due to the availability of ingredients. The production of barley or grapes is more straightforward and scalable compared to honey. Nevertheless, today, mead continues to be cherished by individuals who value its historical significance and artisanal quality. With the growing interest in the Craft Beverage Movement , mead is experiencing a resurgence in popularity. Both traditional meaderies and modern brewers now offer a diverse selection of mead flavours to cater to various preferences. Whether you prefer the classic floral notes of mead or enjoy experimental blends with unique ingredients, there is a mead to suit every palate. Let us then revive this ancient 'Drink of the Gods' and savour its richness once again!

So, this is like one of my first fruit mead brews, also known as Melomels . When I first made mead with no flavours, it was super dry for my taste buds. So, I thought, why not try a flavoured mead to give it a touch of sweetness, right? And what better flavour to use than the King of Fruits - Mango! Ingredients: 1 kg Honey (Multifloral Natural Honey) 1 Gallon Water 5-6 Mangoes (to be added 2 weeks after the primary fermentation kicks off) Potassium Sorbate 5gm Wine Yeast Equipment : 1 Gallon Fermenter (x2) 1 Stockpot No-rinse Sanitizer Airlock Racking Siphon Hydrometer Recipe: First things first - SANITIZE like there's no tomorrow! Sanitize everything - stockpot, fermenter, airlock, siphon, hydrometer... basically, anything that might touch the mix. Next, let's whip up our honey-water mix. Add 4 liters of water and 1 kg honey to the fermenter. Shake it up real good till the honey dissolves nicely. You can also gently heat the honey to help it dissolve faster. Just don't overheat it, okay? After mixing it well, shake it for another 2 minutes. This not only dissolves the honey but also aerates the mix. Once the mix is ready, take a gravity reading. For this mix, the reading was 1.066, which could give us a final product with 8-10% Alcohol. You can adjust the honey amount for your desired alcohol level. If you prefer a sweeter brew, we'll get to that later. Now, time to add the yeast. Add 5gm (1 tablespoon) yeast and stir it well for an even distribution. Fill the airlock with sanitized water and attach it to the fermenter. Let it sit for 15 days in a dark spot since yeast isn't a fan of sunlight. 2 weeks later... Fermentation should be done. It's mango time! You can add mango during the initial fermentation, but the fermentation is so aggressive in the initial days, it can reduce the flavour. Better to add it post-fermentation, to get more flavour out of the Mango. 24 hours later... Two things to do to add flavour Transfer the mix to another fermenter, add potassium sorbate, and let it sit for 24 hours to stop fermentation. Squeeze the mangoes, heat the pulp to kill any bacteria, and let it cool. Time for the secondary fermentation. Add the mango pulp to the mix in the 2nd fermenter, stir, and let it rest for a week. After a week, strain the mix to remove any mango pulp. Check the gravity reading - mine was 1.002, around 8% alcohol VoV Mead is ready! You can wait another week for sediments to settle for a clearer mead. Another week later... Use a siphon to transfer the mead to glass bottles and let it age or enjoy chilled. Results: This turned out way different than I expected. It's sweet, and you can feel the alcohol kick as you swallow it. The mango flavour is clearly distinguishable. Cheers! 🥂

Thinking about brewing your own beer at home? Sounds awesome, right? It really is! But when you start thinking about it, you might wonder - Is it safe? What if my batch doesn't turn out right? Could it cause any serious health issues? I had the same questions when I first started brewing. The simple answer is - Homebrewing is safe ! (Just a heads up, home distilling is a different story, but we'll touch on that later) So, let's dive into some details. What Exactly is Brewing? Brewing has a long history, with wine production dating back to 6000BC , and mead being enjoyed by Greeks and Vikings around 1500BC . In ancient times, fermentation relied on wild yeast and bacteria, with the use of whole honeycombs to initiate the process of mead making The process of brewing involves the conversion of a mixture of water and sugars or carbohydrates into alcohol and carbon dioxide through the process of fermentation, facilitated by the addition of yeast. During fermentation, yeast metabolizes the sugars or carbohydrates, producing alcohol. Different beverages utilize various sources of sugars. Wine is made from grapes Mead is crafted from honey Beer is brewed using cereals such as barley The alcohol content of a beverage post-fermentation is directly proportional to its sugar content, typically resulting in an alcohol by volume (ABV) range of 4% to 20% . Alcohol serves as an effective sanitizer, eliminating harmful microorganisms, making the brewing process inherently safe. While the worst-case scenario may be an unpleasant taste, the likelihood of serious health repercussions is minimal. Does that mean, making any alcoholic drink at home is same? NO! Fermentation vs Distillation The process of fermentation involves the conversion of sugars into alcohol, while distillation enhances this process by creating beverages with higher alcohol by volume (ABV) from already fermented solutions. For example, whiskey is produced by distilling beer wort , and brandy is made by distilling wine . Distillation operates on the principle that alcohol evaporates before water when heated. This vapour is then collected and transformed back into a liquid, resulting in an increased alcohol content in the final product. Although fermentation primarily yields ethanol, it also produces small amounts of methanol, which can be harmful in excessive quantities. The whole process of distillation aims at creating a beverage with high alcohol content. If special care is not taken to treat these byproducts like Methanol, the distilled beverage can be harmful. Given these dangers, the practice of home distillation is prohibited in many regions, unlike home brewing by fermentation. Conclusion It is essential to recognize the distinctions between fermentation and distillation. While distillation presents risks and legal implications, fermentation remains a safe method for home brewing. Remember to prioritize basic hygiene practices: Thoroughly sanitize all equipment in contact with your brew Minimize the use of chemical additives Select high-quality ingredients Prefer glass containers over plastic for heating and storing beverages Just adhere to these basic standards and start your brewing journey. You'll have a beautiful cold brew in your hands in no time! Cheers!

In the realm of fermented beverages, two ancient drinks stand out: mead and beer. While both have been enjoyed for centuries, each offers a unique drinking experience that caters to different palates and traditions. The Origins of Mead and Beer Mead, often referred to as the "nectar of the gods," holds a place of honor in ancient mythology and history. Made from fermenting honey and water, mead is considered one of the oldest alcoholic beverages known to mankind. On the other hand, beer, crafted from malted grains such as barley, hops, yeast, and water, has its roots in ancient civilizations like Sumeria and Mesopotamia. Flavour Profiles: Sweet vs Bitter Mead is known for its sweet and honeyed flavour profile, offering a smooth and sometimes floral taste that appeals to those with a sweet tooth. In contrast, beer presents a wide range of flavours, from the bitterness of hops to the rich maltiness of stouts and porters. Whether you prefer the delicate sweetness of mead or the complex bitterness of beer, there's a brew out there for every palate. Alcohol Content: Strength Matters When it comes to alcohol content, mead generally falls on the stronger side due to the high sugar content in honey, resulting in a higher alcohol by volume (ABV) percentage. Beers, on the other hand, vary in alcohol content depending on the style, with some lighter lagers and ales having lower ABVs and heavy-hitting barleywines boasting higher alcohol percentages. Whether you seek a mellow buzz or a potent kick, both mead and beer offer options to suit your drinking preference. Cultural Significance: From Vikings to Monks Mead holds a special place in cultural traditions, often associated with Vikings and medieval feasts. Its rich history intertwines with myth and legend, making it a symbol of celebration and camaraderie. Beer, on the other hand, has been brewed by monks in monasteries for centuries, embodying craftsmanship and devotion to quality. Whether you raise a horn of mead in honor of ancient warriors or savor a pint of beer crafted with centuries-old techniques, both beverages invite you to partake in a taste of history. Food Pairings: A Culinary Adventure Pairing beverages with food is an art form, and both mead and beer offer exciting possibilities. Mead's sweetness can complement a range of dishes, from spicy cuisines to savory meats, while beer's carbonation and bitterness make it a versatile pairing for everything from burgers to desserts. Whether you're exploring food pairings or experimenting with cooking, mead and beer open doors to a world of culinary exploration. Conclusion In the battle of ancient brews, mead and beer each bring their own unique characteristics and cultural significance to the table. Whether you prefer the sweetness of mead or the bitterness of beer, both beverages offer a rich tapestry of flavours to explore and enjoy. So, the next time you raise a glass, remember the centuries of craftsmanship and tradition that have gone into brewing these timeless libations. Cheers to the ancient art of brewing, where mead and beer continue to captivate drinkers with their rich histories and diverse flavours. Embark on a journey through time and taste with mead and beer, two ancient brews that have earned their place in history and hearts of drinkers worldwide. Whether you're drawn to the sweet embrace of mead or the bitter complexities of beer, there's a brew for every palate and occasion. Let your taste buds guide you as you savour the intricate flavours and cultural heritage of these time-honored drinks.

I have always loved Beer. From my college days, I've cherished the simple pleasure of cracking open a cold one and relaxing. And when I relocated to Bengaluru, my love for Craft Breweries soared to new heights! Hefeweizen, Ales, Stout... you name it, I've tried them all! Then, one fine day, I stumbled upon a drink called Mead. It was a Mango flavoured Mead. I tried it out of curiosity, and was I surprised! It was BEYOND AMAZING! Naturally, I delved into researching this newfound love. What exactly is Mead? As it turns out, Mead is not just one of the oldest alcoholic beverages known to man, but also one of the simplest to make! And that's when my journey began - crafting Mead right in the comfort of my own home! Welcome to my blog, Meadival (sorry for the Pun), where I'll be sharing my mead-making recipes, and the thrills of this incredible journey. So, without further ado, let's dive in!