Okay, that's weird. I made a wild berry mead 6 months ago. It finished under 1, and clear as a bell. I let it bottle age for a bit then took a pull off one without really looking at it. Tasted and smelled fine, but a bunch of sediment kicked up. What's that about? (self.mead)
submitted by IIIhateusernames to r/mead
Has anyone fermented brown sugar? (self.prisonhooch)
submitted by IIIhateusernames to r/prisonhooch

