As I already said, about 20 years ago, I was into making home brews. If it had sugar in it, I would often add yeast to ferment. My successes, as I said, were rather hit and miss.
Anyways, I had this really old manuscript of old recipes. And it had many recipes for Mead in it.
You can really get as fancy as you like with Mead, or not fancy at all. The honey-water base you start with is called hydromel. And you can add spices and other stuff to it. Or you can just leave it alone.
Anyways, one old recipe I had called for making Mead without any yeast. I followed the original recipe as closely as I could. It said then stop it up in a stone vessel and bottle it when it stops hissing.
I didn’t have a stone vessel naturally. So I just put it in a bottle in my hot attic, and left it to ferment. Not much happened at first. So I gave it a little more time. Still nothing. Then it got moldy, and I had to toss it away.
Where did I go wrong? I often hear people tell you need to put sulfides in the mixture. What on earth are sulfides? Where do you get them? And would this have made any difference?
Thank you in advance to all who reply:).