Lana Weldon wrote:Ok, thanks Joseph and James for the useful info... I don't mind that much that sour taste, but as I already have my kombucha, I'd like something else that is not that acidic. I could try the open air fermentation for a short time, and then seal it from oxygen with the one-way airlock.
Or, a commercial yeast could be one other option. What type should I use? Are commercial yeasts natural products, or do they have some nasty hidden ingredients?
Nick Kitchener wrote: When you stir the mead and introduce air, the yeast will consume the sugars and simply reproduce and multiply. You will end up with lots of yeast and very little alcohol, which also reduces the preservative qualities of the finished mead.