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This is a great debate! While i personally lean on the side of calling distilled mead a honey brandy, i would agree with most people that commented so far. There isn't a clear category in which to fit a honey-sourced distilled alcohol. The average person is likely to view mead as a honey-based wine. But, this is not technically correct since a wine is ...


Try getting the must pH to greater than 5,aim for around 5.4. Then add some extra yeast. Only do this if your addition of CaCO3 was not successfully fixed the pH.

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