I just put a batch in the fermenter. I'm not sure what variety of honey it is, I got it from a friend of a friend, it's dark and strong smelling/tasting and it crystalizes quickly, maybe buckwheat ? since I can't stomach it I used it to make alcohol instead, it may have to age for years before it is palatable. when the fermenter is once again available I will make another batch of mead from my leftover goldenrod honey which is not nearly as strong tasting.
I also have a batch of maple mead/wine whatever you wish to call it that has been aging for almost a year now it is about 13% abv , but it tastes like apple cider to me, maybe I shouldn't have made it so dry ? but it was my first attempt so live and learn.
The Berliner Weisse that I brewed last week is a sour beer that I purposely infected with lactobacillus bacteria. This is the same bacteria that ferments cabbage into sour kraut. I have 15 gallons on kraut stored in the same room I ferment my ales and wines. So far I have not had a problem with unwanted infections
just wondering, is that like a lambic beer ?