"In Beer there is health, in wine there is wisdom, in water there is bacteria"... I believe attributed to Ben Franklin.
Bacteria in Beer and Wine produces off flavors, Acetylaldehydes and other nasty flavors. You may find yeasts in beer or some residual Brettamoyces, Pediococcus, or Lactobacillus in Sours or Farmhouse beers, but Wine is usually treated with enough Sulfites that nothing lives after fermentation.
I just had a mental note pop on your "skill set".... you really need to do some beer making threads there DR.... they would be greatly appreciated by many!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I hear you Oregon boy's know how to make water tasty
Rogue isn't named Rogue for nothing, and it isn't named after the river. I met John Maier at the Amateur Home Brewers Convention many years ago in Oakland (where it was held), saw him again on a visit to Rogue dragging brewing hoses through the brewery. He commented that, "Even the Brew Master works at Rogue."
My dad tried his hand at beer making. Used glass one liter coke bottles. He had a few explode, and the rest went off like dominos. They were too close together, and the basement reeked of beer for years. Interesting skill set though. I like to find a good mead maker.
Picked up a couple bottles of mead in Montana. A couple of the younger generation mentioned that wanted some, I was there and so was it...
Mead with fruit is Melomel and Mead with Apples is a Cyser with Grapes, a Pyment - BJCP 2008 Style Guidelines - Category 25
Um, OK....last I checked, apples and grapes were still both fruits, unless someone snuck up and swapped them while I wasn't looking. But thanks for.the link.
Apples and Grape Meads get a separate category in the style guide. All other fruit Meads are Melomel's. Not a big deal, just beer geek info.
