mead fir


fir mead is made with mountain spring water from the val nambrone in trentino. its keywords are dolomitic, dark, amber, smoke, resin, mineral, toasted barley and a little animal scent. about one third honey to two thirds water, the proportion that awakens the yeasts previously overwhelmed by the density of sugars, so that they begin to ferement the simple sugars in the honey. in a few short days all the carbohydrates are transformed into alcohol. 13.5 degrees, with residual sugars of 1.1g/l, total acidity of 6.15 g/l, sulfur content of 0 mg/l, below measurable thresholds. the freshness comes from a note of volatile acidity, almost a gram per liter, acidity achieved by leaving the third generation barrels partly full for a full three years. - View our blog as well

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fir mead


citrus mead




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honey colors have iridescent tones, with many hues and highlights, making it difficult to define and codify a scale. mielicromia i san excuse for collecting curiosities, sensory notes, ideas for culinary uses, matching pollens, place of origin and botanical information about the flowers that generate the honey. an id card for each one, an indispensabile tool for recoignizing, reusing and returning honeys, in the plural, to the dignity they deserve. ed. by: mieli thun - corraini edizioni
amiisbn: 9788890522505
pages: 56


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