The second part of the adventure: towards a hydromiel ready to enjoy
Are you already given the first return to the hydromiel elaboration process? If so, it surely became clear that making this delicious drink requires patience, precision and some tricks that make a difference. The final part of creation is as important as the initial preparation and, now that we know the first steps, we can immerse ourselves in the secrets to perfect it and achieve that flavor that you are looking for so much.
Releasing gas and taking care of fermentation: tips for a process without unwanted bubbles
Unlike beer, the hydromiel oxygrates in a very particular way during fermentation. The release of carbon dioxide that accumulates inside is essential to prevent fermentation from becoming explosive or that the taste is affected by trapped gases. Many experts use a utensil called ‘wine whistle’ or even an adapted paint mixer, to give soft blows to the mixture several times a day. The idea is to release that CO2 in excess, that if it is not eliminated, it can slow the process or cause unwanted flavors.
It is important to use a large container, much more than the final amount requires, to manage excess foam and avoid splashes. If there is fresh fruit in the mixture, it is convenient to place it in a mesh bag to facilitate its withdrawal, and gently move it every day to prevent mold. The key is to repeat this operation until fermentation is at approximately at its midpoint, when sugar has been reduced by 65%.
What about the pH? Monitor to avoid unpleasant surprises
For those who prefer hydromiel with acidic fruit, it is vital to keep an eye on the pH. While pure and elaborated hydromiel only with honey usually maintains a stable level, recipes with citrus or similar fruits can make acidity intensify and affect fermentation, making it too aggressive.
The ideal range for pH in these cases is around 3.2 to 3.4. I use a calibrated meter to measure daily during fermentation peaks. When the pH begins to fall below 3.0, I add small doses of potassium bicarbonate, approximately one teaspoon for every 20 liters, and I wait for the next measurement to verify if the correction was effective. Controlling these levels helps prevent unwanted flavors and maintain fermentation in progress without startling.
Harvest, stabilization and aging: the final touch
With all degasification and pH control operations in its place, the fermentation process may reach its end in a few weeks, even in high sugar hydromiel. As a safety measure, many producers transfer the drink to a secondary container to facilitate their clarification and ensure that most sediments are deposited. It is at this stage when natural clarifying can be added, such as the classic ‘Super-Kleer used in viniculture, to obtain a transparent and crystalline finish.
It is also advisable to wait at least two months of aging before consuming a high serious hydromiel. The strong flavors and the initial notes that remind gasoline, actually soften and round over time, allowing the drink to display all its complexity.
Before bottling, it is a good idea to stabilize drinking drinks, which act as preservatives and slow any residual fermentation. If you want to sweeten it safely, add sorbates; But if you prefer a hydromiel with residual sugar, it is advisable to adjust the final severity in the cooking phase. The carbonatar option in bottle is limited and requires that the drink is completely stabilized.
The result: a drink that can even enjoy in your youth, although with patience and affection, reveals all your character over time. The magic of fermentation lies in transformation and waiting, and those who get carried away by that patience discover that the universe of hydromiel is much richer and more surprising than they imagine.
