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.

A trip over brewer time

The story of Brew at home has more turns and surprises than a good mystery novel. Since time immemorial, humanity has been making beer, but it was not until October 14, 1978 that a drink of hope arrived with the signature of President Carter, who legalized the elaboration of beer at home in the US. Of course, before that, the dry law made many beer dreamers save their barrels. However, after the repeal of that prohibition, the process was not so simple; The elaboration of beer at home would not be completely legal in many states until 2013, when Mississippi finally joined the party.

The first steps in Brewear’s art

Remembering my beginnings in 1987, it is difficult not to smile thinking about the quality of the ingredients: a true setback. At that time, the homemade brewers were the kings of improvisation, using extracts that often seemed to have crossed oceans in badly sealed glass bottles. Yeasts were nothing more than bread yeast packages, and hops … well, let’s say they deserved another type of care. The information was scarce; We had some books like ‘Joy of Homebrewing’ by Charlie Papazian, but recipes often looked more like riddles than beer guides.

The nineties revolution: an era of rebirth

The 90s were a awakening for artisanal beer fans and home production. The first breweries began to emerge as mushrooms after the rain, bringing new palatal experiences to the drinkers of the United States. During this golden time, the quality of the ingredients also shot up, thanks to the first yeast houses that offered first category liquid strands and carefully packaged hops.

The digital era and its influence on the elaboration of beer

The arrival of the Internet at that time was like the discovery of fire for us, the brewers. Online discussion and resources groups revolutionized the way we shared knowledge. As digital connections flourished, information on elaboration techniques became more accessible and a new wave of brewers began experimenting with types of beer that they didn’t even imagine before.

The challenges of the technical era

However, this explosion of knowledge entails an important challenge: the technique has taken too much prominence. The conversation has been filled with figures and calculations, which has blurred the artistic sense of brewing. Sometimes, in our obsession with the data, we lose sight of the heart of the Brew: the unique flavors that we are creating and how those flavors bind to offer a complete beer experience.

Rediscovering the passion for flavor

It is time to revive romance with ingredients. Instead of focusing solely on numbers, I encourage you to explore everything they can do with flavors and aromas. Remember that making beer is both science and art, and there are many jewels to discover in the world of brewery.

The future of home elaboration

As we look towards the future, the beer culture is at a fascinating crossroads. With the tools of technology available to our fingers, we have the opportunity to return to our creative roots. So, brewers, let the passion guide your hands and enjoy each step of this delicious trip!

We hope you enjoyed this article and inspire you to continue exploring the world of homemade beer. Do not hesitate to share it with friends or leave a comment about your own experiences in the elaboration of beer.