Is this liable to work, or does buckwheat inherently need some age to mellow out, whatever the yeast?
Anyone tried a BOMM either 100% buckwheat or as part of the mix?
My only buckwheat mead smelt so good during the ferment, but is no way ready after a year. I'm dying to do another batch.
Anyone tried a BOMM either 100% buckwheat or as part of the mix?
My only buckwheat mead smelt so good during the ferment, but is no way ready after a year. I'm dying to do another batch.