Just curious here.
On their website, a South African meadery claims that it "uses a patented, state of the art continuous reactor for fermentation instead of the traditional batch methods. Whereas a batch method will take several months to ferment honey, the Makana Meadery method is capable of going from 0 to 14% alcohol in just 79 minutes."
http://www.iqhilika.co.za/meadprod.htm
How is this possible? I've never heard of anything like this before. I stumbled across this website while trying to research (with no luck) a tribal Kenyan mead.
On their website, a South African meadery claims that it "uses a patented, state of the art continuous reactor for fermentation instead of the traditional batch methods. Whereas a batch method will take several months to ferment honey, the Makana Meadery method is capable of going from 0 to 14% alcohol in just 79 minutes."
http://www.iqhilika.co.za/meadprod.htm
How is this possible? I've never heard of anything like this before. I stumbled across this website while trying to research (with no luck) a tribal Kenyan mead.