You use the same equipment to make the different stuff, it's just a matter of timing and sequence of the processing stages.

I had a bunch of honey mead I made in 2004ish which was not really all that great to drink until around 2007-2008, started to go downhill quickly and by 2010 was bitter. Had I separated and rebottled it and repasteurized it I think I could have killed off the yeast and bacteria and stabilized it but I didn't have the right equipment accessible at the time, or the motivation to do it. So the remains of that batch ended up as the "special vinegar" for marinades and is absolutely amazing with red meat, duck and pork.


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