As with grape wine, the fermentation and maturation process of mead can vary considerably due to multiple factors. Yeast has specific nutrient requirements for reproduction, with nitrogen (particularly yeast-assimilable nitrogen; YAN) being one of the most important. Other major factors that influence mead fermentation are low pH and low mineral content (lighter honey).
Jun tea is a fermented beverage made with green tea and honey. It is closely related to kombucha and is not considered an alcoholic beverage if it is at or under 0.5% ABV. If it’s non-alcoholic, then why are we writing about it on a website about mead? Because it doesn’t have to be non-alcoholic and can be made more like a mead, that’s why. Plus it’s delicious and has possible probiotic and other health benefits.
When I started making mead at home, I didn’t concern myself much with a cloudy batch. It still tasted good and would usually clear in the bottle over time, so why bother?
Yeasts are small single-celled microorganisms classified as members of the fungus kingdom. More importantly, the species Saccharomyces cerevisiae loves to convert carbohydrates (sugars) into carbon dioxide and alcohols (ethanol mostly). There are also some other yeast species and bacteria that are utilized to make mead, wine, beer, etc., but Saccharomyces cerevisiae is king.