Changes

Like most "wild" alcoholic beverages, many techniques can be used when making wild Meads. The thing to keep in mind about wild Mead is osmotic stress due to high gravity environments. You can expect most Meads to ferment dry, but that isn't always the case as wild microbes may not have the ethanol tolerance to consume all the available carbon sources. This of course doesn't apply to all microbes but is found more when doing wild captures/spontaneous Meads. Through anecdotal trials, a gravity of 1.060 or lower has been found to have the best results to complete a full fermentation leaving a dry mead but of course leaves you with a lower alcohol Mead. Trials with higher gravity have varied with both success and failure. In cases where trials have failed, another yeast strain can be pitched to finish up the fermentation. This can still leave you with wild qualities to the Mead and can ensure the fermentation completes.

===Mold Concerns===