Changes

Just about anything any naturally occurring sugar source can be spontaneously fermented, which of course includes Meadhoney. For the most part, it's very similar to spontaneous beers as far as capturing ambient microbes, the . The big difference is the controlling of microbes by types of carbon sources as well as acid contributions from hops. Hopping [[Hops]] can be used of course to reduce Gram-positive bacteria populations, but is hops are not normally used in most Meadsmeads. Also unlike spontaneous beers, you normally wouldn't be heating must (unfermented mead) up to a boiling temperature so the cooling process is a bit different. It has been demonstrated that while honey is antimicrobial due to its high sugar concentration and low water concentration, which inhibits the growth of microbes, honey is not inherently pasteurized or sanitary sanitized (see [[Mold#Mold_Growth_in_Wild_Mead|the Mold page for details]]) <ref>[https://www.sciencedirect.com/science/article/pii/0168160596009701 Microorganisms in honey. Jill A Snowdon, Dean O Cliver. International Journal of Food Microbiology. Volume 31, Issues 1–3, August 1996, Pages 1-261996.]</ref>. To add a bit of control you could add things like maltodextrin or fruits/vegetables with complex sugars.