I started out fermenting things when I had an excess of honey from my bees, more than I could consume myself. I usually sell some jars too, but the idea of making such an ancient drink was exciting. After a few years of doing this, I'm still in the process of refining my mead flavours and recipes. During the COVID-19 lockdown in South Africa, alcohol sales were banned, which led me to start fermenting apples to make my own cider. Using the same fruit, I also started making apple cider vinegar, and I have a few other fermentation projects in the pipeline. Basically all of what I know is self-taught, as luckily there is no shortage of how-to guides and books out there.