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THE MEAD CALCULATOR
The Mead Calculator – Got Mead? The Largest Mead Resource on the Web. Mead Batch Calculation Utility V1.1. Check the items you know, and supply the data. The results are automatically supplied if possible. For help, click here. SHADED areas are the most commonlyused areas.
1- GALLON RECIPES
For 1 gallon batch experiments, these days I typically go with #3 of honey and run primary as a traditional. Then when I rack to secondary I'll add the other ingredients be it spice, fruit, tea, or whatever. So far it's been working out pretty well. Particularly with blueberry and raspberry meads. I go with a single bag of frozen fruit from theSPRUCE MEAD
May 21, 2014. #7. I've had homebrew made with spruce tips before, very good stuff. I've heard of homebrew made with spruce tip extract from the guy who made the good stuff; very nasty stuff. My input is his output: if you're going to do something with spruce tips, use spruce tips, not some extract of questionable source and quality. COFFEE / COFFEE MEAD 1 1/2 gal. water (or there abouts) to make 3 gallons of must. Lalvin 71B-1122 yeast. Use Toddy® cold brew system to make 2 quarts coffee concentrate (enough for 2 gal. coffee). Blend coffee, water and honey to make 3 gal. must in a 5 gal. primary bucket. Rehydrate yeast and pitch in must, cover with cheese cloth.FUSELS | GOTMEAD
9. 38. Evergreen, CO (west of and above the Denver smog!) Apr 11, 2012. #2. Various sources of yeast stress can cause fusel production during fermentation, but excessive must heat is by far the most common cause. And D47 is one of the principal offenders - especially if yourmust temp is
DRIED ELDERBERRY MEAD I have access to as much honey as i want and while ive made lots of mead in the past i am ultimately a red wine drinker. i want to make dried elderberry mead and am looking for a recipe. Is it just a case of making mead as usual and adding dried elderberrys? NO BUBBLES | GOTMEAD Ok, I pitched the yeast Wednseday, It's currently Sunday, and I have no bubbles coming out the blowoff tube. I can still see small bubble rising in one of the jugs, but not the other. And neither one is bubbling in the blowoff bowl. I know it can't be finished yet. The big problem is I have no COLD CRASH STABILIZED MEAD? San Diego, CA. Aug 27, 2013. #1. I have a traditional Tupelo Honey mead that I fermented dry and then stabilized and backsweetened to 1.012. It was started 8 months ago with White Labs sweet mead yeast which is very low flocculating. Although it has cleared up some, it has always had minimal lees at racking and remains somewhat cloudy. GOTMEAD? - NEWS FROM THE WORLD OF MEAD Mead is a beverage as old as the hills and as new as a shiny penny. Archeological digs have turned up mead-like beverages in burial chambers such as the Midas (yes, that King Midas), and as long as 8000 years ago. Because, hey, you want to take this with you! And after virtually disappearing from common knowledge with the advent of affordable sugar after the mid 1600’s, mead has made a comeback. GOTMEAD - THE LARGEST COLLECTION OF MEAD INFORMATION GotMead has been providing mead making and mead drinking information since 1996 and contains the largest collection of mead information onthe web.
THE MEAD CALCULATOR
The Mead Calculator – Got Mead? The Largest Mead Resource on the Web. Mead Batch Calculation Utility V1.1. Check the items you know, and supply the data. The results are automatically supplied if possible. For help, click here. SHADED areas are the most commonlyused areas.
1- GALLON RECIPES
For 1 gallon batch experiments, these days I typically go with #3 of honey and run primary as a traditional. Then when I rack to secondary I'll add the other ingredients be it spice, fruit, tea, or whatever. So far it's been working out pretty well. Particularly with blueberry and raspberry meads. I go with a single bag of frozen fruit from theSPRUCE MEAD
May 21, 2014. #7. I've had homebrew made with spruce tips before, very good stuff. I've heard of homebrew made with spruce tip extract from the guy who made the good stuff; very nasty stuff. My input is his output: if you're going to do something with spruce tips, use spruce tips, not some extract of questionable source and quality. COFFEE / COFFEE MEAD 1 1/2 gal. water (or there abouts) to make 3 gallons of must. Lalvin 71B-1122 yeast. Use Toddy® cold brew system to make 2 quarts coffee concentrate (enough for 2 gal. coffee). Blend coffee, water and honey to make 3 gal. must in a 5 gal. primary bucket. Rehydrate yeast and pitch in must, cover with cheese cloth.FUSELS | GOTMEAD
9. 38. Evergreen, CO (west of and above the Denver smog!) Apr 11, 2012. #2. Various sources of yeast stress can cause fusel production during fermentation, but excessive must heat is by far the most common cause. And D47 is one of the principal offenders - especially if yourmust temp is
DRIED ELDERBERRY MEAD I have access to as much honey as i want and while ive made lots of mead in the past i am ultimately a red wine drinker. i want to make dried elderberry mead and am looking for a recipe. Is it just a case of making mead as usual and adding dried elderberrys? NO BUBBLES | GOTMEAD Ok, I pitched the yeast Wednseday, It's currently Sunday, and I have no bubbles coming out the blowoff tube. I can still see small bubble rising in one of the jugs, but not the other. And neither one is bubbling in the blowoff bowl. I know it can't be finished yet. The big problem is I have no COLD CRASH STABILIZED MEAD? San Diego, CA. Aug 27, 2013. #1. I have a traditional Tupelo Honey mead that I fermented dry and then stabilized and backsweetened to 1.012. It was started 8 months ago with White Labs sweet mead yeast which is very low flocculating. Although it has cleared up some, it has always had minimal lees at racking and remains somewhat cloudy. MEADMAKING AS A BUSINESS Their web site is at: www.ttb.gov Below is a example of some of the licenses you will be responsible to obtain: (remember it varies by state) 4. Determine the name of the Meadery, logo design, etc. State Alcohol Beverage License (allows one to wholesale). In Colorado, forexample there is a
THE MYSTERY OF THE “SECONDARY" A secondary fermentation phase, is a second phase of fermentation that occurs after the primary fermentation phase. It might be planned or unplanned, but it has little actually to do with the vessel the mead is in at the time. A secondary fermenter, or “racking to secondary,” is quite simply a misnomer. Referring to a container,vessel
JOE'S ANCIENT ORANGE, CLOVE, AND CINNAMON MEAD Instructions. Use a clean 1 gallon carboy. Dissolve honey in some warm water and put in carboy. Wash orange well to remove any pesticides and slice in eights --add orange (you can push em through opening big boy -- rinds included -- its ok for this mead -- take my word for it -- ignore the experts) Put in raisins, clove, cinnamon stick, anySPRUCE MEAD
May 21, 2014. #7. I've had homebrew made with spruce tips before, very good stuff. I've heard of homebrew made with spruce tip extract from the guy who made the good stuff; very nasty stuff. My input is his output: if you're going to do something with spruce tips, use spruce tips, not some extract of questionable source and quality.FUSELS | GOTMEAD
9. 38. Evergreen, CO (west of and above the Denver smog!) Apr 11, 2012. #2. Various sources of yeast stress can cause fusel production during fermentation, but excessive must heat is by far the most common cause. And D47 is one of the principal offenders - especially if yourmust temp is
SOUR/BITTER MEAD, NEED ADVICE Hey all, I started my very first batch of Mead in November with the following ingredients. 15lbs. Old Dutch Clover Honey (From Costco) 4gal. Water 1gal. Cinnamon Apple Tea 8g DYW84 Dry Wine Yeast 8g AD345 Fermaid-K Yeast Nutrition Specific Gravity = 1.09 Once the airlockstopped bubbling in
NO BUBBLES | GOTMEAD Ok, I pitched the yeast Wednseday, It's currently Sunday, and I have no bubbles coming out the blowoff tube. I can still see small bubble rising in one of the jugs, but not the other. And neither one is bubbling in the blowoff bowl. I know it can't be finished yet. The big problem is I have noPOTASIUM SORBATE...
Here's another question for all of you. It is born out of my ingnorance or impatience or a combination of the two!!! I added Potassium Sorbate to two batches a day and a half ago. The Cyser was in a one gallon carboy. The traditional mead was in a 5 gallon. I added 1/4 tsp per gallon as per theFUSEL TROUBLESHOOT
Just this past winter I made a gallon of mead with just honey, water, and lalvin 1118 yeast. It finished with a lot of fusel/rubbing alcohol taste. I've recognized two things to fix/change: After cooling the must I siphoned instead of pouring. So I failed to aerate pretty muchcompletely! I
DIFFERENT HONEYS
OK, so I have just racked my first Show Meads. One is an Orange Blossom, the other a Wild Flower. 3 lbs Honey 0.5 tsp Nutrient 0.5 tsp Energizer Water to 1 Gal. D47 Yeast Wildflower - SG 1.112 Orange Blossom - SG 1.118 Both started the same day, October 20. Mixed and aerated 2 times daily GOTMEAD? - NEWS FROM THE WORLD OF MEAD Mead is a beverage as old as the hills and as new as a shiny penny. Archeological digs have turned up mead-like beverages in burial chambers such as the Midas (yes, that King Midas), and as long as 8000 years ago. Because, hey, you want to take this with you! And after virtually disappearing from common knowledge with the advent of affordable sugar after the mid 1600’s, mead has made a comeback. GOTMEAD - THE LARGEST COLLECTION OF MEAD INFORMATIONGOT MEAD FORUMGOTMEAD FORUM
GotMead has been providing mead making and mead drinking information since 1996 and contains the largest collection of mead information onthe web.
THE MEAD CALCULATOR
The Mead Calculator – Got Mead? The Largest Mead Resource on the Web. Mead Batch Calculation Utility V1.1. Check the items you know, and supply the data. The results are automatically supplied if possible. For help, click here. SHADED areas are the most commonlyused areas.
1- GALLON RECIPES
For 1 gallon batch experiments, these days I typically go with #3 of honey and run primary as a traditional. Then when I rack to secondary I'll add the other ingredients be it spice, fruit, tea, or whatever. So far it's been working out pretty well. Particularly with blueberry and raspberry meads. I go with a single bag of frozen fruit from theFUSELS | GOTMEAD
9. 38. Evergreen, CO (west of and above the Denver smog!) Apr 11, 2012. #2. Various sources of yeast stress can cause fusel production during fermentation, but excessive must heat is by far the most common cause. And D47 is one of the principal offenders - especially if yourmust temp is
SPRUCE MEAD
May 21, 2014. #7. I've had homebrew made with spruce tips before, very good stuff. I've heard of homebrew made with spruce tip extract from the guy who made the good stuff; very nasty stuff. My input is his output: if you're going to do something with spruce tips, use spruce tips, not some extract of questionable source and quality. DRIED ELDERBERRY MEAD I have access to as much honey as i want and while ive made lots of mead in the past i am ultimately a red wine drinker. i want to make dried elderberry mead and am looking for a recipe. Is it just a case of making mead as usual and adding dried elderberrys? NO BUBBLES | GOTMEAD Ok, I pitched the yeast Wednseday, It's currently Sunday, and I have no bubbles coming out the blowoff tube. I can still see small bubble rising in one of the jugs, but not the other. And neither one is bubbling in the blowoff bowl. I know it can't be finished yet. The big problem is I have noFUSEL TROUBLESHOOT
Just this past winter I made a gallon of mead with just honey, water, and lalvin 1118 yeast. It finished with a lot of fusel/rubbing alcohol taste. I've recognized two things to fix/change: After cooling the must I siphoned instead of pouring. So I failed to aerate pretty muchcompletely! I
COLD CRASH STABILIZED MEAD? San Diego, CA. Aug 27, 2013. #1. I have a traditional Tupelo Honey mead that I fermented dry and then stabilized and backsweetened to 1.012. It was started 8 months ago with White Labs sweet mead yeast which is very low flocculating. Although it has cleared up some, it has always had minimal lees at racking and remains somewhat cloudy. GOTMEAD? - NEWS FROM THE WORLD OF MEAD Mead is a beverage as old as the hills and as new as a shiny penny. Archeological digs have turned up mead-like beverages in burial chambers such as the Midas (yes, that King Midas), and as long as 8000 years ago. Because, hey, you want to take this with you! And after virtually disappearing from common knowledge with the advent of affordable sugar after the mid 1600’s, mead has made a comeback. GOTMEAD - THE LARGEST COLLECTION OF MEAD INFORMATIONGOT MEAD FORUMGOTMEAD FORUM
GotMead has been providing mead making and mead drinking information since 1996 and contains the largest collection of mead information onthe web.
THE MEAD CALCULATOR
The Mead Calculator – Got Mead? The Largest Mead Resource on the Web. Mead Batch Calculation Utility V1.1. Check the items you know, and supply the data. The results are automatically supplied if possible. For help, click here. SHADED areas are the most commonlyused areas.
1- GALLON RECIPES
For 1 gallon batch experiments, these days I typically go with #3 of honey and run primary as a traditional. Then when I rack to secondary I'll add the other ingredients be it spice, fruit, tea, or whatever. So far it's been working out pretty well. Particularly with blueberry and raspberry meads. I go with a single bag of frozen fruit from theFUSELS | GOTMEAD
9. 38. Evergreen, CO (west of and above the Denver smog!) Apr 11, 2012. #2. Various sources of yeast stress can cause fusel production during fermentation, but excessive must heat is by far the most common cause. And D47 is one of the principal offenders - especially if yourmust temp is
SPRUCE MEAD
May 21, 2014. #7. I've had homebrew made with spruce tips before, very good stuff. I've heard of homebrew made with spruce tip extract from the guy who made the good stuff; very nasty stuff. My input is his output: if you're going to do something with spruce tips, use spruce tips, not some extract of questionable source and quality. DRIED ELDERBERRY MEAD I have access to as much honey as i want and while ive made lots of mead in the past i am ultimately a red wine drinker. i want to make dried elderberry mead and am looking for a recipe. Is it just a case of making mead as usual and adding dried elderberrys? NO BUBBLES | GOTMEAD Ok, I pitched the yeast Wednseday, It's currently Sunday, and I have no bubbles coming out the blowoff tube. I can still see small bubble rising in one of the jugs, but not the other. And neither one is bubbling in the blowoff bowl. I know it can't be finished yet. The big problem is I have noFUSEL TROUBLESHOOT
Just this past winter I made a gallon of mead with just honey, water, and lalvin 1118 yeast. It finished with a lot of fusel/rubbing alcohol taste. I've recognized two things to fix/change: After cooling the must I siphoned instead of pouring. So I failed to aerate pretty muchcompletely! I
COLD CRASH STABILIZED MEAD? San Diego, CA. Aug 27, 2013. #1. I have a traditional Tupelo Honey mead that I fermented dry and then stabilized and backsweetened to 1.012. It was started 8 months ago with White Labs sweet mead yeast which is very low flocculating. Although it has cleared up some, it has always had minimal lees at racking and remains somewhat cloudy. MEAD INDUSTRY DIRECTORY Use the fields below to filter listings for a particular country, city, or state. Start by selecting the top most region, the other fields will be automatically updated to show available locations. THE MYSTERY OF THE “SECONDARY" A secondary fermentation phase, is a second phase of fermentation that occurs after the primary fermentation phase. It might be planned or unplanned, but it has little actually to do with the vessel the mead is in at the time. A secondary fermenter, or “racking to secondary,” is quite simply a misnomer. Referring to a container,vessel
NEWBIE QUESTION ABOUT EVAPORATION I started a mead batch with 2 gallons of water, 8 pounds of honey and two satchets of yeast. Primary fermentation started on May 16th. I racked to secondary today, June 6th. I only got a gallon and a half, and I see that the mead is a lot darker than my previous batch (seeattached picture)
YEAST STRAINS CHART
The Largest Mead Resource on the Web. Four companies – Lallemand (Lalvin), Red Star, White Labs, and Wyeast – produce the vast majority of wine-yeast used by home mead makers in North America. Here’s an up-to-date overview of the yeast strains these firms sell in small packages intended for home hobbyists, which is generally fivegrams
SPRUCE MEAD
May 21, 2014. #7. I've had homebrew made with spruce tips before, very good stuff. I've heard of homebrew made with spruce tip extract from the guy who made the good stuff; very nasty stuff. My input is his output: if you're going to do something with spruce tips, use spruce tips, not some extract of questionable source and quality.FUSEL TROUBLESHOOT
Just this past winter I made a gallon of mead with just honey, water, and lalvin 1118 yeast. It finished with a lot of fusel/rubbing alcohol taste. I've recognized two things to fix/change: After cooling the must I siphoned instead of pouring. So I failed to aerate pretty muchcompletely! I
SOUR/BITTER MEAD, NEED ADVICE Hey all, I started my very first batch of Mead in November with the following ingredients. 15lbs. Old Dutch Clover Honey (From Costco) 4gal. Water 1gal. Cinnamon Apple Tea 8g DYW84 Dry Wine Yeast 8g AD345 Fermaid-K Yeast Nutrition Specific Gravity = 1.09 Once the airlockstopped bubbling in
MEAD SPOILING?
All equipment is sterilized just before it is used and thoughly rinsed in clean, running, cold water. When I sretilize my carboy it is never more than 15 min before i start making the must, and it is serilized, rinsed and then airlocked using a solution of 1/6tsp Meta-Bisulphate to around 1.5 fl. oz. water. GYPSUM? IRISH MOSS?? 1 bag Black Tea. 1/2 package Champagne Yeast. Put all liquids, honey, gypsum, nutrient, and irish moss into your brewpot and boil for 15 minutes, skimming the foam off the top periodically. Add all teabags and continue boiling for another 5 minutes, then remove the tea. Remove from heat and cool to 70-80 degrees, then pitch the yeast.POTASIUM SORBATE...
Here's another question for all of you. It is born out of my ingnorance or impatience or a combination of the two!!! I added Potassium Sorbate to two batches a day and a half ago. The Cyser was in a one gallon carboy. The traditional mead was in a 5 gallon. I added 1/4 tsp per gallon as per the* Home
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* Chapter 10: Nutrients * Chapter 11: Mead Day * Chapter 12: Sanitation * Chapter 13: Preparation and Mixing * Chapter 14: Into the Fermenter * Chapter 15: Aeration, Fermentation and Racking * Chapter 16: Siphoning * Chapter 17: Aging and Oaking * Chapter 18: Bottling * Chapter 19: Troubleshooting and Common Questions * Chapter 20: What Next? * Appendix 1: Honey Varietals * Appendix 2: Types of Mead * Appendix 3: Additional Equipment * Appendix 4: Food Grade Plastic * Appendix 5: Instructions for Using the Mead Calculator * Appendix 6: ABV/BRIX/S.G. Charts * Appendix 7: Conversion Tables * Appendix 8: Sample Recipe * Appendix 9: How to Read a Hydrometer* Mead Recipes
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* Honey Varietals
* The Newbee Guide to Making Mead * Chapter 1: What is Mead?* Chapter 2: Honey
* Chapter 3: Additional Ingredients * Chapter 4: Equipment * Chapter 5: Terminology and Calculations * Chapter 6: The Basic Recipe * Chapter 7: Planning * Chapter 8: Recipe Calculations* Chapter 9: Yeast
* Chapter 10: Nutrients * Chapter 11: Mead Day * Chapter 12: Sanitation * Chapter 13: Preparation and Mixing * Chapter 14: Into the Fermenter * Chapter 15: Aeration, Fermentation and Racking * Chapter 16: Siphoning * Chapter 17: Aging and Oaking * Chapter 18: Bottling * Chapter 19: Troubleshooting and Common Questions * Chapter 20: What Next? * Appendix 1: Honey Varietals * Appendix 2: Types of Mead * Appendix 3: Additional Equipment * Appendix 4: Food Grade Plastic * Appendix 5: Instructions for Using the Mead Calculator * Appendix 6: ABV/BRIX/S.G. Charts * Appendix 7: Conversion Tables * Appendix 8: Sample Recipe * Appendix 9: How to Read a Hydrometer* Mead Recipes
* Bochet
* Methyglin
* Rhodomel
* T’ej
* Traditional Mead
* Weirdomel
* Mead Articles
* History of Mead
* Archeological Evidence * Historical Recipes * Mead Drinking Vessels * Mead in Literature* Mead References
* Myths & Legends
* Commercial Mead
* Commercial Mead
* Mead Reviews
* Meadery Stories
* Mead Marketing
* Find a Meadery
* Mead Directory
* Meaderies
* Online Mead Sales
* Pubs and Bars with Mead* Shops with Mead
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* Apiaries
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* Breweries
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* About
* Talk to Me!
* Advertising on Gotmead * Become a GotMead Author!Mead
is a beverage as old as the hills and as new as a shiny penny.Archeological digs
have turned up
mead-like beverages in burial chambers such as the Midas (yes, that King Midas), and as long as 8000 years ago. Because, hey, you want totake this with you!
And after virtually disappearing from common knowledge with the advent of affordable sugar after the mid 1600’s, mead has made a comeback. Now, since the last decades of the 20th century, mead is surging forward, and everyone from history buffs to hipsters are getting in onthe ride.
Mead
can be as sweet as your first kiss, and as dry as an economics lecture. It can be still or sparkling, have fruit, spices, and even vegetables in it to create a beverage that has more varieties than theleaves on a tree.
If you try mead, and don’t like it, don’t give up! Almost certainly, there are meads you will like, so don’t judge it by one taste. Tasting one mead and saying you don’t care for it is like tasting a cabernet and deciding that you won’t like chardonnay. Gotmead is a celebration and an homage to mead in its many, many variations. If you are new to mead, a wish to taste it, use our meadery directory to find a meadery local to you, and go have a tasting! If you’d like to learn to make your own mead, then check out the Newbee Guide to Meadmaking (updated version out soon!), and grab a free account on the forum , where mead makers from all over the world gather to talk mead and methods and recipes. Hit our mead recipe areaand share your
favorite mead recipe, or find a new one to try. If you’re one of those who dives in deep to master a new skill, then the Patron membership (make sure you’re logged into your free accout first!) is for you. In the Patron area of the forum and site, there are award winning, proven recipes for all types of meads. We talk about advanced fermentation techniques you can use to get a better mead in less time, and you can hang out with very talented people to talk mead. You can hang out in our chat board, and post your own saga of meadmaking and track your recipes with the mead blog.
Delve into meads’ rich history , and see news on new discoveries, what’s up with the meaderies and goings on all over themead world.
See what is going on in the professional meadmaking world. Or join us onGotmead Live ,
our radio show, and call in to speak with professional mead makers, aspiring new meaderies, and influential people in the industry. Bring your questions for our team of experienced mead makers on Making Mead– Back to Basics.
5-11-21 – JEROEN KRIKKE – KOLLECTIV MEAD – DUTCH MODERN CRAFTMEAD
by Vicky Rowe | May 11, 2021| GotMead Live
5-11-21 This episode, we're headed off to the Netherlands, and hanging out with Jeroen Krikke, owner of Kollectiv Mead in Den Haag (The Hague). Jeroen is a long time mead maker, and has taken his love of mead commercial, with his small, but growing meadery. Jeroen... 4-13-21 PIERRE RODRIGUE – MAKING MEAD AND WINE IN CANADA by Vicky Rowe | Apr 13, 2021| GotMead Live
4-13-21 Tonight we're chatting with Pierre Rodrigue, a prolific wine and meadmaker living in Alberta, Canada. Pierre has been fermenting wine since 1985. His early batches consisted of kits, and fruits and berries. As there weren’t a lot of publications then and zero... 3-2-21 CLINT WALKER AND CHASE COHAGAN – TEXAS HONEY AND TEXAS MEAD by Vicky Rowe | Mar 2, 2021 |GotMead Live
3-2-21 Tonight we're back on our regular schedule, and are happy to be talking with Clint Walker and Chase Cohagan, of Walker Honey Farm and Dancing Bee Winery. Clint Walker III is a third-generation beekeeper and the owner of Walker Honey Farm in Rogers, TX. In... 4-27-21 STIAN KROG – MJØDERIET – BRINGING BACK MEAD IN NORWAY by Vicky Rowe | Apr 27, 2021| GotMead Live
4-27-21 This week on Gotmead Live we're going international! Our guest is Stian Krog, owner of Mjøderiet in Norway, the first meadery to bring back mead in that country. This episode is not live, we got together with Stian yesterday so he wouldn't be up at 3 am! Stian... 3-30-21 CRISTOFF PLIZGA AND SCOT SCHAAR – POLISH MEAD AND BEYOND by Vicky Rowe | Mar 30, 2021| GotMead Live
3-30-21 Tonight we're talking Polish mead, and all other things mead with Kris Plizga and Scot Schaar. Both of these gentlemen are accomplished mead makers, and both are pretty darn good Polish mead makers. Kris' mead adventure started many years ago while he was... 2-23-21 DUSTIN DEISHER AND JEFF ANDERSON – BENCH TRIALS &ADJUSTMENTS
by Vicky Rowe | Feb 23, 2021| GotMead Live
Tonight at 9PM ET, we'll be talking with Dustin Deisher and Jeff Anderson, award winning home meadmakers. The topic at hand is bench trials. In making mead, we do our fermentation, feed our yeast, and do our racking and stabilization. But once that's all done, the...Older Entries
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