Episode 90

"People and planet ahead of profit.." Kiley Gwynn from Mountain Rose Herbs featuring high-quality herbs and spices, teas and much more stops by the Mead House this week. She talks about tinctures, teas and decoctions using herbs and spices in mead making and brewing. JD is considering dehydrated fruits in place of whole fruits in a re-do of a coconut mango braggot, Ryan talks about not wasting the byproducts of your brewing, including bread making with grains to composting the trub. Facebook friends brings a few questions such as stabilizing, racking & bottling to using home canned fruit. Thanks for listening, and be sure and rate us 5 stars on your favorite podcast player, iTunes, Stitcher Radio & Tune In Radio! Products Mentioned in Episode 90: Anvil Brew Kettles Join The Mead House Keyholder Club on Patreon to support the show for as little as $2/month. We have some great thank you gifts for supporting the show, and each month we’ll hold a Keyholder Club drawing for a special gift. Get on over to Patreon.com, search for The Mead House, or click the link above in the show notes. Join The Mead House Keyholder Club today and get your own set of keys to The Mead House!