In this episode, we discuss the one thing that may make the difference between a flat, flabby ho-hum watery mead, and a well balanced mouth-watering mead...tannin. Probably the most overlooked aspect of mead making, tannin provides the mouthfeel that sets apart good meads from not so good ones.
It's competition time, JD sat with several contest coordinators and got the low-down on a few competitions on the horizon.
We also touch a bit on freeze distilling, and what can be done with a distilled mead.
Upcoming Competitions:
Orpheus Meadfest
Byggvir's Big Beer Cup
Valhalla
Products Mentioned in this episode:
Dutch Gold Honey
Omega Yeast
Thanks for listening and making The Mead House the most listened to mead podcast! Be sure and rate us 5 stars on your favorite listening player, iTunes, Stitcher Radio, and Tune In Radio! Be sure and sign up on Patreon and help support The Mead House too!
Become a Patron!
Ryan: "How much fruit would you put in a 5 gallon batch?" Curt Stock: "Oh, 30 to 40 pounds..." Wait, what?! Ryan and Jeff...
Aaron started as a volunteer at Saint Arnold pouring beer in the beer hall during Saturday tours. Soon became a tour guide, and would...
For all the new listeners to the podcast, Jeff and Chris take some time to cover all their best practices for mead making, how...