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
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