[caption id="attachment_80" align="alignleft" width="150"] Aaron Martin experiments with varietals.[/caption] Find out how this amateur mead maker took a large step forward in the quality of his homebreww on this week’s premier episode of themeadhouse.com podcast! I racked these four 1 gallon traditionals comparing cranberry blossom, blueberry blossom, raspberry blossom and sunflower blossom honey varietals. Even after an initial mishap, in just 1 month of primary fermentation they are already smoother and cleaner tasting than many of my other batches are between 1-6 years of aging. Tune in Tuesday at 9:00 eastern to find out how I did it!
[embedyt] http://www.youtube.com/watch?v=2Nn863Q4Z0g[/embedyt]A friend, Jim Davis of Colorado has been corresponding with me, we’ve spent some time talking about my Rube Goldberg projects. He sent me an email a few days ago wanting to know what I thought of a pump-over system for a home setup. He showed me a video from Melovino Meadery of how their system works so I thought we’d talk about it and figure out a way a home mead maker might incorporate it into a home system.
[caption id="attachment_171" align="alignleft" width="150"] Jeff's nutrient experiment.[/caption] Jeff is doing an experiment comparing different types of nutrient asdditions using both Fermaid K, DAP and Fermaid O. Based on a single 5 gallon batch of traditional mead, he split it into five 1 gallon carboys to run the experiment. Jeff's goal is to measure both objective measures such as time to complete fermentation, final SG, pH, stalling activity, as well as more subjective qualities such as flavor or mouthfeel differences to settle on a preferred protocol to adapt for future recipes for all my brews.
Mississippi Chris is on the mend from a rather bad auto accident last week. He did say he would call the show in between sponge baths and chicken feedings. We’ll also check on the Heart Murmur project, a Ken Schramm Heart of Darkness knockoff.
[caption id="attachment_1793" align="alignleft" width="500"] Gino dalla Gasperino of Meridian Cacao Company.[/caption] Gina dalla Gasperino from Meridian Cacao Company joins us at the bar to...
Knowing the difference between cleaning and sanitizing is one of the basic fundamentals of brewing. Preventing off flavors from forming, keeping unwanted bacteria out,...
Ash Fishbein from Sap House Meadery returns, Mirepoix Mead for the kitchen, Smoked Pete, good enough to occupy a spot on JD's top shelf...