Can you imagine replacing 20-30 pounds of fruit in a melomel with one drop of extract? We welcome Debra Coletti from Amoretti to the show in this episode. JD talks about his first success with a braggot using Ryan's methodology, Ryan has had a busy couple brew days, one with yogurt cheese whey, and Jeff talks about his chocolate projects, and finally, a few Facebook friends get questions answered by the crew.
Join The Mead House Keyholder Club on Patreon to help support the show for as little as $2/month. We have some great thank you gifts for supporting us; including a limited supply of oak infusion spirals from The Barrel Mill and yeast from White Labs. Each month there is a Keyholder Club drawing for a special gift. Join The Mead House Keyholder Club and get your own set of keys to The Mead House!
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Chris leads a discussion about some of the finer points of fermentation starting with the yeast. Jeff takes the next segment into the world...
Aloha! In this episode, Stephanie Krieger from Nani Moon Meadery in Hawaii stops by the house to talk about the only meadery in the...
Chris’ son Roane has undertaken an experiment making the cheapest mead possible, comparing mead made with wine yeast and mead made with bread yeast....