From a previous interview we did with Steve Piatz, author of The Complete Guide to Making Mead, talks about the flavor compounds in honey vs. grapes that sometimes will leave a dry traditional seem a little flat. He also discusses temperature control plus some pointers on balance. The guys review a few samples sent around by the crew and finally, Ryan puts on a demonstration for a braggot for the Minnesota Home Brew Association. Here's the ingredients for Ryan's demo. We're not responsible for your outcome, we only offer this so you can come up with your own result. Make sure and listen to the show for more! 3.15 lbs Munich LME 3.15 lbs Marris Otter LME 2 lbs Belgian Candi Sugar (dark) 5 lbs Wildflower honey (step feed) 1 oz Pacific Gem hops (15min)
Jeff and Chris take a deeper dive on fermentation vessels for making mead – Preferences, pros and cons, the whole nine yards. The Mead...
Jeff and Chris talk in more depth about using whole fruit for making mead, including process and procedures, cautions and best practices, along with...
He’s a Minnesota-native, has six Mazer Cup wins, a Minnesota State Fair Best of Show and two first round placements in this year's National...