GotMead Live Radio Show http://gotmead.com/blog Weekly podcast discussing mead, mead making, meaderies and mead info from around the world Wed, 27 Feb 2019 04:06:18 +0000 en-US hourly 1 https://wordpress.org/?v=5.0.4 GotMead Live features interviews with mead world influencers and lots of discussion about making mead, drinking mead, finding mead and just mead! GotMead.com yes GotMead.com gotmead@gotmead.com gotmead@gotmead.com (GotMead.com) GotMead.com The GotMead Radio Show - all about mead GotMead Live Radio Show http://gotmead.com/blog/wp-content/uploads/2016/03/showlogo.jpg http://gotmead.com/blog TV-MA North Carolina Weekly 2-26-19 Mike Manning – Session Meads, Post Fermentation Flavoring http://gotmead.com/blog/gotmead-live/2-26-19-mike-manning-session-meads-post-fermentation-flavoring/ Tue, 26 Feb 2019 21:17:53 +0000 http://gotmead.com/blog/?p=5617 2-26-19 Tonight we are getting together with Mike Manning, co-owner of The Colony Meadery in Allentown, PA. Mike is speaking at the AMMA MeadCon in two sessions, Session Meads, and Post Fermentation Mead Flavoring. Mike has been brewing since 2001, and did his first mead in 2009, on Mead Day. He's gone on to win a bunch of medals, and won BOS in Valhalla, resulting in a collaboration mead with Moonlight Meadery that is still a core mead with them. When Mike did the collab, he was hooked, and eventually co-founded The Colony Meadery with Greg Heller-LaBelle. The Colony is making some pretty awesome meads. Mike is a huge proponent of balance in meads, getting the a combination of flavors, acids and tannins using both during and post fermentation techniques to ensure his meads are 'just right'. And he's got the experience and medals to back it up. We'll be talking about what to expect at his talks in two weeks, as well as deliving into his ideas on mead balance and what works and what doesn't. Click the chat link to join us  in the live conversation during the show. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events March 2 - Wild Blossom Meadery and Winery - Mardi Gras Silent Day Party March 3 - Heidrun Meadery - Crabfest March 12-14 - American Mead Makers Association MeadCon and Trade Show March 14-16 - Mazer Cup International Mead Competition and Mead Mixer Mead Tasting March 23 - Schramm's Mead - Chrissie Brunch, in honor of Jean Schramm's mother (ticketed event) March 30 - Starrlight Mead - Intermediate Mead Making Class March 30 - Brooklyn Women Homebrew Competition March 30 - Southern California Mead Alliance - Off Flavors Sensory Training April 5-6 - The Colony Meadery - Spring Wine Festival at Bear Creek April 6 - Meridian Hive Meadery - Run for Mead June 1 - Warped Pours II - Pour Harder - Metro South Homebrew League Homebrew Festival July 27 - Orcas Island Cider and Mead Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 2-26-19 Tonight we are getting together with Mike Manning, co-owner of The Colony Meadery in Allentown, PA. Mike is speaking at the AMMA MeadCon in two sessions, Session Meads, and Post Fermentation Mead Flavoring. - Mike has been brewing since 2001, 2-26-19 Tonight we are getting together with Mike Manning, co-owner of The Colony Meadery in Allentown, PA. Mike is speaking at the AMMA MeadCon in two sessions, Session Meads, and Post Fermentation Mead Flavoring.<br /> <br /> Mike has been brewing since 2001, and did his first mead in 2009, on Mead Day. He's gone on to win a bunch of medals, and won BOS in Valhalla, resulting in a collaboration mead with Moonlight Meadery that is still a core mead with them.<br /> <br /> When Mike did the collab, he was hooked, and eventually co-founded The Colony Meadery with Greg Heller-LaBelle. The Colony is making some pretty awesome meads.<br /> <br /> Mike is a huge proponent of balance in meads, getting the a combination of flavors, acids and tannins using both during and post fermentation techniques to ensure his meads are 'just right'. And he's got the experience and medals to back it up.<br /> <br /> We'll be talking about what to expect at his talks in two weeks, as well as deliving into his ideas on mead balance and what works and what doesn't.<br /> <br /> Click the chat link to join us  in the live conversation during the show.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!<br /> <br /> 9PM EDT/6PM PDT<br /> <br /> Join us on live chat during the show<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> March 2 - Wild Blossom Meadery and Winery - Mardi Gras Silent Day Party<br /> March 3 - Heidrun Meadery - Crabfest<br /> March 12-14 - American Mead Makers Association MeadCon and Trade Show<br /> March 14-16 - Mazer Cup International Mead Competition and Mead Mixer Mead Tasting<br /> March 23 - Schramm's Mead - Chrissie Brunch, in honor of Jean Schramm's mother (ticketed event)<br /> March 30 - Starrlight Mead - Intermediate Mead Making Class<br /> March 30 - Brooklyn Women Homebrew Competition<br /> March 30 - Southern California Mead Alliance - Off Flavors Sensory Training<br /> April 5-6 - The Colony Meadery - Spring Wine Festival at Bear Creek<br /> April 6 - Meridian Hive Meadery - Run for Mead<br /> June 1 - Warped Pours II - Pour Harder - Metro South Homebrew League Homebrew Festival<br /> July 27 - Orcas Island Cider and Mead Festival<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:04:51 2-18-19 Sergio Moutela – Making Beer Style Meads, TOSNA and Mead Made Right http://gotmead.com/blog/gotmead-live/2-18-19-sergio-moutela-making-beer-style-meads-tosna-and-mead-made-right/ Tue, 19 Feb 2019 21:09:01 +0000 http://gotmead.com/blog/?p=5614 2-18-19 We're back to featuring MeadCon speakers. Tonight is Sergio Moutela, owner of Melovino Meadery in New Jersey. Sergio is an accomplished meadmaker, and will be speaking at the MeadCon on Making Beer Styled Meads. Sergio has been pushing the boundaries of many mead styles, one of my favorites is Peachy Palmer, a lemon-tea session mead that is so refreshing and tasty, you'll find yourself drinking too much of it! Sergio is also the creator of the MeadMadeRight website and the TOSNA fermentation technique, as well as a calculator and now the MeadMadeRight podcast. And Sergio is president of the American Mead Makers Association. As president he's been very busy working to expand AMMA support to the mead world, for both home and professional meadmakers. We'll find out more about Sergio's talk at the MeadCon, dig into TOSNA and what he's doing with the yeast feeding protocol, and look at what's he's working on to further refine yeast management. Click the chat link to join us  in the live conversation during the show. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events February 22 - Threadbare Cider and Mead - Northside Mardi Gras Kickoff Happy Hour February 23 - Valhalla Meadery - Mead-Ieval Fund Raiser February 23 - Vino Salida - Music with Joan Lobeck February 23 - Honey Pot Meadery - Hops and Hounds Charity Event February 24 - Enlightenment Wines - Brutall!! Wine Tasting March 2 - Wild Blossom Meadery and Winery - Mardi Gras Silent Day Party March 3 - Heidrun Meadery - Crabfest March 12-14 - American Mead Makers Association MeadCon and Trade Show March 14-16 - Mazer Cup International Mead Competition and Mead Mixer Mead Tasting March 30 - Starrlight Mead - Intermediate Mead Making Class March 30 - Southern California Mead Alliance - Off Flavors Sensory Training April 5-6 - The Colony Meadery - Spring Wine Festival at Bear Creek April 6 - Meridian Hive Meadery - Run for Mead June 1 - Warped Pours II - Pour Harder - Metro South Homebrew League Homebrew Festival July 27 - Orcas Island Cider and Mead Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 2-18-19 We're back to featuring MeadCon speakers. Tonight is Sergio Moutela, owner of Melovino Meadery in New Jersey. Sergio is an accomplished meadmaker, and will be speaking at the MeadCon on Making Beer Styled Meads. - 2-18-19 We're back to featuring MeadCon speakers. Tonight is Sergio Moutela, owner of Melovino Meadery in New Jersey. Sergio is an accomplished meadmaker, and will be speaking at the MeadCon on Making Beer Styled Meads.<br /> <br /> Sergio has been pushing the boundaries of many mead styles, one of my favorites is Peachy Palmer, a lemon-tea session mead that is so refreshing and tasty, you'll find yourself drinking too much of it!<br /> <br /> Sergio is also the creator of the MeadMadeRight website and the TOSNA fermentation technique, as well as a calculator and now the MeadMadeRight podcast.<br /> <br /> And Sergio is president of the American Mead Makers Association. As president he's been very busy working to expand AMMA support to the mead world, for both home and professional meadmakers.<br /> <br /> We'll find out more about Sergio's talk at the MeadCon, dig into TOSNA and what he's doing with the yeast feeding protocol, and look at what's he's working on to further refine yeast management.<br /> <br /> Click the chat link to join us  in the live conversation during the show.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!<br /> <br /> 9PM EDT/6PM PDT<br /> <br /> Join us on live chat during the show<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> February 22 - Threadbare Cider and Mead - Northside Mardi Gras Kickoff Happy Hour<br /> February 23 - Valhalla Meadery - Mead-Ieval Fund Raiser<br /> February 23 - Vino Salida - Music with Joan Lobeck<br /> February 23 - Honey Pot Meadery - Hops and Hounds Charity Event<br /> February 24 - Enlightenment Wines - Brutall!! Wine Tasting<br /> March 2 - Wild Blossom Meadery and Winery - Mardi Gras Silent Day Party<br /> March 3 - Heidrun Meadery - Crabfest<br /> March 12-14 - American Mead Makers Association MeadCon and Trade Show<br /> March 14-16 - Mazer Cup International Mead Competition and Mead Mixer Mead Tasting<br /> March 30 - Starrlight Mead - Intermediate Mead Making Class<br /> March 30 - Southern California Mead Alliance - Off Flavors Sensory Training<br /> April 5-6 - The Colony Meadery - Spring Wine Festival at Bear Creek<br /> April 6 - Meridian Hive Meadery - Run for Mead<br /> June 1 - Warped Pours II - Pour Harder - Metro South Homebrew League Homebrew Festival<br /> July 27 - Orcas Island Cider and Mead Festival<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:31:13 2-12-2019 Dan McFeeley on the History of Mead and Mead Legends http://gotmead.com/blog/gotmead-live/2-12-2019-dan-mcfeeley-on-the-history-of-mead-and-mead-legends/ Tue, 12 Feb 2019 19:58:40 +0000 http://gotmead.com/blog/?p=5597 2-12-2019 Tonight at 9PM EST, we're talking with long-time mead history buff Dan McFeeley. Dan has been on the Gotmead forums for almost as long as Gotmead has *had* a forum. He was a regular poster in the Mead Lovers Digest email list before Gotmead even existed, and you can find his posts in the MLD archives on Gotmead. He hasn't been super active lately, life and parenting has kept him busy, but his interest in history, and mead history, is still keen. Dan has written several articles (linked below) on mead and mead history over the years. Back when he was actively making mead, he won a number of medals (and there weren't all that many comps then!) in the Indy International, the International Mead Festival (the predecessor to the Mazer Cup) and the AHA Midwest Regional. Dan is going to talk with us about mead in history and legend. One of the discussions we're planning on is an examination of the 'honeymoon' legend, often talked about. We'll delve into mead in Africa and Europe, examine some of the sources used by Morse. We'll delve into indigenous culture, bees and beekeeping, and explore the cultural attachments of honey and mead. Click the chat link to join us  in the live conversation during the show. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Articles by Dan: Honey in History. Dan McFeeley, Bee Culture: February 2002 Volume 130 Number 2. The Taste of Mead: Acidic Properties and Flavor. Dan McFeeley, Zymurgy: September/October 2006 Volume 29 Number 5. Those Olde English Meads. Dan McFeeley, Repast: Quarterly Publication of the Culinary Historians of Ann Arbor Fall 2010 Volume XXVI Number 4. Roger Morse in Review: Contributions to Mead and Meadmaking, Dan McFeeley Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002 Books: The Sacred Bee in Ancient Times and Folklore, Hilda Ransome A Sip Through Time, A Collection of Old Brewing Recipes, Cindy Renfrow Ancient Brews: Rediscovered and Re-created, Dr. Patrick McGovern Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverage, Dr. Patrick McGovern Sacred and Herbal Healing Beers, Keith Pepperell Ale, Beer and Brewsters in England: Women's Work in a Changing World, Judith Bennett Lady with a Mead Cup: Ritual, prophecy and lordship in the European warband from La Tene to the Viking Age, Michael J. Enright Wassail: In Mazer of Mead, Robert Gayre Mead: The Libations, Legends, and Lore of History's Oldest Drink, Fred Minnick Making Mead (Honey Wine): History, Recipes, Methods and Equipment, Roger Morse The World History of Beekeeping and Honey Hunting, Eva Crane Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events February 14 - Wild Blossom Meadery - Make Your Love Wine for Valentines February 16 - Honnibrook Craft Mead - Grand Opening - Castle Rock, CO February 16 - Black's Fairy Meadery - Brazos Fest of the West February 16 - Rushford Meadery and Winery - Live Music by Skipper Jack February 23 - Valhalla Meadery - Mead-Ieval Fund Raiser March 2 - Wild Blossom Meadery and Winery - Mardi Gras Silent Day Party March 3 - Heidrun Meadery - Crabfest 2-12-2019 Tonight at 9PM EST, we're talking with long-time mead history buff Dan McFeeley. Dan has been on the Gotmead forums for almost as long as Gotmead has *had* a forum. He was a regular poster in the Mead Lovers Digest email list before Gotmead e... 2-12-2019 Tonight at 9PM EST, we're talking with long-time mead history buff Dan McFeeley. Dan has been on the Gotmead forums for almost as long as Gotmead has *had* a forum. He was a regular poster in the Mead Lovers Digest email list before Gotmead even existed, and you can find his posts in the MLD archives on Gotmead. He hasn't been super active lately, life and parenting has kept him busy, but his interest in history, and mead history, is still keen.<br /> <br /> Dan has written several articles (linked below) on mead and mead history over the years. Back when he was actively making mead, he won a number of medals (and there weren't all that many comps then!) in the Indy International, the International Mead Festival (the predecessor to the Mazer Cup) and the AHA Midwest Regional.<br /> <br /> Dan is going to talk with us about mead in history and legend. One of the discussions we're planning on is an examination of the 'honeymoon' legend, often talked about. We'll delve into mead in Africa and Europe, examine some of the sources used by Morse. We'll delve into indigenous culture, bees and beekeeping, and explore the cultural attachments of honey and mead.<br /> <br /> Click the chat link to join us  in the live conversation during the show.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!<br /> <br /> 9PM EDT/6PM PDT<br /> <br /> Join us on live chat during the show<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> <br /> <br /> Articles by Dan:<br /> <br /> Honey in History. Dan McFeeley, Bee Culture: February 2002 Volume 130 Number 2. <br /> The Taste of Mead: Acidic Properties and Flavor. Dan McFeeley, Zymurgy: September/October 2006 Volume 29 Number 5. <br /> Those Olde English Meads. Dan McFeeley, Repast: Quarterly Publication of the Culinary Historians of Ann Arbor Fall 2010 Volume XXVI Number 4. <br /> <br /> <br /> Roger Morse in Review: Contributions to Mead and Meadmaking, Dan McFeeley<br /> <br /> Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002<br /> <br /> <br /> Books:<br /> <br /> The Sacred Bee in Ancient Times and Folklore, Hilda Ransome<br /> A Sip Through Time, A Collection of Old Brewing Recipes, Cindy Renfrow<br /> Ancient Brews: Rediscovered and Re-created, Dr. Patrick McGovern<br /> Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverage, Dr. Patrick McGovern<br /> Sacred and Herbal Healing Beers, Keith Pepperell<br /> Ale, Beer and Brewsters in England: Women's Work in a Changing World, Judith Bennett<br /> Lady with a Mead Cup: Ritual, prophecy and lordship in the European warband from La Tene to the Viking Age, Michael J. Enright <br /> Wassail: In Mazer of Mead, Robert Gayre<br /> Mead: The Libations, Legends, and Lore of History's Oldest Drink, Fred Minnick<br /> Making Mead (Honey Wine): History, Recipes, Methods and Equipment, Roger Morse<br /> The World History of Beekeeping and Honey Hunting, Eva Crane<br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> Let There Be Melomels by Rob Ratliff<br /> <br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> GotMead.com yes 2:21:51 2-5-19 Michael Fairbrother – Mead Distribution and Making Braggots and Ciders http://gotmead.com/blog/gotmead-live/2-5-19-michael-fairbrother-mead-distribution-and-making-braggots-and-ciders/ Tue, 05 Feb 2019 21:29:58 +0000 http://gotmead.com/blog/?p=5590 2-5-19 Our guest tonight is Michael Fairbrother, owner of Moonlight Meadery in Londonderry, NH. Back in 1995, Michael tried a cyser (apple and honey mead) for the first time. Since that first sip Michael has developed a passion, and a single minded dedication to making international award winning meads. After being recognized as New England’s best mead maker for three consecutive years, Michael quit his full time day job in 2010 and progressed from moonlighting as a mead maker to full time production – he has not looked back. Michael will be speaking at the AMMA MeadCon on March 12-14 in Broomfield, CO on distributing commercial mead. Michael has been working with distributors since 2011, and has 8 years of finding, changing and working with distributors. Anyone who has dipped into distro knows that it can be a very frustrating experience. Michael will give us a taste of his talk for the AMMA. Then we'll drag him off to talk about some pretty awesome braggots he's made in the past during his home meadmaking days, and rumor has it, may be coming out in their lineup. We'll talk shop, methods, and flavors, and dig into the mead (of course). Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below). Click the chat link to join us  in the live conversation during the show. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Tupelo Honey for $375 for 5 gallons ScotLabs Sparkling Handbook 'Recent Advances in the Science of Champagne Bubbles', Gerard Liger-belair, Chemical Society Reviews, Volume 47, Number 11, November 2008, pages 2361-2580. BJCP - for information on mead styles and faults and flaws Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002 An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005 Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016) Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017 Advanced Nutrients in Meadmaking, Travis Blount-Elliot, May, 2018 Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events February 7 - Bos Meadery - Mead to Laugh, a Comedy Showcase February 7 - Haley's Honey Mead - Mead and Spirits- A Haunting Night February 9 - Honey Pot Meadery - Grand Opening February 14 - Wild Blossom Meadery - Make Your Love Wine for Valentines February 16 - Black's Fairy Meadery - Brazos Fest of the West February 16 - Rushford Meadery and Winery - Live Music by Skipper Jack February 23 - Valhalla Meadery - Mead-Ieval Fund Raiser March 2 - Wild Blossom Meadery and Winery - Mardi Gras Silent Day Party March 3 - Heidrun Meadery - Crabfest 2-5-19 Our guest tonight is Michael Fairbrother, owner of Moonlight Meadery in Londonderry, NH. Back in 1995, Michael tried a cyser (apple and honey mead) for the first time. Since that first sip Michael has developed a passion, 2-5-19 Our guest tonight is Michael Fairbrother, owner of Moonlight Meadery in Londonderry, NH. Back in 1995, Michael tried a cyser (apple and honey mead) for the first time. Since that first sip Michael has developed a passion, and a single minded dedication to making international award winning meads. After being recognized as New England’s best mead maker for three consecutive years, Michael quit his full time day job in 2010 and progressed from moonlighting as a mead maker to full time production – he has not looked back.<br /> <br /> Michael will be speaking at the AMMA MeadCon on March 12-14 in Broomfield, CO on distributing commercial mead. Michael has been working with distributors since 2011, and has 8 years of finding, changing and working with distributors. Anyone who has dipped into distro knows that it can be a very frustrating experience. Michael will give us a taste of his talk for the AMMA.<br /> <br /> Then we'll drag him off to talk about some pretty awesome braggots he's made in the past during his home meadmaking days, and rumor has it, may be coming out in their lineup. We'll talk shop, methods, and flavors, and dig into the mead (of course).<br /> <br /> Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below).<br /> <br /> Click the chat link to join us  in the live conversation during the show.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!<br /> <br /> 9PM EDT/6PM PDT<br /> <br /> Join us on live chat during the show<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Tupelo Honey for $375 for 5 gallons<br /> ScotLabs Sparkling Handbook<br /> 'Recent Advances in the Science of Champagne Bubbles', Gerard Liger-belair, Chemical Society Reviews, Volume 47, Number 11, November 2008, pages 2361-2580.<br /> BJCP - for information on mead styles and faults and flaws<br /> Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002<br /> An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition<br /> Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005<br /> Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016)<br /> Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017<br /> Advanced Nutrients in Meadmaking, Travis Blount-Elliot, May, 2018<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> February 7 - Bos Meadery - Mead to Laugh, a Comedy Showcase<br /> February 7 - Haley's Honey Mead - Mead and Spirits- A Haunting Night<br /> February 9 - Honey Pot Meadery - Grand Opening<br /> February 14 - Wild Blossom Meadery - Make Your Love Wine for Valentines<br /> GotMead.com yes 2:04:18 1-29-19 Steve Patik – The Great Yeast Test Experiment – Making mead http://gotmead.com/blog/gotmead-live/1-29-19-steve-patik-the-great-yeast-test-experiment-making-mead/ Tue, 29 Jan 2019 22:00:02 +0000 http://gotmead.com/blog/?p=5580 1-29-19 Tonight we're bringing in another speaker for the AMMA Meadcon.Steve Patik lives in Colorado with his wife and two daughters. He found a passion for Mead over a Thanksgiving table in 2012 and year later decided to try his hand at making this amazing beverage. For over 5 years, Steve has been making mead and doing so in some unconventional, yet successful, ways. Steve rarely has a mead that is older than six months and he has won awards for mead that was only 6 weeks old. As a successful amateur Mead maker, Steve consistently shows his talent at competitions locally and nationally by taking a place or even a Best of Show once in a while. The meads Steve enjoys making the most are traditionals and braggots. So, what is his secret? Steve believes in the marriage of best practices, modern techniques and top shelf ingredients. Steve is teaming up with our own Ryan Carlson to speak at the Meadcon. The Yeast Test Comparison seminar is a presentation of the results of the same mead recipe, split into 15 batches and fermented with 15 different yeast strains. This will illustrate the variations that yeast can bring to your mead. The mead will be made with Star Thistle honey, and dosed with the appropriate amounts of nutrients to ensure healthy yeast growth. This seminar will feature tasting of the 15 meads, and the top 10 mead variations will be tallied. Steve is coming on tonight to talk a little with Ryan about what they are doing, and we're going to talk mead shop about methods and making. Give us a call, or join us in chat to join the conversation! Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below). Click the chat link to join us  in the live conversation during the show. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Tupelo Honey for $375 for 5 gallons ScotLabs Sparkling Handbook 'Recent Advances in the Science of Champagne Bubbles', Gerard Liger-belair, Chemical Society Reviews, Volume 47, Number 11, November 2008, pages 2361-2580. BJCP - for information on mead styles and faults and flaws Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002 An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005 Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016) Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017 Advanced Nutrients in Meadmaking, Travis Blount-Elliot, May, 2018 Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 31 - Bos Meadery - Tent Show Troubadors February 2 - Blom Meadery - Euchre Tournament February 7 - Bos Meadery - Mead to Laugh, a Comedy Showcase 1-29-19 Tonight we're bringing in another speaker for the AMMA Meadcon.Steve Patik lives in Colorado with his wife and two daughters. He found a passion for Mead over a Thanksgiving table in 2012 and year later decided to try his hand at making this am... 1-29-19 Tonight we're bringing in another speaker for the AMMA Meadcon.Steve Patik lives in Colorado with his wife and two daughters. He found a passion for Mead over a Thanksgiving table in 2012 and year later decided to try his hand at making this amazing beverage. For over 5 years, Steve has been making mead and doing so in some unconventional, yet successful, ways. Steve rarely has a mead that is older than six months and he has won awards for mead that was only 6 weeks old. As a successful amateur Mead maker, Steve consistently shows his talent at competitions locally and nationally by taking a place or even a Best of Show once in a while. The meads Steve enjoys making the most are traditionals and braggots.<br /> <br /> So, what is his secret? Steve believes in the marriage of best practices, modern techniques and top shelf ingredients.<br /> <br /> Steve is teaming up with our own Ryan Carlson to speak at the Meadcon. The Yeast Test Comparison seminar is a presentation of the results of the same mead recipe, split into 15 batches and fermented with 15 different yeast strains. This will illustrate the variations that yeast can bring to your mead. The mead will be made with Star Thistle honey, and dosed with the appropriate amounts of nutrients to ensure healthy yeast growth. This seminar will feature tasting of the 15 meads, and the top 10 mead variations will be tallied.<br /> <br /> Steve is coming on tonight to talk a little with Ryan about what they are doing, and we're going to talk mead shop about methods and making. Give us a call, or join us in chat to join the conversation!<br /> <br /> Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below).<br /> <br /> Click the chat link to join us  in the live conversation during the show.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!<br /> 9PM EDT/6PM PDT<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Tupelo Honey for $375 for 5 gallons<br /> ScotLabs Sparkling Handbook<br /> 'Recent Advances in the Science of Champagne Bubbles', Gerard Liger-belair, Chemical Society Reviews, Volume 47, Number 11, November 2008, pages 2361-2580.<br /> BJCP - for information on mead styles and faults and flaws<br /> Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002<br /> An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition<br /> Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005<br /> Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016)<br /> Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017<br /> Advanced Nutrients in Meadmaking, Travis Blount-Elliot, May, 2018<br /> Let There Be Melomels by Rob Ratliff<br /> GotMead.com yes 2:22:11 1-22-19 Tom Repas – Acids in Mead, Mead Flaws and Faults, and Carbonation http://gotmead.com/blog/gotmead-live/1-22-19-tom-repas-acids-in-mead-mead-flaws-and-faults-and-carbonation/ Tue, 22 Jan 2019 21:11:41 +0000 http://gotmead.com/blog/?p=5570 1-22-19 We're off and running this year with featuring people who will be speaking at the AMMA Meadcon March 12-14. Tonight we're talking with Tom Repas (we had a schedule change, and Steve Patik will be on next week). Tom is a master beekeeper who speaks all over the country, AMMA Meadmaker of the Year 2018, winner of many medals, including two Mazer Cup Best of Show awards (2015 and 2017) and 14 cups, farmer, doctor, and all around great guy. Tom spoke at the 2018 AMMA Mead Conference as well. He's a prominent poster in Modern Mead Makers and GotMead on Facebook, and has written more than a few articles on beekeeping and meadmaking. We're going to talk a little about his upcoming Meadcon seminars on Acids in Mead, and Mead Flaws and Faults, so we'll get into that a little (can't do it all, you can head to the Meadcon and hear him in detail! We'll also be talking some about carbonation of mead, a popular topic with meadmakers. Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below). Click the chat link to join us  in the live conversation during the show. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes ScotLabs Sparkling Handbook 'Recent Advances in the Science of Champagne Bubbles', Gerard Liger-belair, Chemical Society Reviews, Volume 47, Number 11, November 2008, pages 2361-2580. BJCP - for information on mead styles and faults and flaws Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002 An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005 Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016) Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017 Advanced Nutrients in Meadmaking, Travis Blount-Elliot, May, 2018 Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 23 - Starrlight Meadery - Bridal Open House January 25-26 UC Davis Honey and Pollination Institute - Meadmaking 101 January 26 - Hermit Woods Deli and Winery - Wine and Cheese Pairing February 7 - Bos Meadery - Mead to Laugh, a Comedy Showcase February 16 - Black's Fairy Meadery - Brazos Fest of the West Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 1-22-19 We're off and running this year with featuring people who will be speaking at the AMMA Meadcon March 12-14. Tonight we're talking with Tom Repas (we had a schedule change, and Steve Patik will be on next week). 1-22-19 We're off and running this year with featuring people who will be speaking at the AMMA Meadcon March 12-14. Tonight we're talking with Tom Repas (we had a schedule change, and Steve Patik will be on next week). Tom is a master beekeeper who speaks all over the country, AMMA Meadmaker of the Year 2018, winner of many medals, including two Mazer Cup Best of Show awards (2015 and 2017) and 14 cups, farmer, doctor, and all around great guy.<br /> <br /> Tom spoke at the 2018 AMMA Mead Conference as well. He's a prominent poster in Modern Mead Makers and GotMead on Facebook, and has written more than a few articles on beekeeping and meadmaking.<br /> <br /> We're going to talk a little about his upcoming Meadcon seminars on Acids in Mead, and Mead Flaws and Faults, so we'll get into that a little (can't do it all, you can head to the Meadcon and hear him in detail! We'll also be talking some about carbonation of mead, a popular topic with meadmakers.<br /> <br /> Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below).<br /> <br /> Click the chat link to join us  in the live conversation during the show.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> <br /> If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!<br /> <br /> 9PM EDT/6PM PDT<br /> <br /> Join us on live chat during the show<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> ScotLabs Sparkling Handbook<br /> 'Recent Advances in the Science of Champagne Bubbles', Gerard Liger-belair, Chemical Society Reviews, Volume 47, Number 11, November 2008, pages 2361-2580.<br /> BJCP - for information on mead styles and faults and flaws<br /> Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002<br /> An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition<br /> Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005<br /> Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016)<br /> Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017<br /> Advanced Nutrients in Meadmaking, Travis Blount-Elliot, May, 2018<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> January 23 - Starrlight Meadery - Bridal Open House<br /> January 25-26 UC Davis Honey and Pollination Institute - Meadmaking 101<br /> January 26 - Hermit Woods Deli and Winery - Wine and Cheese Pairing<br /> February 7 - Bos Meadery - Mead to Laugh, a Comedy Showcase<br /> February 16 - Black's Fairy Meadery - Brazos Fest of the West<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 1:47:15 1-15-18 Mead Myths Busted – Part 2 with Ryan Carlson http://gotmead.com/blog/gotmead-live/1-15-18-mead-myths-busted-part-2-with-ryan-carlson/ Tue, 15 Jan 2019 22:20:22 +0000 http://gotmead.com/blog/?p=5566 1-15-19 Part 2 of Mead Myths, because we had so many that came up from our listeners last week! Ryan, Vicky and AJ will be talking about the myths that have arisen on techniques in meadmaking, they pervade a lot of the internet and are passed around by people not aware that they are myths. Yes, mead is old as people, and yes, it has a long history (we're having a show on mead history next month), but we also have science, and as science has advanced, we've discovered or proven many things about fermentation, and specifically about making mead that lend a great deal of help to making better mead, and in allowing us to repeat our efforts. So we'll be tackling the myths, some much beloved, and showing the science that gives us reliable, repeatable methods we can use to make better mead. What are some of the myths you've discovered in your quest to make better mead? Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below). Click the chat link to join us  in the live conversation during the show. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002 An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005 Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016) Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017 Advanced Nutrients in Meadmaking, Travis Blount-Elliot, May, 2018 Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 16 - Starrlight Meadery - Mead Class and Tasting January 17 - Haley's Honey Meadery - Drag Queen Wine Bottle Paint Night January 19 - Meadery Bus Tour in Royal Oak, MI January 20 - Lost Cause Meadery - Death to Resolutions Dinner and Mead Pairing January 23 - Starrlight Meadery - Bridal Open House January 25-26 UC Davis Honey and Pollination Institute - Meadmaking 101 January 26 - Hermit Woods Deli and Winery - Wine and Cheese Pairing February 16 - Black's Fairy Meadery - Brazos Fest of the West Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 1-15-19 Part 2 of Mead Myths, because we had so many that came up from our listeners last week! Ryan, Vicky and AJ will be talking about the myths that have arisen on techniques in meadmaking, they pervade a lot of the internet and are passed around by... 1-15-19 Part 2 of Mead Myths, because we had so many that came up from our listeners last week! Ryan, Vicky and AJ will be talking about the myths that have arisen on techniques in meadmaking, they pervade a lot of the internet and are passed around by people not aware that they are myths.<br /> <br /> Yes, mead is old as people, and yes, it has a long history (we're having a show on mead history next month), but we also have science, and as science has advanced, we've discovered or proven many things about fermentation, and specifically about making mead that lend a great deal of help to making better mead, and in allowing us to repeat our efforts.<br /> <br /> So we'll be tackling the myths, some much beloved, and showing the science that gives us reliable, repeatable methods we can use to make better mead.<br /> <br /> What are some of the myths you've discovered in your quest to make better mead?<br /> <br /> Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below).<br /> <br /> Click the chat link to join us  in the live conversation during the show.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!<br /> <br /> 9PM EDT/6PM PDT<br /> <br /> Join us on live chat during the show<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002<br /> An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition<br /> Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005<br /> Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016)<br /> Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017<br /> Advanced Nutrients in Meadmaking, Travis Blount-Elliot, May, 2018<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> January 16 - Starrlight Meadery - Mead Class and Tasting<br /> January 17 - Haley's Honey Meadery - Drag Queen Wine Bottle Paint Night<br /> January 19 - Meadery Bus Tour in Royal Oak, MI<br /> January 20 - Lost Cause Meadery - Death to Resolutions Dinner and Mead Pairing<br /> January 23 - Starrlight Meadery - Bridal Open House<br /> January 25-26 UC Davis Honey and Pollination Institute - Meadmaking 101<br /> January 26 - Hermit Woods Deli and Winery - Wine and Cheese Pairing<br /> February 16 - Black's Fairy Meadery - Brazos Fest of the West<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:07:21 1-8-19 Ryan on Meadmaking: Myth vs. Science in making good mead http://gotmead.com/blog/gotmead-live/1-8-19-meadmaking-myth-vs-science-in-making-good-mead/ Tue, 08 Jan 2019 19:23:04 +0000 http://gotmead.com/blog/?p=5535 1-8-19 We're back after our December time off to enjoy family and the holidays. And diving right in! Ryan is going to kick off the new year with some conversation on meadmaking, and some of the myths that seem to pervade a lot of the internet and are passed around by people not aware that they are myths. Yes, mead is old as people, and yes, it has a long history (we're having a show on mead history next month), but we also have science, and as science has advanced, we've discovered or proven many things about fermentation, and specifically about making mead that lend a great deal of help to making better mead, and in allowing us to repeat our efforts. So we'll be tackling the myths, some much beloved, and showing the science that gives us reliable, repeatable methods we can use to make better mead. Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below). Click the chat link to join us  in the live conversation during the show. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002 An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005 Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016) Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017 Advanced Nutrients in Meadmaking, Travis Blount-Elliot, May, 2018 Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 9 - Bos Meadery - music by Squirrel Gravy January 12 - Woodstone Creek Winery and Distillery - Wine, Mead and Spirits Tasting January 13 - Blom Meadery - Weekly Yoga at the meadery January 16 - Starrlight Meadery - Mead Class and Tasting January 19 - Meadery Bus Tour in Royal Oak, MI January 20 - Lost Cause Meadery - Death to Resolutions Dinner and Mead Pairing January 25-26 UC Davis Honey and Pollination Institute - Meadmaking 101 Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 1-8-19 We're back after our December time off to enjoy family and the holidays. And diving right in! Ryan is going to kick off the new year with some conversation on meadmaking, and some of the myths that seem to pervade a lot of the internet and are p... 1-8-19 We're back after our December time off to enjoy family and the holidays. And diving right in! Ryan is going to kick off the new year with some conversation on meadmaking, and some of the myths that seem to pervade a lot of the internet and are passed around by people not aware that they are myths.<br /> <br /> Yes, mead is old as people, and yes, it has a long history (we're having a show on mead history next month), but we also have science, and as science has advanced, we've discovered or proven many things about fermentation, and specifically about making mead that lend a great deal of help to making better mead, and in allowing us to repeat our efforts.<br /> <br /> So we'll be tackling the myths, some much beloved, and showing the science that gives us reliable, repeatable methods we can use to make better mead.<br /> <br /> Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below).<br /> <br /> Click the chat link to join us  in the live conversation during the show.<br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!<br /> <br /> 9PM EDT/6PM PDT<br /> <br /> Join us on live chat during the show<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002<br /> An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition<br /> Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005<br /> Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016)<br /> Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017<br /> Advanced Nutrients in Meadmaking, Travis Blount-Elliot, May, 2018<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> January 9 - Bos Meadery - music by Squirrel Gravy<br /> January 12 - Woodstone Creek Winery and Distillery - Wine, Mead and Spirits Tasting<br /> January 13 - Blom Meadery - Weekly Yoga at the meadery<br /> January 16 - Starrlight Meadery - Mead Class and Tasting<br /> January 19 - Meadery Bus Tour in Royal Oak, MI<br /> January 20 - Lost Cause Meadery - Death to Resolutions Dinner and Mead Pairing<br /> January 25-26 UC Davis Honey and Pollination Institute - Meadmaking 101<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:08:35 11-27-18 Kenneth Jenkinson – Savannah Bee http://gotmead.com/blog/gotmead-live/11-27-18-kenneth-jenkinson-savannah-bee/ Tue, 27 Nov 2018 22:00:14 +0000 http://gotmead.com/blog/?p=5481 11-27-18 Tonight we are talking with Kenneth Jenkinson, manager at Savannah Bee Company and fellow mead maker. Kenneth is heavily involved with the Savannah Brewers Club, works on the Domras Cup competition. He's an avid meadmaker, and is very passionate about mead and honey. Especially honey. Savannah Bee Company strives to live as bees live: symbiotically with nature and in a manner that contributes positively to the world around us. Savannah Bee Company grew out of Ted’s passion for bees, beekeeping and honey. They carry several honey varietals, including some rarer ones like desert wildflower, tupelo and sourwood. They have an in-house mead and carry several other meadery's products as well. And they have lots of beeswax goodies, beauty products and of course, a tasting bar for their mead and honeys. I went to their Broughton St. location last weekend, and it was pretty cool, in a neat old building with high ceilings and lots of wood. We tasted all the meads and honeys, and ended up picking up several of the meads. Click the chat link below to join us live. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Dec 1 - Schramm's Mead Holiday Gala Dec 1 - Honey Girl Meadery - Mead and Nut Butter pairings Dec 1 - Meridian Hive - Mead and cheese pairing Dec 8 - Starrlight Meadery - A Very Fairy Christmas Dec 8 - Threadbare Mead and Cider - Santa Visits the Meadery Dec 13 - The Colony Meadery - Mead and Cheese Pairing at Big Spoon Roasters Dec 14 - Brothers Drake Meadery - Zake Compston Big Band Dec 16 - SoLu Winery and Meadery - Kyle Feerick Trio Dec 15 - Blacksnake Meadery - Mead and Feed at Black Dog Salvage for Feeding America Southwest VA Dec 22 - Laughing Dragon Meadery - Yule Feast January 19 - Meadery Bus Tour in Royal Oak, MI Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 11-27-18 Tonight we are talking with Kenneth Jenkinson, manager at Savannah Bee Company and fellow mead maker. - Kenneth is heavily involved with the Savannah Brewers Club, works on the Domras Cup competition. He's an avid meadmaker, 11-27-18 Tonight we are talking with Kenneth Jenkinson, manager at Savannah Bee Company and fellow mead maker.<br /> <br /> Kenneth is heavily involved with the Savannah Brewers Club, works on the Domras Cup competition. He's an avid meadmaker, and is very passionate about mead and honey. Especially honey.<br /> <br /> Savannah Bee Company strives to live as bees live: symbiotically with nature and in a manner that contributes positively to the world around us.<br /> <br /> Savannah Bee Company grew out of Ted’s passion for bees, beekeeping and honey. They carry several honey varietals, including some rarer ones like desert wildflower, tupelo and sourwood. They have an in-house mead and carry several other meadery's products as well. And they have lots of beeswax goodies, beauty products and of course, a tasting bar for their mead and honeys.<br /> <br /> I went to their Broughton St. location last weekend, and it was pretty cool, in a neat old building with high ceilings and lots of wood. We tasted all the meads and honeys, and ended up picking up several of the meads.<br /> <br /> Click the chat link below to join us live.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!<br /> <br /> 9PM EDT/6PM PDT<br /> <br /> Join us on live chat during the show<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Finding yeasts<br /> <br /> Crush2Cellar (thanks Carvin!)<br /> MoreWine<br /> <br /> <br /> Sur lie and bâtonnage - Ben Rotter<br /> Guide to SO2 Management - MoreWine<br /> Backsweetening and Stabilization Spreadsheet<br /> Oak Infusion Spirals<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> Dec 1 - Schramm's Mead Holiday Gala<br /> Dec 1 - Honey Girl Meadery - Mead and Nut Butter pairings<br /> Dec 1 - Meridian Hive - Mead and cheese pairing<br /> Dec 8 - Starrlight Meadery - A Very Fairy Christmas<br /> Dec 8 - Threadbare Mead and Cider - Santa Visits the Meadery<br /> Dec 13 - The Colony Meadery - Mead and Cheese Pairing at Big Spoon Roasters<br /> Dec 14 - Brothers Drake Meadery - Zake Compston Big Band<br /> Dec 16 - SoLu Winery and Meadery - Kyle Feerick Trio<br /> Dec 15 - Blacksnake Meadery - Mead and Feed at Black Dog Salvage for Feeding America Southwest VA<br /> Dec 22 - Laughing Dragon Meadery - Yule Feast<br /> January 19 - Meadery Bus Tour in Royal Oak, MI<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:26:22 11-20-18 Ryan Carlson – Creating Flavor Profiles for Mead Recipes http://gotmead.com/blog/gotmead-live/11-20-18-ryan-carlson-creating-flavor-profiles-for-mead-recipes/ Tue, 20 Nov 2018 22:12:44 +0000 http://gotmead.com/blog/?p=5477 11-20-18 We're continuing our exploration of mead recipes and flavor profiles this week. We asked in the GotMead Group on Facebook and on the Gotmead Page for some flavor profiles that people would like to try to create. We're going to spend tonight working on them, and seeing what we can come up with to help with creating recipes for those flavor profiles. Get your Flavor Bibles out, and join us on the live chat as we explore creating particular flavor profiles in mead. Some of the flavor concoctions that they have submitted are: Matt Mead - Faygo Rock and Rye and chocolate peppermint Jerry Hunziger - Pumpkin pie Joe Abruzzo - negroni and aperal spritz Roger Wanner - s'mores (without using the cookie and gluten free) Dana Fikes - Arnold Palmer John Smith - melomel, but bring in cocoa, nuts, toffee/caramel Peter Nilsson - mead with complex port/sherry like character Tony North - chocolate orange, jasmine tea, pecan pie, mango/chiles Ann Sosbe - honey pecan Theresa Cooley Meyer - Moscow Mule Andrea Starr - Atholl Brose Jason Finger - s'mores bochet, and curious about mahlab Pierre Rodrigue - rosemary/tangerine, how best to treat orange and herbs Stephen Rigsby - cherry cheesecake, key lime pie Alexander Eckert - imperial russian stout Susan VonderBecke - mexican chocolate (cocoa and ancho chile) Corey Robinson - mojito Joshua Willis - wanting to make a Mexico inspired mead Janet Wiedemann - lemon meringue Darryl Beck - campfire flapjacks - biscuit, smoked malt, maple butter Jeremy Goehring - Peanut butter cup Jeff Wanat - fruit punch Aaron Paxson - cream soda Kristeva Dowling - Cosmo mead Alexis Daigneault -  Honeysuckle, citrus, peppermint, apple, blood orange, lavender (as separate flavors) Scott Seitz - oatmeal raisin cookie Click the chat link below to join us live, and ask questions for Pete! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Nov 21 - 810 MeadWorks - Han Solo Season Release with DJ/JT Dec 1 - Schramm's Mead Holiday Gala Dec 1 - Honey Girl Meadery - Mead and Nut Butter pairings Dec 1 - Meridian Hive - Mead and cheese pairing Dec 8 - Starrlight Meadery - A Very Fairy Christmas Dec 8 - Threadbare Mead and Cider - Santa Visits the Meadery Dec 13 - The Colony Meadery - Mead and Cheese Pairing at Big Spoon Roasters Dec 14 - Brothers Drake Meadery - Zake Compston Big Band Dec 16 - SoLu Winery and Meadery - Kyle Feerick Trio Dec 15 - Blacksnake Meadery - Mead and Feed at Black Dog Salvage for Feeding America Southwest VA Dec 22 - Laughing Dragon Meadery - Yule Feast January 19 - Meadery Bus Tour in Royal Oak, MI Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 11-20-18 We're continuing our exploration of mead recipes and flavor profiles this week. We asked in the GotMead Group on Facebook and on the Gotmead Page for some flavor profiles that people would like to try to create. 11-20-18 We're continuing our exploration of mead recipes and flavor profiles this week. We asked in the GotMead Group on Facebook and on the Gotmead Page for some flavor profiles that people would like to try to create. We're going to spend tonight working on them, and seeing what we can come up with to help with creating recipes for those flavor profiles.<br /> <br /> Get your Flavor Bibles out, and join us on the live chat as we explore creating particular flavor profiles in mead.<br /> <br /> Some of the flavor concoctions that they have submitted are:<br /> <br /> Matt Mead - Faygo Rock and Rye and chocolate peppermint<br /> Jerry Hunziger - Pumpkin pie<br /> Joe Abruzzo - negroni and aperal spritz<br /> Roger Wanner - s'mores (without using the cookie and gluten free)<br /> Dana Fikes - Arnold Palmer<br /> John Smith - melomel, but bring in cocoa, nuts, toffee/caramel<br /> Peter Nilsson - mead with complex port/sherry like character<br /> Tony North - chocolate orange, jasmine tea, pecan pie, mango/chiles<br /> Ann Sosbe - honey pecan<br /> Theresa Cooley Meyer - Moscow Mule<br /> Andrea Starr - Atholl Brose<br /> Jason Finger - s'mores bochet, and curious about mahlab<br /> Pierre Rodrigue - rosemary/tangerine, how best to treat orange and herbs<br /> Stephen Rigsby - cherry cheesecake, key lime pie<br /> Alexander Eckert - imperial russian stout<br /> Susan VonderBecke - mexican chocolate (cocoa and ancho chile)<br /> Corey Robinson - mojito<br /> Joshua Willis - wanting to make a Mexico inspired mead<br /> Janet Wiedemann - lemon meringue<br /> Darryl Beck - campfire flapjacks - biscuit, smoked malt, maple butter<br /> Jeremy Goehring - Peanut butter cup<br /> Jeff Wanat - fruit punch<br /> Aaron Paxson - cream soda<br /> Kristeva Dowling - Cosmo mead<br /> Alexis Daigneault -  Honeysuckle, citrus, peppermint, apple, blood orange, lavender (as separate flavors)<br /> <br /> Scott Seitz - oatmeal raisin cookie<br /> <br /> Click the chat link below to join us live, and ask questions for Pete!<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!<br /> <br /> 9PM EDT/6PM PDT<br /> <br /> Join us on live chat during the show<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Finding yeasts<br /> <br /> Crush2Cellar (thanks Carvin!)<br /> MoreWine<br /> <br /> <br /> Sur lie and bâtonnage - Ben Rotter<br /> Guide to SO2 Management - MoreWine<br /> Backsweetening and Stabilization Spreadsheet<br /> Oak Infusion Spirals<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> Nov 21 - 810 MeadWorks - Han Solo Season Release with DJ/JT<br /> Dec 1 - Schramm's Mead Holiday Gala<br /> Dec 1 - Honey Girl Meadery - Mead and Nut Butter pairings<br /> Dec 1 - Meridian Hive - Mead and cheese pairing<br /> Dec 8 - Starrlight Meadery - A Very Fairy Christmas<br /> Dec 8 - Threadbare Mead and Cider - Santa Visits the Meadery<br /> Dec 13 - The Colony Meadery - Mead and Cheese Pairing at Big Spoon Roasters<br /> Dec 14 - Brothers Drake Meadery - Zake Compston Big Band<br /> GotMead.com yes 2:15:09 11-13-18 Ryan Carlson – Creating Mead Recipes – Part 2 http://gotmead.com/blog/gotmead-live/11-13-18-ryan-carlson-creating-mead-recipes-part-2/ Tue, 13 Nov 2018 20:55:52 +0000 http://gotmead.com/blog/?p=5455 11-13-18 OK, so recipes are taking longer to do than we had in one show, lol. Last show we went down multiple rabbit holes of mead making ideas from questions from the chat gang, so we're back this week with Recipes, Part 2. We promise to stay on target this week. No, really! Making mead is as simple, or as complicated as you'd like it to be. And recipes are the same. Making mead is like cooking, only liquid. So the flavors you like, the flavors you want, that is your basis for creating the bomb mead recipe. But how to do that? What tools and processes can you use to make this easier? Are there some base ideas to start with, other than honey, water and yeast? All this and more tonight, when we talk recipes with Ryan. Come on and join us! Click the chat link below to join us live, and ask questions for Pete! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Nov 16 - Groenfell Meadery - Wreaking Havoc Comedy Night Nov 17 - Schramm's Mead - NICU Benefit Lunch Nov 17 - Bos Meadery - Progressive Dinner Nov 18 - Wild Blossom Meadery - Food and Mead Pairing Nov 21 - 810 MeadWorks - Han Solo Season Release with DJ/JT Dec 1 - Honey Girl Meadery - Mead and Nut Butter pairings Dec 13 - The Colony Meadery - Mead and Cheese Pairing at Big Spoon Roasters Dec 16 - SoLu Winery and Meadery - Kyle Feerick Trio January 19 - Meadery Bus Tour in Royal Oak, MI Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 11-13-18 OK, so recipes are taking longer to do than we had in one show, lol. Last show we went down multiple rabbit holes of mead making ideas from questions from the chat gang, so we're back this week with Recipes, Part 2. - 11-13-18 OK, so recipes are taking longer to do than we had in one show, lol. Last show we went down multiple rabbit holes of mead making ideas from questions from the chat gang, so we're back this week with Recipes, Part 2.<br /> <br /> We promise to stay on target this week. No, really!<br /> <br /> Making mead is as simple, or as complicated as you'd like it to be. And recipes are the same. Making mead is like cooking, only liquid. So the flavors you like, the flavors you want, that is your basis for creating the bomb mead recipe. But how to do that? What tools and processes can you use to make this easier? Are there some base ideas to start with, other than honey, water and yeast?<br /> <br /> All this and more tonight, when we talk recipes with Ryan. Come on and join us!<br /> <br /> Click the chat link below to join us live, and ask questions for Pete!<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!<br /> <br /> 9PM EDT/6PM PDT<br /> <br /> Join us on live chat during the show<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Finding yeasts<br /> <br /> Crush2Cellar (thanks Carvin!)<br /> MoreWine<br /> <br /> <br /> Sur lie and bâtonnage - Ben Rotter<br /> Guide to SO2 Management - MoreWine<br /> Backsweetening and Stabilization Spreadsheet<br /> Oak Infusion Spirals<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> Nov 16 - Groenfell Meadery - Wreaking Havoc Comedy Night<br /> Nov 17 - Schramm's Mead - NICU Benefit Lunch<br /> Nov 17 - Bos Meadery - Progressive Dinner<br /> Nov 18 - Wild Blossom Meadery - Food and Mead Pairing<br /> Nov 21 - 810 MeadWorks - Han Solo Season Release with DJ/JT<br /> Dec 1 - Honey Girl Meadery - Mead and Nut Butter pairings<br /> Dec 13 - The Colony Meadery - Mead and Cheese Pairing at Big Spoon Roasters<br /> Dec 16 - SoLu Winery and Meadery - Kyle Feerick Trio<br /> January 19 - Meadery Bus Tour in Royal Oak, MI<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:17:37 11-6-18 Pete Bakulic – All About Mead Competitions http://gotmead.com/blog/gotmead-live/11-6-18-pete-bakulic-all-about-mead-competitions/ Tue, 06 Nov 2018 20:19:25 +0000 http://gotmead.com/blog/?p=5445 11-6-18 We're tickled to have Pete Bakulic, President of the Mazer Cup International Mead Competition, on with us tonight.   Pete was one of the founders of the Mazer Cup International and has been actively involved with the growth and expansion of the competition ever since. Last year, the Mazer Cup International saw over 1100 meads judged. It is the largest mead competition in the world. Entries for the home side of the competition typically fill up several hours for home, and under 2 weeks for commercial, it's that popular. Pete has been making mead for over 30 years, and is also a trained winemaker, with education from U.C. Davis, and a family tradition of winemaking that goes back generations. I guess you could say he has some experience! Tonight Pete comes on with us to talk about competitions. What's going on with them, some of the background and behind the scenes efforts, and insight into what makes a competition tick. This is a must-listen if you run a comp, or are thinking about creating or entering one! Click the chat link below to join us live, and ask questions for Pete! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Nov 7 - Shuley's Cuisine and Events - Cider and Mead Pairing Dinner Nov 7 - Threadbare Cider and Mead - Ricotta Cheese Making Workshop Nov 10 - Haley's Honey Mead - Grand Opening Practice Run Nov 10-11 - Starrlight Meadery - Grand Opening Celebration - New Location!! Nov 17 - Schramm's Mead - NICU Benefit Lunch Nov 17 - Bos Meadery - Progressive Dinner Nov 18 - Wild Blossom Meadery - Food and Mead Pairing January 19 - Meadery Bus Tour in Royal Oak, MI Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 11-6-18 We're tickled to have Pete Bakulic, President of the Mazer Cup International Mead Competition, on with us tonight.   Pete was one of the founders of the Mazer Cup International and has been actively involved with the growth and expans... 11-6-18 We're tickled to have Pete Bakulic, President of the Mazer Cup International Mead Competition, on with us tonight.<br /> <br /> <br />  <br /> <br /> <br /> Pete was one of the founders of the Mazer Cup International and has been actively involved with the growth and expansion of the competition ever since. Last year, the Mazer Cup International saw over 1100 meads judged. It is the largest mead competition in the world. Entries for the home side of the competition typically fill up several hours for home, and under 2 weeks for commercial, it's that popular.<br /> <br /> Pete has been making mead for over 30 years, and is also a trained winemaker, with education from U.C. Davis, and a family tradition of winemaking that goes back generations. I guess you could say he has some experience!<br /> <br /> Tonight Pete comes on with us to talk about competitions. What's going on with them, some of the background and behind the scenes efforts, and insight into what makes a competition tick. This is a must-listen if you run a comp, or are thinking about creating or entering one!<br /> <br /> Click the chat link below to join us live, and ask questions for Pete!<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!<br /> 9PM EDT/6PM PDT<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Finding yeasts<br /> <br /> Crush2Cellar (thanks Carvin!)<br /> MoreWine<br /> <br /> <br /> Sur lie and bâtonnage - Ben Rotter<br /> Guide to SO2 Management - MoreWine<br /> Backsweetening and Stabilization Spreadsheet<br /> Oak Infusion Spirals<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> Nov 7 - Shuley's Cuisine and Events - Cider and Mead Pairing Dinner<br /> Nov 7 - Threadbare Cider and Mead - Ricotta Cheese Making Workshop<br /> Nov 10 - Haley's Honey Mead - Grand Opening Practice Run<br /> Nov 10-11 - Starrlight Meadery - Grand Opening Celebration - New Location!!<br /> Nov 17 - Schramm's Mead - NICU Benefit Lunch<br /> Nov 17 - Bos Meadery - Progressive Dinner<br /> Nov 18 - Wild Blossom Meadery - Food and Mead Pairing<br /> January 19 - Meadery Bus Tour in Royal Oak, MI<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:17:49 10-30-18 Ryan Carlson – Creating Your Custom Mead Recipe http://gotmead.com/blog/gotmead-live/10-30-18-ryan-carlson-creating-your-custom-mead-recipe/ Tue, 30 Oct 2018 20:05:49 +0000 http://gotmead.com/blog/?p=5443 10-30-18 Episode 123! Dang, they're piling up! We're back from a week off, because Vicky ran off to DisneyWorld last week (and found mead there!!). This week, Ryan is back again, and wants to talk about creating your own mead recipes. Probably the most asked question on the Gotmead Forums and the many mead social media groups is 'do you have a recipe for xxx'. Yeah, we do. But you'll never be able to make the same mead as us, because there are differences in regional honey, fruits, spices, etc. No two meads are exactly alike. But that's ok, Ryan is going to help you to figure out how to put together flavors you like or hear about, and create a mead recipe that will get you a solid mead, every time. This is a core meadmaking skill, creating your own recipes. Once you've got this down, the sky is the limit! Click the chat link below to join us live, and ask questions for Ryan and the team. See you online! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Nov 1 - St. Ambrose Cellars - Thirsty Thursday Open Mic Night Nov 1 - Bos Meadery - Mead to Laugh Nov 3 - Southwest Michigan Wine, Hops and Harvest Festival Nov 7 - Shuley's Cuisine and Events - Cider and Mead Pairing Dinner Nov 10-11 - Starrlight Meadery - Grand Opening Celebration - New Location!! Nov 17 - Bos Meadery - Progressive Dinner January 19 - Meadery Bus Tour in Royal Oak, MI Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 10-30-18 Episode 123! Dang, they're piling up! We're back from a week off, because Vicky ran off to DisneyWorld last week (and found mead there!!). - This week, Ryan is back again, and wants to talk about creating your own mead recipes. 10-30-18 Episode 123! Dang, they're piling up! We're back from a week off, because Vicky ran off to DisneyWorld last week (and found mead there!!).<br /> <br /> This week, Ryan is back again, and wants to talk about creating your own mead recipes. Probably the most asked question on the Gotmead Forums and the many mead social media groups is 'do you have a recipe for xxx'.<br /> <br /> Yeah, we do. But you'll never be able to make the same mead as us, because there are differences in regional honey, fruits, spices, etc. No two meads are exactly alike. But that's ok, Ryan is going to help you to figure out how to put together flavors you like or hear about, and create a mead recipe that will get you a solid mead, every time.<br /> <br /> This is a core meadmaking skill, creating your own recipes. Once you've got this down, the sky is the limit!<br /> <br /> Click the chat link below to join us live, and ask questions for Ryan and the team. See you online!<br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!<br /> 9PM EDT/6PM PDT<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Finding yeasts<br /> <br /> Crush2Cellar (thanks Carvin!)<br /> MoreWine<br /> <br /> <br /> Sur lie and bâtonnage - Ben Rotter<br /> Guide to SO2 Management - MoreWine<br /> Backsweetening and Stabilization Spreadsheet<br /> Oak Infusion Spirals<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> Nov 1 - St. Ambrose Cellars - Thirsty Thursday Open Mic Night<br /> Nov 1 - Bos Meadery - Mead to Laugh<br /> Nov 3 - Southwest Michigan Wine, Hops and Harvest Festival<br /> Nov 7 - Shuley's Cuisine and Events - Cider and Mead Pairing Dinner<br /> Nov 10-11 - Starrlight Meadery - Grand Opening Celebration - New Location!!<br /> Nov 17 - Bos Meadery - Progressive Dinner<br /> January 19 - Meadery Bus Tour in Royal Oak, MI<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:12:31 10-16-18 Michael Jordan – Making Medical Mead http://gotmead.com/blog/gotmead-live/michael-jordan-making-medical-mead/ Tue, 16 Oct 2018 20:46:12 +0000 http://gotmead.com/blog/?p=5432 10-16-28 Tonight we're off to cooler climes in Wyoming, and meeting with Michaell Jordan. Michael Jordan is a hobby mead maker looking to go commercial in the near future. He has been keeping honey bees now for over 20 years. Michael’s family has been making mead not only as a tasty beverage, but for medical usage. Michael blends herbs, and uses honey from all over the world for his medical meads.  Michael has now grown into Colorado’s culture of cannabis. Infusing marijuana into honeys, using cannabis concentrates for higher CBD and THC contents, and blending them with old time homeopathic remedies to make what he calls Medical Meads. A great drink that he is finding, as well as others, the use of Mead is for more than being the best drink at the party, but an old time way to getting well from DRINKING! He is here to talk about Medical Mead, Making meads from Candies, Cakes, and Soda Pops, and having bees for Mead. Click the chat link below to join us live, and ask questions for Ryan and the team. See you online! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Green Dragon Drink - the Chemistry of Nitrous Powered, Pot Infused Liquor Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Oct 17 - Bos Meadery - Meadery Jam Oct 18 - Wild Blossom Meadery - Yoga @ the Meadery Oct 27 - Texas Mead Assocation - Texas Mead Fest! Oct 27 - Brimming Horn Meadery - Fight Like a Viking Breast Cancer Benefit Nov 3 - Southwest Michigan Wine, Hops and Harvest Festival Nov 7 - Shuley's Cuisine and Events - Cider and Mead Pairing Dinner Nov 17 - Bos Meadery - Progressive Dinner Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 10-16-28 Tonight we're off to cooler climes in Wyoming, and meeting with Michaell Jordan. - Michael Jordan is a hobby mead maker looking to go commercial in the near future. He has been keeping honey bees now for over 20 years. 10-16-28 Tonight we're off to cooler climes in Wyoming, and meeting with Michaell Jordan.<br /> <br /> Michael Jordan is a hobby mead maker looking to go commercial in the near future. He has been keeping honey bees now for over 20 years. Michael’s family has been making mead not only as a tasty beverage, but for medical usage. <br /> <br /> Michael blends herbs, and uses honey from all over the world for his medical meads.  Michael has now grown into Colorado’s culture of cannabis. Infusing marijuana into honeys, using cannabis concentrates for higher CBD and THC contents, and blending them with old time homeopathic remedies to make what he calls Medical Meads. <br /> <br /> A great drink that he is finding, as well as others, the use of Mead is for more than being the best drink at the party, but an old time way to getting well from DRINKING! He is here to talk about Medical Mead, Making meads from Candies, Cakes, and Soda Pops, and having bees for Mead.<br /> <br /> Click the chat link below to join us live, and ask questions for Ryan and the team. See you online!<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> <br /> 9PM EDT/6PM PDT<br /> <br /> Join us on live chat during the show<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Green Dragon Drink - the Chemistry of Nitrous Powered, Pot Infused Liquor<br /> Finding yeasts<br /> <br /> Crush2Cellar (thanks Carvin!)<br /> MoreWine<br /> <br /> <br /> Sur lie and bâtonnage - Ben Rotter<br /> Guide to SO2 Management - MoreWine<br /> Backsweetening and Stabilization Spreadsheet<br /> Oak Infusion Spirals<br /> DraughtLab - Sensory Guide for Craft Beer<br /> Danny Acevedo - Modern Mead Making Videos<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> Oct 17 - Bos Meadery - Meadery Jam<br /> Oct 18 - Wild Blossom Meadery - Yoga @ the Meadery<br /> Oct 27 - Texas Mead Assocation - Texas Mead Fest!<br /> Oct 27 - Brimming Horn Meadery - Fight Like a Viking Breast Cancer Benefit<br /> Nov 3 - Southwest Michigan Wine, Hops and Harvest Festival<br /> Nov 7 - Shuley's Cuisine and Events - Cider and Mead Pairing Dinner<br /> Nov 17 - Bos Meadery - Progressive Dinner<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:14:30 10-9-18 Mateusz Blaszczyk – European Mead Makers Association Conference and Competitions http://gotmead.com/blog/gotmead-live/10-9-18-mateusz-blaszcyk-european-mead-makers-association-conference-and-competitions/ Tue, 09 Oct 2018 20:20:21 +0000 http://gotmead.com/blog/?p=5426 10-9-18 Tonight we're going across the pond, in a recorded episode with Mateusz Blaszczyk, who is putting on the European Mead Makers Association's first Mead Conference, November 8-9 in Poznan, Poland. The group Kings of Mead YouTube channel will also be putting on two mead competitions, the Mead Madness Competition one for home meadmakers and one for professional meaderies. Currently it is expected that 10 or more countries will have meadmakers attending the conference, so they're off to a great start! The EMMA is picking up speed in Europe, starting in Switzerland by Alexander Eckert in Italy, in 2017. Currently it is an open membership without dues, but is organizing and growing daily. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes 2018 ScottLab Yeast Handbook Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Oct 14 - Bos Meadery - Science and Mead Tastings at the Wisconsin Science Festival Oct 27 - Texas Mead Assocation - Texas Mead Fest! Oct 27 - Brimming Horn Meadery - Fight Like a Viking Breast Cancer Benefit Nov 17 - Bos Meadery - Progressive Dinner Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 10-9-18 Tonight we're going across the pond, in a recorded episode with Mateusz Blaszczyk, who is putting on the European Mead Makers Association's first Mead Conference, November 8-9 in Poznan, Poland. The group Kings of Mead YouTube channel will also... 10-9-18 Tonight we're going across the pond, in a recorded episode with Mateusz Blaszczyk, who is putting on the European Mead Makers Association's first Mead Conference, November 8-9 in Poznan, Poland. The group Kings of Mead YouTube channel will also be putting on two mead competitions, the Mead Madness Competition one for home meadmakers and one for professional meaderies.<br /> <br /> Currently it is expected that 10 or more countries will have meadmakers attending the conference, so they're off to a great start!<br /> <br /> The EMMA is picking up speed in Europe, starting in Switzerland by Alexander Eckert in Italy, in 2017. Currently it is an open membership without dues, but is organizing and growing daily.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> 2018 ScottLab Yeast Handbook<br /> Finding yeasts<br /> <br /> Crush2Cellar (thanks Carvin!)<br /> MoreWine<br /> <br /> <br /> Sur lie and bâtonnage - Ben Rotter<br /> Guide to SO2 Management - MoreWine<br /> Backsweetening and Stabilization Spreadsheet<br /> Oak Infusion Spirals<br /> DraughtLab - Sensory Guide for Craft Beer<br /> Danny Acevedo - Modern Mead Making Videos<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> Oct 14 - Bos Meadery - Science and Mead Tastings at the Wisconsin Science Festival<br /> Oct 27 - Texas Mead Assocation - Texas Mead Fest!<br /> Oct 27 - Brimming Horn Meadery - Fight Like a Viking Breast Cancer Benefit<br /> Nov 17 - Bos Meadery - Progressive Dinner<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 1:42:16 10-2-18 Ryan Carlson – Pairing Yeasts to Meads – Part 2 http://gotmead.com/blog/articles/10-2-18-ryan-carlson-pairing-yeasts-to-meads-part-2/ Tue, 02 Oct 2018 19:17:44 +0000 http://gotmead.com/blog/?p=5421 10-2-18 We're dropping into teaching mode again tonight, and bringing in Ryan to talk mead. He'll be digging into pairing yeasts to your mead recipes, continuing the conversation from last week. Possibly one of the larger questions in mead making is 'what yeast do I use?'. And a big question is is indeed. There are hundreds of yeasts out there, for wine, beer, cider and even a few mead specific yeasts. But which one to choose? That is the question. Ryan is going to try to help you narrow this down, so you can make more focused yeast choices for your upcoming mead batches. We're even giving you homework! Download the 2018 ScottLab Yeast Handbook for reference during the show tonight. Click the chat link below to join us live, and ask questions for Ryan and the team. See you online! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes 2018 ScottLab Yeast Handbook Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Oct 4 - Oran Mor Artisan meads - Country Line Dancing with Debbie Rich Oct 6 - Bee Well Mead and Cider Party - Anniversary! Oct 14 - Bos Meadery - Science and Mead Tastings at the Wisconsin Science Festival Oct 27 - Texas Mead Assocation - Texas Mead Fest! Oct 27 - Brimming Horn Meadery - Fight Like a Viking Breast Cancer Benefit Nov 17 - Bos Meadery - Progressive Dinner Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 10-2-18 We're dropping into teaching mode again tonight, and bringing in Ryan to talk mead. He'll be digging into pairing yeasts to your mead recipes, continuing the conversation from last week. - Possibly one of the larger questions in mead making is... 10-2-18 We're dropping into teaching mode again tonight, and bringing in Ryan to talk mead. He'll be digging into pairing yeasts to your mead recipes, continuing the conversation from last week.<br /> <br /> Possibly one of the larger questions in mead making is 'what yeast do I use?'. And a big question is is indeed. There are hundreds of yeasts out there, for wine, beer, cider and even a few mead specific yeasts.<br /> <br /> But which one to choose? That is the question. Ryan is going to try to help you narrow this down, so you can make more focused yeast choices for your upcoming mead batches.<br /> <br /> We're even giving you homework! Download the 2018 ScottLab Yeast Handbook for reference during the show tonight.<br /> <br /> Click the chat link below to join us live, and ask questions for Ryan and the team. See you online!<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> 9PM EDT/6PM PDT<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> Show links and notes<br /> <br /> 2018 ScottLab Yeast Handbook<br /> Finding yeasts<br /> <br /> Crush2Cellar (thanks Carvin!)<br /> MoreWine<br /> <br /> <br /> Sur lie and bâtonnage - Ben Rotter<br /> Guide to SO2 Management - MoreWine<br /> Backsweetening and Stabilization Spreadsheet<br /> Oak Infusion Spirals<br /> DraughtLab - Sensory Guide for Craft Beer<br /> Danny Acevedo - Modern Mead Making Videos<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> Oct 4 - Oran Mor Artisan meads - Country Line Dancing with Debbie Rich<br /> Oct 6 - Bee Well Mead and Cider Party - Anniversary!<br /> Oct 14 - Bos Meadery - Science and Mead Tastings at the Wisconsin Science Festival<br /> Oct 27 - Texas Mead Assocation - Texas Mead Fest!<br /> Oct 27 - Brimming Horn Meadery - Fight Like a Viking Breast Cancer Benefit<br /> Nov 17 - Bos Meadery - Progressive Dinner<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:02:46 9-25-18 Ryan Carlson – Pairing Yeast to Meads http://gotmead.com/blog/gotmead-live/9-25-18-ryan-carlson-pairing-yeast-to-meads/ Tue, 25 Sep 2018 21:38:34 +0000 http://gotmead.com/blog/?p=5414 9-25-18 We're dropping into teaching mode tonight, and bringing in Ryan to talk mead. He'll be digging into pairing yeasts to your mead recipes. Possibly one of the larger questions in mead making is 'what yeast do I use?'. And a big question is is indeed. There are hundreds of yeasts out there, for wine, beer, cider and even a few mead specific yeasts. But which one to choose? That is the question. Ryan is going to try to help you narrow this down, so you can make more focused yeast choices for your upcoming mead batches. We're even giving you homework! Download the 2018 ScottLab Yeast Handbook for reference during the show tonight. Click the chat link below to join us live, and ask questions for Ryan and the team. See you online! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes 2018 ScottLab Yeast Handbook Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Sept 25 - Honeymoon Meadery - True Stories Told Live Sept 25 - 7C's Meadfest - Missouri Sept 28 - Apis Meadery - Caramel Apple Release Party Sept 29 - Orchid Cellar Meadery - Craft Beverage Festival at Red Heifer Winery Nov 17 - Bos Meadery - Progressive Dinner Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 9-25-18 We're dropping into teaching mode tonight, and bringing in Ryan to talk mead. He'll be digging into pairing yeasts to your mead recipes. - Possibly one of the larger questions in mead making is 'what yeast do I use?'. 9-25-18 We're dropping into teaching mode tonight, and bringing in Ryan to talk mead. He'll be digging into pairing yeasts to your mead recipes.<br /> <br /> Possibly one of the larger questions in mead making is 'what yeast do I use?'. And a big question is is indeed. There are hundreds of yeasts out there, for wine, beer, cider and even a few mead specific yeasts.<br /> <br /> But which one to choose? That is the question. Ryan is going to try to help you narrow this down, so you can make more focused yeast choices for your upcoming mead batches.<br /> <br /> We're even giving you homework! Download the 2018 ScottLab Yeast Handbook for reference during the show tonight.<br /> <br /> Click the chat link below to join us live, and ask questions for Ryan and the team. See you online!<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> <br /> 9PM EDT/6PM PDT<br /> <br /> Join us on live chat during the show<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> 2018 ScottLab Yeast Handbook<br /> Finding yeasts<br /> <br /> Crush2Cellar (thanks Carvin!)<br /> MoreWine<br /> <br /> <br /> Sur lie and bâtonnage - Ben Rotter<br /> Guide to SO2 Management - MoreWine<br /> Backsweetening and Stabilization Spreadsheet<br /> Oak Infusion Spirals<br /> DraughtLab - Sensory Guide for Craft Beer<br /> Danny Acevedo - Modern Mead Making Videos<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> Sept 25 - Honeymoon Meadery - True Stories Told Live<br /> Sept 25 - 7C's Meadfest - Missouri<br /> Sept 28 - Apis Meadery - Caramel Apple Release Party<br /> Sept 29 - Orchid Cellar Meadery - Craft Beverage Festival at Red Heifer Winery<br /> Nov 17 - Bos Meadery - Progressive Dinner<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:28:21 9-18-18 Scott Neeley – Kingview Mead in Pennsylvania http://gotmead.com/blog/gotmead-live/9-18-18-scott-neeley-kingview-mead-in-pennsylvania/ Tue, 18 Sep 2018 18:45:14 +0000 http://gotmead.com/blog/?p=5406 9-18-18 We're headed up to Pennsylvania tonight, to talk with Scott Neeley, head meadmaker at Kingview Meadery. Scott has been making mead since 2011, and did a lot of work at it, until he began to enter competitions in 2015. He has since picked up a number of medals, and a couple BoS medals. He ended up starting a meadery after visiting a number of meaderies around PA and OH, and as a man of German descent, and a lover of bees, felt it was the right move for him to make. Scott is adamant about using cold fermenting, and fresh ingredients, having decided not to employ flavorings. Currently, they have 19 meads available, several of which have taken medals in large competitions, including one at the Mazer Cup. Kingview has a number of meads available via their online site for PA residents, and on Vinoshipper. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Sept 21-23 Unpossible Mead - Unsoft Opening at Dwight Harvest Days Festival Sept 22 - Starrlight Meadery - Mead Day Celebration and Fall Festival Sept 23 - Black's Fairy Meadery - Pickle and Pints Sept 25 - Honeymoon Meadery - True Stories Told Live Sept 25 - 7C's Meadfest - Missouri Sept 28 - Apis Meadery - Caramel Apple Release Party Sept 29 - Orchid Cellar Meadery - Craft Beverage Festival at Red Heifer Winery Nov 17 - Bos Meadery - Progressive Dinner Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 9-18-18 We're headed up to Pennsylvania tonight, to talk with Scott Neeley, head meadmaker at Kingview Meadery. - Scott has been making mead since 2011, and did a lot of work at it, until he began to enter competitions in 2015. 9-18-18 We're headed up to Pennsylvania tonight, to talk with Scott Neeley, head meadmaker at Kingview Meadery.<br /> <br /> Scott has been making mead since 2011, and did a lot of work at it, until he began to enter competitions in 2015. He has since picked up a number of medals, and a couple BoS medals. He ended up starting a meadery after visiting a number of meaderies around PA and OH, and as a man of German descent, and a lover of bees, felt it was the right move for him to make.<br /> <br /> Scott is adamant about using cold fermenting, and fresh ingredients, having decided not to employ flavorings. Currently, they have 19 meads available, several of which have taken medals in large competitions, including one at the Mazer Cup.<br /> <br /> Kingview has a number of meads available via their online site for PA residents, and on Vinoshipper.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> 9PM EDT/6PM PDT<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> Show links and notes<br /> <br /> DraughtLab - Sensory Guide for Craft Beer<br /> Danny Acevedo - Modern Mead Making Videos<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> Sept 21-23 Unpossible Mead - Unsoft Opening at Dwight Harvest Days Festival<br /> Sept 22 - Starrlight Meadery - Mead Day Celebration and Fall Festival<br /> Sept 23 - Black's Fairy Meadery - Pickle and Pints<br /> Sept 25 - Honeymoon Meadery - True Stories Told Live<br /> Sept 25 - 7C's Meadfest - Missouri<br /> Sept 28 - Apis Meadery - Caramel Apple Release Party<br /> Sept 29 - Orchid Cellar Meadery - Craft Beverage Festival at Red Heifer Winery<br /> Nov 17 - Bos Meadery - Progressive Dinner<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:05:30 9-11-18 Thomas Hubbe – Bee Seasonal Honey and Tom Repas – honey expert and award winning mead maker http://gotmead.com/blog/gotmead-live/9-11-18-thomas-hubbe-bee-seasonal-honey-and-tom-repas-honey-expert-and-award-winning-mead-maker/ Tue, 11 Sep 2018 21:45:25 +0000 http://gotmead.com/blog/?p=5398 9-11-18 Today we're getting together with Thomas Hubbe, co-owner of Bee Seasonal, a purveyor of Brazilian Honey. Thomas and Larissa founded Bee Seasonal because they love honey. Larissa noticed that in Europe, they routinely stock seasonal honeys from around the world, but in the US, not so much. So she and Thomas set out to rectify this. Their mission is to source organic honeys from beekeepers devoted to their bees, their communities and the land. They want to generate transparency by connecting consumers to producers, educating people about sustainable farming practices and the places where the honeys come from. They are sourcing and packing and distributing several Brazilian honeys that are sustainably sourced, and minimally processed. They are very tasty honeys, Bee Seasonal had a table at the 2018 MeadCon, and did tastings of all their honey, it’s very good, and has exotic flavors you don’t often see here in the US. We will also have with us Tom Repas, who is an award winning meadmaker (multiple perfect scores at the Mazer Cup) , a nationally recognized beekeeper and teacher, and an accomplished farmer. Tom will be our guest host this evening, as our resident honey expert, and because hey, honey, right? (And we just like Tom a lot). This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Sept 12 - Buzzed Bee Meadery - O.W.L.S. “Buzzed Bee Meadery” Program Sept 22 - Starrlight Meadery - Mead Day Celebration and Fall Festival Sept 23 - Black's Fairy Meadery - Pickle and Pints Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 9-11-18 Today we're getting together with Thomas Hubbe, co-owner of Bee Seasonal, a purveyor of Brazilian Honey. - Thomas and Larissa founded Bee Seasonal because they love honey. Larissa noticed that in Europe, 9-11-18 Today we're getting together with Thomas Hubbe, co-owner of Bee Seasonal, a purveyor of Brazilian Honey.<br /> <br /> Thomas and Larissa founded Bee Seasonal because they love honey. Larissa noticed that in Europe, they routinely stock seasonal honeys from around the world, but in the US, not so much. So she and Thomas set out to rectify this.<br /> <br /> Their mission is to source organic honeys from beekeepers devoted to their bees, their communities and the land. They want to generate transparency by connecting consumers to producers, educating people about sustainable farming practices and the places where the honeys come from.<br /> <br /> They are sourcing and packing and distributing several Brazilian honeys that are sustainably sourced, and minimally processed. They are very tasty honeys, Bee Seasonal had a table at the 2018 MeadCon, and did tastings of all their honey, it’s very good, and has exotic flavors you don’t often see here in the US.<br /> <br /> We will also have with us Tom Repas, who is an award winning meadmaker (multiple perfect scores at the Mazer Cup) , a nationally recognized beekeeper and teacher, and an accomplished farmer. Tom will be our guest host this evening, as our resident honey expert, and because hey, honey, right? (And we just like Tom a lot).<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> DraughtLab - Sensory Guide for Craft Beer<br /> Danny Acevedo - Modern Mead Making Videos<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> Sept 12 - Buzzed Bee Meadery - O.W.L.S. “Buzzed Bee Meadery” Program<br /> Sept 22 - Starrlight Meadery - Mead Day Celebration and Fall Festival<br /> Sept 23 - Black's Fairy Meadery - Pickle and Pints<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:12:22 9-4-18 Susan Ruud – On Oaking http://gotmead.com/blog/gotmead-live/9-4-18-susan-ruud-on-oaking/ Tue, 04 Sep 2018 21:55:47 +0000 http://gotmead.com/blog/?p=5390 9-4-18 We're back after my trip to Australia (yes, we'll talk about the mead there too). And our first guest now that we're back is none other than Susan Ruud, co-founder of Prairie Rose Meadery in Fargo, ND. Susan makes pretty amazing mead, and when last I was there, last summer, I ended up getting nearly every one of her meads, because I just couldn't leave them out. All were excellent. Susan spoke at the AHA Convention this year, and talked in depth on oaking meads. We're going to dig into that with her, and see how she uses oak in her award winning meads. Oaking mead is a very popular topic these days, and there are many approaches to the process. Chips, staves, spirals, barrels, all have their applications, and everyone seems to have a preference. We'll be going in depth on Susan's experiences and ideas on oak, and getting into the meat (lol) of the subject. See you tonight! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Sept 6 - Bos Meadery - Mead to Laugh with Charlie Kojis Sept 12 - Buzzed Bee Meadery - O.W.L.S. “Buzzed Bee Meadery” Program Sept 22 - Starrlight Meadery - Mead Day Celebration and Fall Festival Sept 23 - Black's Fairy Meadery - Pickle and Pints Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 9-4-18 We're back after my trip to Australia (yes, we'll talk about the mead there too). And our first guest now that we're back is none other than Susan Ruud, co-founder of Prairie Rose Meadery in Fargo, ND. Susan makes pretty amazing mead, 9-4-18 We're back after my trip to Australia (yes, we'll talk about the mead there too). And our first guest now that we're back is none other than Susan Ruud, co-founder of Prairie Rose Meadery in Fargo, ND. Susan makes pretty amazing mead, and when last I was there, last summer, I ended up getting nearly every one of her meads, because I just couldn't leave them out. All were excellent.<br /> <br /> Susan spoke at the AHA Convention this year, and talked in depth on oaking meads. We're going to dig into that with her, and see how she uses oak in her award winning meads.<br /> <br /> Oaking mead is a very popular topic these days, and there are many approaches to the process. Chips, staves, spirals, barrels, all have their applications, and everyone seems to have a preference.<br /> <br /> We'll be going in depth on Susan's experiences and ideas on oak, and getting into the meat (lol) of the subject.<br /> <br /> See you tonight!<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> DraughtLab - Sensory Guide for Craft Beer<br /> Danny Acevedo - Modern Mead Making Videos<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> Sept 6 - Bos Meadery - Mead to Laugh with Charlie Kojis<br /> Sept 12 - Buzzed Bee Meadery - O.W.L.S. “Buzzed Bee Meadery” Program<br /> Sept 22 - Starrlight Meadery - Mead Day Celebration and Fall Festival<br /> Sept 23 - Black's Fairy Meadery - Pickle and Pints<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:21:52 8-7-18 Sam Clikeman – Big Lost Meadery http://gotmead.com/blog/gotmead-live/8-7-18-sam-clikeman-big-lost-meadery/ Tue, 07 Aug 2018 00:13:41 +0000 http://gotmead.com/blog/?p=5381 8-7-18 We're skipping over to Wyoming this week to visit with Sam Clikeman, owner of Big Lost Meadery. Sam started making beer back in the early 2000's in Logan, UT with a buddy. In a forest service cabin in the middle of the woods. No running water, very little electric, and not much by way of supplies. That takes dedication! It actually worked out better than you might think it would, and a couple years later, Sam discovered mead. Sam didn’t want to waste a year for a five gallon carboy of mead; if it is good, you only have five gallons after a year, if the mead is bad you just wasted valuable carboy space for nothing. So he said he would only make mead if he could do a large barrel, but honey was too expensive to take on the endeavor. So his friend Shane Anderson hooked him up with a honey producer in Montana to obtain 125 pounds of honey to try his first batch. One year later the mead turned out amazing! So the meadmaking began and the idea grew and grew until in 2014 Big Lost Meadery was born! He was joined after a while by Bob Hewitt-Gaffney, who had started dating Sam's sister, and ultimate ended up marrying her, and he joined the company as a partner. Both Sam and Bob quit their jobs and are working the meadery full time at Big Lost. The story of Big Lost is based around the legend of the Big Lost Cabin. Legend has it that there is a cabin in the middle of nowhere in Western Wyoming. A place lost to the tenors of modern society, a warm fire is always burning to welcome the party. A leaky roof, a crusty old bar keep, a door that only pretends to lock, this run down cabin is a mecca for those lost in the wilderness. With the likes of the Wild Man, the Crazy Woman, the Island Gypsy, the Forgotten Philosopher always at the cabin, many legendary folks frequent this place and can tell you tales beyond belief. From ancient Pillagers of the north to tropical maidens lost to time, they all remember our basic natures. Big Lost takes it's label, and it's attitude, from the legend of the Big Lost Cabin. Join us to talk Wyoming mead with Sam! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events August 9 - Oran Mor Artisan Mead - Open Mic Night August 11 - Kaw Point Meadery will be at the Hip Hops Hooray Beer Fest August 25 - Bronto Mead - Weed and Mead Party Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 8-7-18 We're skipping over to Wyoming this week to visit with Sam Clikeman, owner of Big Lost Meadery. Sam started making beer back in the early 2000's in Logan, UT with a buddy. In a forest service cabin in the middle of the woods. No running water, 8-7-18 We're skipping over to Wyoming this week to visit with Sam Clikeman, owner of Big Lost Meadery. Sam started making beer back in the early 2000's in Logan, UT with a buddy. In a forest service cabin in the middle of the woods. No running water, very little electric, and not much by way of supplies. That takes dedication! It actually worked out better than you might think it would, and a couple years later, Sam discovered mead. Sam didn’t want to waste a year for a five gallon carboy of mead; if it is good, you only have five gallons after a year, if the mead is bad you just wasted valuable carboy space for nothing. So he said he would only make mead if he could do a large barrel, but honey was too expensive to take on the endeavor. So his friend Shane Anderson hooked him up with a honey producer in Montana to obtain 125 pounds of honey to try his first batch. One year later the mead turned out amazing! So the meadmaking began and the idea grew and grew until in 2014 Big Lost Meadery was born!<br /> <br /> He was joined after a while by Bob Hewitt-Gaffney, who had started dating Sam's sister, and ultimate ended up marrying her, and he joined the company as a partner. Both Sam and Bob quit their jobs and are working the meadery full time at Big Lost.<br /> <br /> The story of Big Lost is based around the legend of the Big Lost Cabin. Legend has it that there is a cabin in the middle of nowhere in Western Wyoming. A place lost to the tenors of modern society, a warm fire is always burning to welcome the party. A leaky roof, a crusty old bar keep, a door that only pretends to lock, this run down cabin is a mecca for those lost in the wilderness. With the likes of the Wild Man, the Crazy Woman, the Island Gypsy, the Forgotten Philosopher always at the cabin, many legendary folks frequent this place and can tell you tales beyond belief. From ancient Pillagers of the north to tropical maidens lost to time, they all remember our basic natures.<br /> <br /> Big Lost takes it's label, and it's attitude, from the legend of the Big Lost Cabin.<br /> <br /> Join us to talk Wyoming mead with Sam!<br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> DraughtLab - Sensory Guide for Craft Beer<br /> Danny Acevedo - Modern Mead Making Videos<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> August 9 - Oran Mor Artisan Mead - Open Mic Night<br /> August 11 - Kaw Point Meadery will be at the Hip Hops Hooray Beer Fest<br /> August 25 - Bronto Mead - Weed and Mead Party<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:14:35 7-31-18 Kiley Gwynn – Mountain Rose Herbs – BJCP Judge http://gotmead.com/blog/gotmead-live/7-31-18-kiley-gwynn-mountain-rose-herbs-bjcp-judge/ Tue, 31 Jul 2018 18:59:06 +0000 http://gotmead.com/blog/?p=5371 7-31-18   Mountain Rose Herbs is an online purveyor of the highest quality organically grown herbs and spices, teas, essential oils, & botanical goods. They focus on sustainability and offer one of the most thorough selections of certified organic herbs, spices, and botanical products today. Organics are their first choice regardless of price or profit. They try to stay as close to zero waste as they can, and have a Platinum ranking for Zero Waste Certification. Their herbs are certified organic, and sustainably harvested. They sell everything from herbs and spices, to culinary oils, bath and body care products, essential oils and so much more. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Learn to Make Mead with Herbs - taught by Kiley Gwynn on Facebook Live August 1-August 4 - Sap House Meadery - 20% off all purchases in house and online, free tours and tasting Saturday August 2 - Lincoln Lagers Brew Club - Jeremy Goering is giving a demo on Session Meads. That mead will be served at the judges reception for the Sowers Cup competition. August 3-4 - Uprising Meadery - Grand Opening August 3 - Melovino Meadery - 20% off orders for all AMMA members through Mead Day August 4 - Black Heath Meadery - Black Heath Meadery releasing batch 2 of Double Barrel Double Vanilla Weight of the World - bourbon barrel aged traditional mead aged one year in Dickel Tennessee Whiskey barrels with 2 pounds of Madagascar Vanilla beans. August 4 - HoneyGirl Meadery - Mead Day August 4 - Brimming Horn Meadery - Mead Day August 4 - Second City Meadery - doing Mead Day giveaways August 4 - Heirophant Meadery - Mead Day release of the Song of the Elders mead August 4 - Laurel Highlands Meadery - Mead Day meadmaking demo - 3PM August 4 - BeeCraft Mead - Mead Day celebration August 4 - HIve and Barrel Meadery - Mead Day August 4 - Brooklyn Mead Day August 4 - White Winter Winery - Mead Day August 4 - Ancient Fire Mead and Cider - Mead Day Celebration August 4 - Hopcat in Royal Oak, MI - Mead Day Celebration August 4 - Arizona Mead and Cider Festival- Arizona Mead Co., Arizona Sake Company, Cider Corps, Drinking Horn Meadery, Meridian Hive Meadery, Redstone Meadery, Stoic Cider, Superstition Meadery, Angry Orchard, Blackthorn Cider, Crispin Cider, Magners, Smith and Forge, Woodchuck, Wyders, and more! August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival August 5 - Enlightenment Wines - Mead Day with NY meaderies August 25 - Bronto Mead - Weed and Mead Party Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 7-31-18 -   - Mountain Rose Herbs is an online purveyor of the highest quality organically grown herbs and spices, teas, essential oils, & botanical goods. They focus on sustainability and offer one of the most thorough selections of certified organi... 7-31-18<br /> <br />  <br /> <br /> Mountain Rose Herbs is an online purveyor of the highest quality organically grown herbs and spices, teas, essential oils, & botanical goods. They focus on sustainability and offer one of the most thorough selections of certified organic herbs, spices, and botanical products today. Organics are their first choice regardless of price or profit. They try to stay as close to zero waste as they can, and have a Platinum ranking for Zero Waste Certification. Their herbs are certified organic, and sustainably harvested. They sell everything from herbs and spices, to culinary oils, bath and body care products, essential oils and so much more.<br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> 9PM EDT/6PM PDT<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> DraughtLab - Sensory Guide for Craft Beer<br /> Danny Acevedo - Modern Mead Making Videos<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> Learn to Make Mead with Herbs - taught by Kiley Gwynn on Facebook Live<br /> August 1-August 4 - Sap House Meadery - 20% off all purchases in house and online, free tours and tasting Saturday<br /> August 2 - Lincoln Lagers Brew Club - Jeremy Goering is giving a demo on Session Meads. That mead will be served at the judges reception for the Sowers Cup competition.<br /> August 3-4 - Uprising Meadery - Grand Opening<br /> August 3 - Melovino Meadery - 20% off orders for all AMMA members through Mead Day<br /> August 4 - Black Heath Meadery - Black Heath Meadery releasing batch 2 of Double Barrel Double Vanilla Weight of the World - bourbon barrel aged traditional mead aged one year in Dickel Tennessee Whiskey barrels with 2 pounds of Madagascar Vanilla beans.<br /> August 4 - HoneyGirl Meadery - Mead Day<br /> August 4 - Brimming Horn Meadery - Mead Day<br /> August 4 - Second City Meadery - doing Mead Day giveaways<br /> August 4 - Heirophant Meadery - Mead Day release of the Song of the Elders mead<br /> August 4 - Laurel Highlands Meadery - Mead Day meadmaking demo - 3PM<br /> August 4 - BeeCraft Mead - Mead Day celebration<br /> August 4 - HIve and Barrel Meadery - Mead Day<br /> August 4 - Brooklyn Mead Day<br /> August 4 - White Winter Winery - Mead Day<br /> August 4 - Ancient Fire Mead and Cider - Mead Day Celebration<br /> August 4 - Hopcat in Royal Oak, MI - Mead Day Celebration<br /> August 4 - Arizona Mead and Cider Festival- Arizona Mead Co., Arizona Sake Company, Cider Corps, Drinking Horn Meadery, Meridian Hive Meadery, Redstone Meadery, Stoic Cider, Superstition Meadery, Angry Orchard, Blackthorn Cider, Crispin Cider, Magners, Smith and Forge, Woodchuck, Wyders, and more!<br /> August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival<br /> August 5 - Enlightenment Wines - Mead Day with NY meaderies<br /> August 25 - Bronto Mead - Weed and Mead Party<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:08:48 7-24-18 Justin LeVaughn – Mead Analysis at Ethereal Brewing http://gotmead.com/blog/gotmead-live/5357/ Tue, 24 Jul 2018 21:09:01 +0000 http://gotmead.com/blog/?p=5357 7-24-18 Tonight we're talking with Justin LeVaughn, who is the Quality Assurance and Quality Control Officer at Ethereal Brewing in Lexington, KY. Justin does the microbiological and sensory analysis there, and maintains their yeast stocks. Justin started home brewing beer about 10 years ago in college, and combined his formal biology training with the hobby. He fell into the mead world about 4-5 years ago, and was hooked. His main passions are carbonated session meads and metheglins, but he regularly brews big fruit and spice meads. He loves experimenting with weird flavor combinations, and setting up trails with different flavors. Currently he is planning mixed-fermentation trials in meads and cysers. Ethereal Brewing first opened its doors about 4 years in the iconic Distillery District in Lexington Kentucky. Ethereal focuses on variety of styles, most notably French and Belgian beer styles, as will as mixed-culture fermentations. Ethereal's motto is blending the lines between art and science, being a small microbrewery that combines the processes of scientific inquiry with the artisanal craft of brewing. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events July 28 - Etowah Meadery - Live Music by Lindsey Beth Harper August 4 - Hopcat in Royal Oak, MI - Mead Day Celebration August 4 - Arizona Mead and Cider Festival- Arizona Mead Co., Arizona Sake Company, Cider Corps, Drinking Horn Meadery, Meridian Hive Meadery, Redstone Meadery, Stoic Cider, Superstition Meadery, Angry Orchard, Blackthorn Cider, Crispin Cider, Magners, Smith and Forge, Woodchuck, Wyders, and more! August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival August 5 - Enlightenment Wines - Mead Day with NY meaderies August 25 - Bronto Mead - Weed and Mead Party Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 7-24-18 Tonight we're talking with Justin LeVaughn, who is the Quality Assurance and Quality Control Officer at Ethereal Brewing in Lexington, KY. Justin does the microbiological and sensory analysis there, and maintains their yeast stocks. - 7-24-18 Tonight we're talking with Justin LeVaughn, who is the Quality Assurance and Quality Control Officer at Ethereal Brewing in Lexington, KY. Justin does the microbiological and sensory analysis there, and maintains their yeast stocks.<br /> <br /> Justin started home brewing beer about 10 years ago in college, and combined his formal biology training with the hobby. He fell into the mead world about 4-5 years ago, and was hooked. His main passions are carbonated session meads and metheglins, but he regularly brews big fruit and spice meads. He loves experimenting with weird flavor combinations, and setting up trails with different flavors. Currently he is planning mixed-fermentation trials in meads and cysers.<br /> Ethereal Brewing first opened its doors about 4 years in the iconic Distillery District in Lexington Kentucky. Ethereal focuses on variety of styles, most notably French and Belgian beer styles, as will as mixed-culture fermentations. Ethereal's motto is blending the lines between art and science, being a small microbrewery that combines the processes of scientific inquiry with the artisanal craft of brewing.<br /> <br /> <br /> <br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> 9PM EDT/6PM PDT<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> DraughtLab - Sensory Guide for Craft Beer<br /> Danny Acevedo - Modern Mead Making Videos<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> July 28 - Etowah Meadery - Live Music by Lindsey Beth Harper<br /> August 4 - Hopcat in Royal Oak, MI - Mead Day Celebration<br /> August 4 - Arizona Mead and Cider Festival- Arizona Mead Co., Arizona Sake Company, Cider Corps, Drinking Horn Meadery, Meridian Hive Meadery, Redstone Meadery, Stoic Cider, Superstition Meadery, Angry Orchard, Blackthorn Cider, Crispin Cider, Magners, Smith and Forge, Woodchuck, Wyders, and more!<br /> August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival<br /> August 5 - Enlightenment Wines - Mead Day with NY meaderies<br /> August 25 - Bronto Mead - Weed and Mead Party<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:26:11 7-17-18 Alison Heath – Apothecary Mead, Sherwood Forest http://gotmead.com/blog/gotmead-live/7-17-18-alison-heath-apothecary-mead-sherwood-forest/ Tue, 17 Jul 2018 21:53:40 +0000 http://gotmead.com/blog/?p=5348 7-17-18 We're baaccckkk!! Tonight we have on the show Alison Heath, owner of Apothecary Mead in Sherwood Forest (yes, that one) in the UK. Alison is the first female commercial meadery owner in the UK, and her meadery is a small artisan business, making cold-fermented mead over time. Her operation is on the historic Welbeck Estate in North Notthinghamshire. Alison is huge into recycling her mead materials, and uses miminal electricity, and is also a beekeeper, so her meadery operation is very green. Alison is also co-founder of the British Mead Makers Asociation, and a co-founder of the Mead Maidens' Facebook group, set up to give female mead makers a place to congregate. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events July 18 - Bos Meadery - Open Jam July 22 - Queensland, AU - 1st Mead Up! August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival August 5 - Enlightenment Wines - Mead Day with NY meaderies Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 7-17-18 We're baaccckkk!! Tonight we have on the show Alison Heath, owner of Apothecary Mead in Sherwood Forest (yes, that one) in the UK. - Alison is the first female commercial meadery owner in the UK, and her meadery is a small artisan business, 7-17-18 We're baaccckkk!! Tonight we have on the show Alison Heath, owner of Apothecary Mead in Sherwood Forest (yes, that one) in the UK.<br /> <br /> Alison is the first female commercial meadery owner in the UK, and her meadery is a small artisan business, making cold-fermented mead over time. Her operation is on the historic Welbeck Estate in North Notthinghamshire.<br /> <br /> Alison is huge into recycling her mead materials, and uses miminal electricity, and is also a beekeeper, so her meadery operation is very green.<br /> <br /> Alison is also co-founder of the British Mead Makers Asociation, and a co-founder of the Mead Maidens' Facebook group, set up to give female mead makers a place to congregate.<br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> 9PM EDT/6PM PDT<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Danny Acevedo - Modern Mead Making Videos<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> July 18 - Bos Meadery - Open Jam<br /> July 22 - Queensland, AU - 1st Mead Up!<br /> August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival<br /> August 5 - Enlightenment Wines - Mead Day with NY meaderies<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:19:32 6-19-18 To Brew Lists, Mistakes We’ve Learned From | Fred Minnick – author of Mead: The Libations, Legends and Lore and speaker on Mead Cocktails http://gotmead.com/blog/gotmead-live/6-19-18-brew-lists-mistakes-weve-learned-fred-minnick-author-mead-libations-legends-lore-speaker-mead-cocktails/ Tue, 19 Jun 2018 21:51:42 +0000 http://gotmead.com/blog/?p=5335 6-19-18 Tonight we're up to a couple of things. We're going to do some chat tonight around our to-brew lists, mistakes we've learned from, equipment we didn't know we needed when we got started, and other things. AND, we're happy to welcome Fred Minnick, author and speaker. Fred gave the Mead Cocktails talk at the 2018 AMMA MeadCon. Wall Street Journal-bestselling author Fred Minnick loves his bourbon so much that he’s written three books on the subject: Whiskey Women, Bourbon Curious and Bourbon: The Rise, Fall and Rebirth of An American Whiskey, which Smithsonian Magazine recognized as one of the best food books of 2016 and won Tales of the Cocktail’s Spirited Awards’ Best Book. That’s right, bourbon is a food. So is rum. Oh yeah, he wrote Rum Curious, which Atlanta Journal Constitution named one of the best drinks books of 2017. Fully admitting that he has a book writing addiction, Minnick wrote Mead: The Libations, Legends, and Lore of History’s Oldest Drink.     If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events June 20 - Bos Meadery - Open Jam June 20 - Honey Girl Meadery - Bee Bash at the Durham Hotel - Pollinator Week June 24 - Rabbits Foot Meadery - Guided Mead and Cheese Pairing June 30 - Wild Blossom Meadery - Pace with Mead Bike Ride August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! SaveSave 6-19-18 Tonight we're up to a couple of things. We're going to do some chat tonight around our to-brew lists, mistakes we've learned from, equipment we didn't know we needed when we got started, and other things. - AND, 6-19-18 Tonight we're up to a couple of things. We're going to do some chat tonight around our to-brew lists, mistakes we've learned from, equipment we didn't know we needed when we got started, and other things.<br /> <br /> AND, we're happy to welcome Fred Minnick, author and speaker. Fred gave the Mead Cocktails talk at the 2018 AMMA MeadCon. Wall Street Journal-bestselling author Fred Minnick loves his bourbon so much that he’s written three books on the subject: Whiskey Women, Bourbon Curious and Bourbon: The Rise, Fall and Rebirth of An American Whiskey, which Smithsonian Magazine recognized as one of the best food books of 2016 and won Tales of the Cocktail’s Spirited Awards’ Best Book. That’s right, bourbon is a food. So is rum. Oh yeah, he wrote Rum Curious, which Atlanta Journal Constitution named one of the best drinks books of 2017. Fully admitting that he has a book writing addiction, Minnick wrote Mead: The Libations, Legends, and Lore of History’s Oldest Drink.<br /> <br />  <br /> <br />  <br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> 9PM EDT/6PM PDT<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Danny Acevedo - Modern Mead Making Videos<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> June 20 - Bos Meadery - Open Jam<br /> June 20 - Honey Girl Meadery - Bee Bash at the Durham Hotel - Pollinator Week<br /> June 24 - Rabbits Foot Meadery - Guided Mead and Cheese Pairing<br /> June 30 - Wild Blossom Meadery - Pace with Mead Bike Ride<br /> August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!<br /> <br /> SaveSave GotMead.com yes 2:14:12 6-12-18 Raphael Lyon – Enlightenment Wines – Making Natural (Wild) Meads http://gotmead.com/blog/gotmead-live/6-12-18-raphael-lyon-enlightenment-wines-making-natural-wild-meads/ Tue, 12 Jun 2018 20:27:06 +0000 http://gotmead.com/blog/?p=5327 6-12-18 Tonight we're hanging out with Raphael Lyon, owner of Enlightenment Wines in Brooklyn, NY. Enlightenment Wines started out as a small part time farm winery in 2009 by Raphael Lyon. In 2015 Lyon reached out to Anthony Rock and Arley Marks with the intent to join forces and grow Enlightenment Wines into a full scale production meadery with a tasting room and cocktail bar in Brooklyn New York. Enlightenment is a little different from many meaderies, in that they are heavily focused on 'natural' or 'wild' meadmaking. They work with wild yeasts, unfiltered honey, and local herbs to create unique meads that Arley also mixes into signature cocktails that he has developed and serves at Enlightenment's bar, 'Honeys'. Their honey is diluted with well water and combined with various botanicals, fruit or fruit juices that are available locally and seasonally, and then fermented in wood barrels until there are no sugars remaining. In some cases they ferment in stainless steel or glass. They primarily use wild yeast that already exists on the fruits and in their honey. The wild, or 'natural' wine/mead making movement has been gaining popularity lately, and you can read more about it in this article. Contact them at contact@enlightenmentwines.com If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events June 16 - Groennfell Meadery - Asian Influence - A Traditional Renaissance Feast June 18 - Superstition Mead vs Bottle Logic Pairing (a Mikkeller event at Mikkeller bar NTDA) June 24 - Rabbits Foot Meadery - Guided Mead and Cheese Pairing August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 6-12-18 Tonight we're hanging out with Raphael Lyon, owner of Enlightenment Wines in Brooklyn, NY. - Enlightenment Wines started out as a small part time farm winery in 2009 by Raphael Lyon. In 2015 Lyon reached out to Anthony Rock and Arley Marks wit... 6-12-18 Tonight we're hanging out with Raphael Lyon, owner of Enlightenment Wines in Brooklyn, NY.<br /> <br /> Enlightenment Wines started out as a small part time farm winery in 2009 by Raphael Lyon. In 2015 Lyon reached out to Anthony Rock and Arley Marks with the intent to join forces and grow Enlightenment Wines into a full scale production meadery with a tasting room and cocktail bar in Brooklyn New York.<br /> <br /> Enlightenment is a little different from many meaderies, in that they are heavily focused on 'natural' or 'wild' meadmaking. They work with wild yeasts, unfiltered honey, and local herbs to create unique meads that Arley also mixes into signature cocktails that he has developed and serves at Enlightenment's bar, 'Honeys'. Their honey is diluted with well water and combined with various botanicals, fruit or fruit juices that are available locally and seasonally, and then fermented in wood barrels until there are no sugars remaining. In some cases they ferment in stainless steel or glass. They primarily use wild yeast that already exists on the fruits and in their honey.<br /> <br /> The wild, or 'natural' wine/mead making movement has been gaining popularity lately, and you can read more about it in this article.<br /> <br /> Contact them at contact@enlightenmentwines.com<br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> 9PM EDT/6PM PDT<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Danny Acevedo - Modern Mead Making Videos<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> June 16 - Groennfell Meadery - Asian Influence - A Traditional Renaissance Feast<br /> June 18 - Superstition Mead vs Bottle Logic Pairing (a Mikkeller event at Mikkeller bar NTDA)<br /> June 24 - Rabbits Foot Meadery - Guided Mead and Cheese Pairing<br /> August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:07:49 6-5-18 Ryan’s Rants – Balancing Your Mead http://gotmead.com/blog/gotmead-live/6-5-18-ryans-rants-balancing-mead/ Tue, 05 Jun 2018 20:37:00 +0000 http://gotmead.com/blog/?p=5320 6-5-18 Tonight Ryan is going to tackle one of the tougher aspects of mead making, creating a balanced end result. Meadmaking is  really about making a good balance of ingredients. Once we can produce clean mead without any faults, ( and that's pretty easy with a little knowledge) it becomes an art form. Much like being a food master. So we're asking you to call us at 803-443-6323 to ask your questions on air, or join us in our live chat to tell us about your mead so Ryan can help out.  There are many ways to achieve a specific desire. But everything we do interacts with the other parts of the process. So this is why it's not easily taught, it's an art more than a skill. But after enough understanding of how things mesh, you start to realize some of the moves we make help several things at the same time. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events June 7 - Bos Meadery - Comedy at the Meadery June 10 - Schramm's Mead - Mead and Cheese Pairing Event June 16 - Groennfell Meadery - Asian Influence - A Traditional Renaissance Feast June 18 - Superstition Mead vs Bottle Logic Pairing (a Mikkeller event at Mikkeller bar NTDA) June 24 - Rabbits Foot Meadery - Guided Mead and Cheese Pairing August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! SaveSave 6-5-18 Tonight Ryan is going to tackle one of the tougher aspects of mead making, creating a balanced end result. - Meadmaking is  really about making a good balance of ingredients. Once we can produce clean mead without any faults, 6-5-18 Tonight Ryan is going to tackle one of the tougher aspects of mead making, creating a balanced end result.<br /> <br /> Meadmaking is  really about making a good balance of ingredients. Once we can produce clean mead without any faults, ( and that's pretty easy with a little knowledge) it becomes an art form. Much like being a food master.<br /> <br /> So we're asking you to call us at 803-443-6323 to ask your questions on air, or join us in our live chat to tell us about your mead so Ryan can help out.  There are many ways to achieve a specific desire. But everything we do interacts with the other parts of the process. So this is why it's not easily taught, it's an art more than a skill. But after enough understanding of how things mesh, you start to realize some of the moves we make help several things at the same time.<br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> 9PM EDT/6PM PDT<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Danny Acevedo - Modern Mead Making Videos<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> June 7 - Bos Meadery - Comedy at the Meadery<br /> June 10 - Schramm's Mead - Mead and Cheese Pairing Event<br /> June 16 - Groennfell Meadery - Asian Influence - A Traditional Renaissance Feast<br /> June 18 - Superstition Mead vs Bottle Logic Pairing (a Mikkeller event at Mikkeller bar NTDA)<br /> June 24 - Rabbits Foot Meadery - Guided Mead and Cheese Pairing<br /> August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!<br /> <br /> SaveSave GotMead.com yes 2:03:08 5-29-18 Billy Beltz – Lost Cause Meadery – Making Award Winning Meads and Starting an Award Winning Meadery http://gotmead.com/blog/gotmead-live/5-29-18-billy-beltz-lost-cause-meadery-making-award-winning-meads-starting-award-winning-meadery/ Tue, 29 May 2018 19:25:17 +0000 http://gotmead.com/blog/?p=5305 5-29-18 Tonight we're getting with Billy Beltz, award-winning mead maker. Billy Beltz is the Co-Founder of Lost Cause Meadery located in in San Diego, CA. Billy and his wife Suzanna opened the doors to Lost Cause in November of 2017. After only six months of being open they have already amassed several national awards for their meads including medals at the Mazer Cup International, the San Diego International Beer Competition, and the CA State Fair Wine Competition. Prior to opening the meadery Billy was an award-winning home mead maker with over 34 medals for his mead including four Mazer Cup awards. He also had his research on ale yeast strains for mead making published in American Mead Maker and Zymurgy, and is a BJCP Certified Mead Judge. Lost Cause takes pride in crafting delicious, complex and slightly carbonated meads that showcase unique honey varietals and a passion for experimentation. The meadery is located in a shared space with a cidery (Serpentine Cider) and a scratch kitchen (The Good Seed Food Co.). If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Billy had a couple questions he asked in the AMMA group before the show. Here are the questions and what people had to say: What, if anything, is or should be sacred in mead making? (think use of certain ingredients or processes to make mead, is there anything you feel you'll never do, or does it just matter what the final product tastes like) Meads made for for mass appeal (sales) vs competitions (win awards) vs hype/ratings (like Untappd). Are these often the same or different meads? Why or why not? Carvin Wilson:   1 – Beside using a certain percentage of honey, I feel nothing should be sacred. You should not limit your palate, recipe design, or exploration based upon what others say. Exploration is one of the main components to innovation, so break rules and never stop asking what if or why. Item 2 - It’s nice when a mead can cover all three categories, but from talking with a lot of professional mead makers it seems what sells is not always what wins awards or carries a lot of hype. As a business owner, it’s important to keep your target audience in mind and that’s not always judges or hype buyers.   One of the reason I think a mead that sells well does not do good in competitions is it does not fit nicely into style guidelines. Another reason is judging will always be subjective, you must have a good mead on the right day in front on the right judges.  With a hype mead, not only do you need a solid mead, but you really need to have your social media and fan base game going strong to pull something of that nature off. There are a lot of meaderies making solid mead, but they are not paying attention to the social media aspect; thinking that their mead is good enough on it’s on to get hype. Alex Gonzalez: #2 - I think there is a lot of gray area there, and most of the time at least 2 of those will over lap. I personally pull from all 3 categories, though "mass appeal" & "untapped rating" are hard to separate for reasons that Sean mentioned. I pull inspiration locally from our surroundings, which includes produce/honey, cultural (both the communities and my own), as well as the local brewing community. What works and sells locally may very well be a mead in the low to mid-80s at Mazer, 5-29-18 Tonight we're getting with Billy Beltz, award-winning mead maker. Billy Beltz is the Co-Founder of Lost Cause Meadery located in in San Diego, CA. Billy and his wife Suzanna opened the doors to Lost Cause in November of 2017. 5-29-18 Tonight we're getting with Billy Beltz, award-winning mead maker.<br /> Billy Beltz is the Co-Founder of Lost Cause Meadery located in in San Diego, CA. Billy and his wife Suzanna opened the doors to Lost Cause in November of 2017. After only six months of being open they have already amassed several national awards for their meads including medals at the Mazer Cup International, the San Diego International Beer Competition, and the CA State Fair Wine Competition.<br /> <br /> Prior to opening the meadery Billy was an award-winning home mead maker with over 34 medals for his mead including four Mazer Cup awards. He also had his research on ale yeast strains for mead making published in American Mead Maker and Zymurgy, and is a BJCP Certified Mead Judge.<br /> <br /> Lost Cause takes pride in crafting delicious, complex and slightly carbonated meads that showcase unique honey varietals and a passion for experimentation. The meadery is located in a shared space with a cidery (Serpentine Cider) and a scratch kitchen (The Good Seed Food Co.).<br /> <br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> Billy had a couple questions he asked in the AMMA group before the show. Here are the questions and what people had to say:<br /> <br /> What, if anything, is or should be sacred in mead making? (think use of certain ingredients or processes to make mead, is there anything you feel you'll never do, or does it just matter what the final product tastes like)<br /> <br /> Meads made for for mass appeal (sales) vs competitions (win awards) vs hype/ratings (like Untappd). Are these often the same or different meads? Why or why not?<br /> <br /> Carvin Wilson:  <br /> <br /> 1 – Beside using a certain percentage of honey, I feel nothing should be sacred. You should not limit your palate, recipe design, or exploration based upon what others say. Exploration is one of the main components to innovation, so break rules and never stop asking what if or why.<br /> Item 2 - It’s nice when a mead can cover all three categories, but from talking with a lot of professional mead makers it seems what sells is not always what wins awards or carries a lot of hype. As a business owner, it’s important to keep your target audience in mind and that’s not always judges or hype buyers.  <br /> One of the reason I think a mead that sells well does not do good in competitions is it does not fit nicely into style guidelines. Another reason is judging will always be subjective, you must have a good mead on the right day in front on the right judges.  With a hype mead, not only do you need a solid mead, but you really need to have your social media and fan base game going strong to pull something of that nature off. There are a lot of meaderies making solid mead, but they are not paying attention to the social media aspect; thinking that their mead is good enough on it’s on to get hype.<br /> <br /> <br /> Alex Gonzalez: <br /> <br /> #2 - I think there is a lot of gray area there, and most of the time at least 2 of those will over lap. I personally pull from all 3 categories, though "mass appeal" & "untapped rating" are hard to separate for reasons that Sean mentioned. I pull inspiration locally from our surroundings, GotMead.com yes 2:12:13 5-22-18 Adam Thompson – Machination Meadworks – the path to going pro http://gotmead.com/blog/gotmead-live/5-22-18-adam-thompson-machination-meadworks-path-going-pro/ Tue, 22 May 2018 21:10:25 +0000 http://gotmead.com/blog/?p=5297 5-21-18 We're back! Tonight we're talking with Adam Thompson, owner of Machination Meadworks in Loveland, Colorado. Adam envisioned Machination Mead Works in 2013 and began the long path to starting his own meadery. Now with over a decade of brewing experience and a few dozen medals, including five Mazer Cups, he is ready to share his mead with the world. It has been a long uphill fight but his time in the Army’s 3rd Ranger Battalion (Thank you for your service!! - Vicky) taught him to never accept failure and he has broken through miles of government red tape to make his dream a reality. Machination Mead Works is now fully licensed and producing their first batches that are going to be released locally in and around Loveland, Colorado and nationally through Vinoshipper. Machination Mead Works - Mead Made Evil (and we want to know why it's evil!!) And check out their fund raiser to help them expand their equipment! https://www.indiegogo.com/projects/machination-mead-works-mead-made-evil-wine#/ If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Scott Lab Fermentation Handbook Biomass Content Governs Fermentation Rate in Nitrogen-Deficient Wine Must Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae Wine secondary aroma: understanding yeast production of higher alcohols Metabolic and transcriptomic respond of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions Effect of low temperature fermentation and nitrogen content on wine yeast metabolism Why, When and How to Measure YAN Chemistry in Winemaking Fermentation Management Practices Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium Tailored Organic Nutrient Additions Speed Brewing by Mary Izett Danny Acevedo - Modern Mead Making Videos American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events May 23 - Bos Meadery - Sparetime Bluegrass May 26 - Meduseld Meadery - 1 Year Anniversary Party May 27 - Wild Blossom Meadery - Cigars, Sundresses and Wine June 1 - Brothers Drake Meadery - Nicola Són August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 5-21-18 We're back! Tonight we're talking with Adam Thompson, owner of Machination Meadworks in Loveland, Colorado. - Adam envisioned Machination Mead Works in 2013 and began the long path to starting his own meadery. 5-21-18 We're back! Tonight we're talking with Adam Thompson, owner of Machination Meadworks in Loveland, Colorado.<br /> <br /> Adam envisioned Machination Mead Works in 2013 and began the long path to starting his own meadery. Now with over a decade of brewing experience and a few dozen medals, including five Mazer Cups, he is ready to share his mead with the world. It has been a long uphill fight but his time in the Army’s 3rd Ranger Battalion (Thank you for your service!! - Vicky) taught him to never accept failure and he has broken through miles of government red tape to make his dream a reality. Machination Mead Works is now fully licensed and producing their first batches that are going to be released locally in and around Loveland, Colorado and nationally through Vinoshipper.<br /> <br /> Machination Mead Works - Mead Made Evil (and we want to know why it's evil!!)<br /> <br /> And check out their fund raiser to help them expand their equipment! https://www.indiegogo.com/projects/machination-mead-works-mead-made-evil-wine#/<br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Scott Lab Fermentation Handbook<br /> Biomass Content Governs Fermentation Rate in Nitrogen-Deficient Wine Must<br /> Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases<br /> Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae<br /> Wine secondary aroma: understanding yeast production of higher alcohols<br /> Metabolic and transcriptomic respond of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions<br /> Effect of low temperature fermentation and nitrogen content on wine yeast metabolism<br /> Why, When and How to Measure YAN<br /> Chemistry in Winemaking<br /> Fermentation Management Practices<br /> Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium<br /> Tailored Organic Nutrient Additions<br /> Speed Brewing by Mary Izett<br /> Danny Acevedo - Modern Mead Making Videos<br /> American Homebrewers Association<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> May 23 - Bos Meadery - Sparetime Bluegrass<br /> May 26 - Meduseld Meadery - 1 Year Anniversary Party<br /> May 27 - Wild Blossom Meadery - Cigars, Sundresses and Wine<br /> June 1 - Brothers Drake Meadery - Nicola Són<br /> August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 1:23:36 4-24-18 Luke Holcombe-Scott Labs http://gotmead.com/blog/gotmead-live/4-24-18-luke-holcombe-scott-labs/ Tue, 24 Apr 2018 19:51:44 +0000 http://gotmead.com/blog/?p=5280 4-24-18 we are yeast hunting today! Our guest is Luke Holcombe, with Scott Labs. Born and raised in California’s Central Valley, Luke grew up surrounded by wine grapes. This led him to pursue a degree at CalPoly, San Luis Obispo in Wine and Viticulture. Prior to joining Scott Laboratories, Luke was the Assistant Winemaker at McManis Family Vineyards in Ripon, California and Head Winemaker for Post Winery in Altus, Arkansas. He currently resides in Alma, Arkansas with his dog, Mr. Wilson. Scott Laboratories Inc. (USA) and Scott Laboratories Ltd. (Canada) are privately held companies specializing in value added products for the North American wine, craft brewing and distilled spirits industries. Their predecessor firm (the Berkeley Yeast Laboratory) was literally founded in the weeks prior to the end of Prohibition in 1933. The mission of the new company was to help customers produce better products for THEIR customers. Value added was a core principal then.  It remains a core value eight decades later. Their first products were lab services and yeast. In the years that followed the needs of the industry customers led them first to cellar supplies, then to packaging and finally into processing and bottling equipment. It has been an 80 year evolution driven by the concept of adding value. Our current product portfolios include some of the most famous names in the wine, craft brewing and spirits industries. In some cases we have our own proprietary products (such as Sparkolloid and Scottzymes) while in other cases we work with partner firms. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Scott Lab Fermentation Handbook Biomass Content Governs Fermentation Rate in Nitrogen-Deficient Wine Must Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae Wine secondary aroma: understanding yeast production of higher alcohols Metabolic and transcriptomic respond of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions Effect of low temperature fermentation and nitrogen content on wine yeast metabolism Why, When and How to Measure YAN Chemistry in Winemaking Fermentation Management Practices Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium Tailored Organic Nutrient Additions Speed Brewing by Mary Izett Danny Acevedo - Modern Mead Making Videos American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events April 29 - Brothers' Drake Mead - Wafflepalooza May 5 - B.Nektar - Spring Fest May 5 - California Honey Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 4-24-18 we are yeast hunting today! Our guest is Luke Holcombe, with Scott Labs. Born and raised in California’s Central Valley, Luke grew up surrounded by wine grapes. This led him to pursue a degree at CalPoly, 4-24-18 we are yeast hunting today! Our guest is Luke Holcombe, with Scott Labs. Born and raised in California’s Central Valley, Luke grew up surrounded by wine grapes. This led him to pursue a degree at CalPoly, San Luis Obispo in Wine and Viticulture. Prior to joining Scott Laboratories, Luke was the Assistant Winemaker at McManis Family Vineyards in Ripon, California and Head Winemaker for Post Winery in Altus, Arkansas. He currently resides in Alma, Arkansas with his dog, Mr. Wilson.<br /> Scott Laboratories Inc. (USA) and Scott Laboratories Ltd. (Canada) are privately held companies specializing in value added products for the North American wine, craft brewing and distilled spirits industries.<br /> Their predecessor firm (the Berkeley Yeast Laboratory) was literally founded in the weeks prior to the end of Prohibition in 1933. The mission of the new company was to help customers produce better products for THEIR customers. Value added was a core principal then.  It remains a core value eight decades later.<br /> Their first products were lab services and yeast. In the years that followed the needs of the industry customers led them first to cellar supplies, then to packaging and finally into processing and bottling equipment. It has been an 80 year evolution driven by the concept of adding value.<br /> Our current product portfolios include some of the most famous names in the wine, craft brewing and spirits industries. In some cases we have our own proprietary products (such as Sparkolloid and Scottzymes) while in other cases we work with partner firms.<br /> <br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Scott Lab Fermentation Handbook<br /> Biomass Content Governs Fermentation Rate in Nitrogen-Deficient Wine Must<br /> Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases<br /> Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae<br /> Wine secondary aroma: understanding yeast production of higher alcohols<br /> Metabolic and transcriptomic respond of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions<br /> Effect of low temperature fermentation and nitrogen content on wine yeast metabolism<br /> Why, When and How to Measure YAN<br /> Chemistry in Winemaking<br /> Fermentation Management Practices<br /> Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium<br /> Tailored Organic Nutrient Additions<br /> Speed Brewing by Mary Izett<br /> Danny Acevedo - Modern Mead Making Videos<br /> American Homebrewers Association<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> April 29 - Brothers' Drake Mead - Wafflepalooza<br /> May 5 - B.Nektar - Spring Fest<br /> May 5 - California Honey Festival<br /> <br /> Got an event you’d like us to mention on GotMead Live?... GotMead.com yes 2:51:51 4-17-18 Alex Gonzalez – Honeypot Meadery-Southern California Mead Alliance-SoCal Mead Club http://gotmead.com/blog/gotmead-live/4-17-18-alex-gonzalez-honeypot-meadery-southern-california-mead-alliance-socal-mead-club/ Tue, 17 Apr 2018 20:48:05 +0000 http://gotmead.com/blog/?p=5277 4-17-18 Tonight our guest is Alex Gonzales, owner of Honeypot Meadery in Anaheim, CA, and one of the founders for the Southern California Mead Alliance and the Southern California Mead Club. Alex has been all over the mead world in the last couple years, and launched Honeypot Meadery after doing custom crushes with Golden Coast Mead. They will be opening a tasting room this summer. Alex is one of the founding members of the Southern California Mead Alliance (“SCMA”) and it’s current Director, helping to grow the mead community is both a personal and professional goal of his. While working within the California mead making community, Alex also started the Southern California Mead Club (“SCMC”). The SCMC is the nation's for regional mead club, sending variety packs of the best mead our locale has to offer every quarter. The Southern California Mead Alliance is the trade group for all Southern California professional meaderies or meaderies in planning. As of April 2018 members include 8 production mead producers and 4 meaderies in planning, all located in LA, Orange, and San Diego counties. As a group we hold structured meetings every other month consisting of the reviews of recent events, guest speakers, and educational talks amongst other things. We work together on common language marketing, promote events together, group buy items to drive down pricing, and work to solve each other’s problems as a team. The Southern California Mead Club is the nation’s first regional mead club. Every quarter SCMC club members receive shipments that contain an assortment of hand picked meads that reflect the best our region has to offer. Along with 2-4 bottles allocated in each box, members also receive swag from each of the meaderies included in the shipment. Currently there are 6 participating meaderies, with 1 more being added in April 2018. As more meaderies open in the region that bottle/can mead they will be added to future shipments that are sent out. More information about the club can be found at https://honeypotmeadery.com/so-cal-mead-club-details/ Alex has a lot to talk to us about, and the SoCal mead scene is jumping, so we'll be digging into that, Alex's mead, and what's going on out there. Join us! If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Black Swan Barrels White Labs Product Catalog New York Fermentation Fest Speed Brewing by Mary Izett Danny Acevedo - Modern Mead Making Videos American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events April 21 - The Winemakers Shop Mead Competition April 29 - Brothers' Drake Mead - Wafflepalooza May 5 - B.Nektar - Spring Fest Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! SaveSave 4-17-18 Tonight our guest is Alex Gonzales, owner of Honeypot Meadery in Anaheim, CA, and one of the founders for the Southern California Mead Alliance and the Southern California Mead Club. - Alex has been all over the mead world in the last couple y... 4-17-18 Tonight our guest is Alex Gonzales, owner of Honeypot Meadery in Anaheim, CA, and one of the founders for the Southern California Mead Alliance and the Southern California Mead Club.<br /> <br /> Alex has been all over the mead world in the last couple years, and launched Honeypot Meadery after doing custom crushes with Golden Coast Mead. They will be opening a tasting room this summer.<br /> <br /> Alex is one of the founding members of the Southern California Mead Alliance (“SCMA”) and it’s current Director, helping to grow the mead community is<br /> both a personal and professional goal of his. While working within the California mead making community, Alex also started the Southern California Mead Club (“SCMC”). The SCMC is the nation's for regional mead club, sending variety packs of the best mead our locale has to offer every quarter.<br /> <br /> The Southern California Mead Alliance is the trade group for all Southern California professional meaderies or meaderies in planning. As of April 2018 members include 8 production mead producers and 4 meaderies in planning, all located in LA, Orange, and San Diego counties. As a group we hold structured meetings every other month consisting of the reviews of recent events, guest speakers, and educational talks amongst other things. We work together on common language marketing, promote events together, group buy items to drive down pricing, and work to solve each other’s problems as a team.<br /> <br /> The Southern California Mead Club is the nation’s first regional mead club. Every quarter SCMC club members receive shipments that contain an assortment of hand picked meads that reflect the best our region has to offer. Along with 2-4 bottles allocated in each box, members also receive swag from each of the meaderies included in the shipment. Currently there are 6 participating meaderies, with 1 more being added in April 2018. As more meaderies open in the region that bottle/can mead they will be added to future shipments that are sent out. More information about the club can be found at https://honeypotmeadery.com/so-cal-mead-club-details/<br /> <br /> Alex has a lot to talk to us about, and the SoCal mead scene is jumping, so we'll be digging into that, Alex's mead, and what's going on out there. Join us!<br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Black Swan Barrels<br /> White Labs Product Catalog<br /> New York Fermentation Fest<br /> Speed Brewing by Mary Izett<br /> Danny Acevedo - Modern Mead Making Videos<br /> American Homebrewers Association<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> April 21 - The Winemakers Shop Mead Competition<br /> April 29 - Brothers' Drake Mead - Wafflepalooza<br /> May 5 - B.Nektar - Spring Fest<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!<br /> <br /> SaveSave GotMead.com yes 2:27:33 4-10-18 Evan Himes, Dutch Gold Honey – Honey varietals in mead http://gotmead.com/blog/gotmead-live/4-10-18-evan-himes-dutch-gold-honey-honey-varietals-mead/ Tue, 10 Apr 2018 21:40:36 +0000 http://gotmead.com/blog/?p=5271 4-10-18 We're off on a honey run today! If you went to the AMMA Conference, you may have gotten to hear Evan Himes speak about Dutch Gold Honey and the honey market, and maybe even gotten to taste the varietals Sergio made from their honeys. Evan is coming on tonight to talk with us about what Dutch Gold is up to, discuss varietals of honey, and dig into the honey market. And a little bird told us that we converted him, and he's now making mead, so we'll talk mead (of course) as well. A trail runner himself, Evan is a member of the Sales & Marketing Team at family-owned honey packer, Dutch Gold Honey, Inc. With a focus on ingredient sales, he uses his experience with handling bulk ingredients in a startup wholesale bakery operation to provide support to customers of all sizes. Evan prepares and delivers tailored technical presentations to mixed groups of marketing, purchasing, operations, quality assurance, and R&D food industry professionals using his degree and first career as a high school mathematics teacher. A man of multiple hats, he also managed a brand refresh and steered the development of a new website for Dutch Gold. In his free time, Evan serves in the Army National Guard, remains dedicated to health and fitness, and appreciates outdoor activities. He enjoys living in the city of Lancaster, Pennsylvania and spending time with his wife, Sarah. Come hear Evan talk honey, and we'll have tons of questions for him! If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Black Swan Barrels White Labs Product Catalog New York Fermentation Fest Speed Brewing by Mary Izett Danny Acevedo - Modern Mead Making Videos American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events April 14 - Bos Meadery - Gold Dust Women April 15 - Threadbare Mead and Cider - Hawk Brunch for Animal Rescue April 21 - The Winemakers Shop Mead Competition April 29 - Brothers' Drake Mead - Wafflepalooza May 5 - B.Nektar - Spring Fest Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 4-10-18 We're off on a honey run today! If you went to the AMMA Conference, you may have gotten to hear Evan Himes speak about Dutch Gold Honey and the honey market, and maybe even gotten to taste the varietals Sergio made from their honeys. - 4-10-18 We're off on a honey run today! If you went to the AMMA Conference, you may have gotten to hear Evan Himes speak about Dutch Gold Honey and the honey market, and maybe even gotten to taste the varietals Sergio made from their honeys.<br /> <br /> Evan is coming on tonight to talk with us about what Dutch Gold is up to, discuss varietals of honey, and dig into the honey market. And a little bird told us that we converted him, and he's now making mead, so we'll talk mead (of course) as well.<br /> <br /> A trail runner himself, Evan is a member of the Sales & Marketing Team at family-owned honey packer, Dutch Gold Honey, Inc. With a focus on ingredient sales, he uses his experience with handling bulk ingredients in a startup wholesale bakery operation to provide support to customers of all sizes.<br /> <br /> Evan prepares and delivers tailored technical presentations to mixed groups of marketing, purchasing, operations, quality assurance, and R&D food industry professionals using his degree and first career as a high school mathematics teacher. A man of multiple hats, he also managed a brand refresh and steered the development of a new website for Dutch Gold.<br /> <br /> In his free time, Evan serves in the Army National Guard, remains dedicated to health and fitness, and appreciates outdoor activities. He enjoys living in the city of Lancaster, Pennsylvania and spending time with his wife, Sarah.<br /> <br /> Come hear Evan talk honey, and we'll have tons of questions for him!<br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Black Swan Barrels<br /> White Labs Product Catalog<br /> New York Fermentation Fest<br /> Speed Brewing by Mary Izett<br /> Danny Acevedo - Modern Mead Making Videos<br /> American Homebrewers Association<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> April 14 - Bos Meadery - Gold Dust Women<br /> April 15 - Threadbare Mead and Cider - Hawk Brunch for Animal Rescue<br /> April 21 - The Winemakers Shop Mead Competition<br /> April 29 - Brothers' Drake Mead - Wafflepalooza<br /> May 5 - B.Nektar - Spring Fest<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:07:57 4-3-18 Stephen Snudden – Peer reviewed mead experiments http://gotmead.com/blog/gotmead-live/4-3-18-stephen-snudden-peer-reviewed-mead-experiments/ Tue, 03 Apr 2018 20:47:37 +0000 http://gotmead.com/blog/?p=5259 4-3-18 Tonight we're venturing into the world of mead data. Stephen Snudden is an avid home mead maker and BJCP certified beer and mead judge in Canada. Stephen is also a huge proponent of studies and data and because he was frustrated at the lack of formalized study of mead, he decided to design his own and founded the web site experimeads.com. This is an outlet for mead makers to share data observations through peer reviewed triangle test experiments and detailed BJCP evaluated recipes. The first experiment tested twelve yeast strains in traditional short meads. The meads were evaluated using triangle tests by experienced home brewers and BJCP certified judges in home brewers clubs across Canada. The second experiment involved testing the use of acid additions in short meads. The triangle tests for the second experiment were conducted with BJCP judges at Brewslam, Canada's largest home brew competition. He has written about and has upcoming experiments on Go-ferm off flavors, priming methods, and water profiles. His hope is to encourage others to conduct triangle test experiments and make their data available through experimeads and other outlets. We think this is pretty fascinating stuff, and figure you will too. Join us on the Slack group (link for chat room below) and listen live here! If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Black Swan Barrels White Labs Product Catalog New York Fermentation Fest Speed Brewing by Mary Izett Danny Acevedo - Modern Mead Making Videos American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events April 21 - The Winemakers Shop Mead Competition Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! SaveSave SaveSave 4-3-18 Tonight we're venturing into the world of mead data. Stephen Snudden is an avid home mead maker and BJCP certified beer and mead judge in Canada. Stephen is also a huge proponent of studies and data and because he was frustrated at the lack of f... 4-3-18 Tonight we're venturing into the world of mead data. Stephen Snudden is an avid home mead maker and BJCP certified beer and mead judge in Canada. Stephen is also a huge proponent of studies and data and because he was frustrated at the lack of formalized study of mead, he decided to design his own and founded the web site experimeads.com.<br /> <br /> This is an outlet for mead makers to share data observations through peer reviewed triangle test experiments and detailed BJCP evaluated recipes. The first experiment tested twelve yeast strains in traditional short meads. The meads were evaluated using triangle tests by experienced home brewers and BJCP certified judges in home brewers clubs across Canada. The second experiment involved testing the use of acid additions in short meads. The triangle tests for the second experiment were conducted with BJCP judges at Brewslam, Canada's largest home brew competition. He has written about and has upcoming experiments on Go-ferm off flavors, priming methods, and water profiles. His hope is to encourage others to conduct triangle test experiments and make their data available through experimeads and other outlets.<br /> <br /> We think this is pretty fascinating stuff, and figure you will too. Join us on the Slack group (link for chat room below) and listen live here!<br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Black Swan Barrels<br /> White Labs Product Catalog<br /> New York Fermentation Fest<br /> Speed Brewing by Mary Izett<br /> Danny Acevedo - Modern Mead Making Videos<br /> American Homebrewers Association<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> April 21 - The Winemakers Shop Mead Competition<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!<br /> <br /> SaveSave<br /> <br /> SaveSave GotMead.com yes 2:09:47 3-27-18 Chris Sheldon, owner of Diner Brewing Co, and review of AMMA Conference and Mazer Cup http://gotmead.com/blog/gotmead-live/3-27-18-chris-sheldon-owner-diner-brewing-co-review-amma-conference-mazer-cup/ Tue, 27 Mar 2018 19:53:35 +0000 http://gotmead.com/blog/?p=5253 3-27-18 Whew, it’s been a busy few weeks! We return this week with something different, a cidery owner. Mead and cider go hand in hand, and there are many similarities. So, we're talking with Chris Sheldon, owner of Diner Brewi Co, in New York state. Chris first began trying his hand at brewing in 2008 while he was a junior at Boston College. He and his roommate were feeling unsatisfied with the beer made available to them in stores and at bars, so they sought out a beer-making kit to create their own. The first product wasn't what they'd hoped. But, after they had run out of ingredients, he took the kit and made his first batch of cider. Fast forward nine years later, and Sheldon has his ciders on tap in 16 different retailers in New York. Chris said after realizing that cider making had begun taking over his life, he knew he had to turn it into a profession. Join us to learn more about Chris' journey and his ciders. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Black Swan Barrels White Labs Product Catalog New York Fermentation Fest Speed Brewing by Mary Izett Danny Acevedo - Modern Mead Making Videos American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events April 21 - The Winemakers Shop Mead Competition Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 3-27-18 Whew, it’s been a busy few weeks! We return this week with something different, a cidery owner. Mead and cider go hand in hand, and there are many similarities. So, we're talking with Chris Sheldon, owner of Diner Brewi Co, in New York state. 3-27-18 Whew, it’s been a busy few weeks! We return this week with something different, a cidery owner. Mead and cider go hand in hand, and there are many similarities. So, we're talking with Chris Sheldon, owner of Diner Brewi Co, in New York state.<br /> <br /> Chris first began trying his hand at brewing in 2008 while he was a junior at Boston College. He and his roommate were feeling unsatisfied with the beer made available to them in stores and at bars, so they sought out a beer-making kit to create their own.<br /> <br /> The first product wasn't what they'd hoped. But, after they had run out of ingredients, he took the kit and made his first batch of cider.<br /> <br /> Fast forward nine years later, and Sheldon has his ciders on tap in 16 different retailers in New York. Chris said after realizing that cider making had begun taking over his life, he knew he had to turn it into a profession.<br /> <br /> Join us to learn more about Chris' journey and his ciders.<br /> <br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> Join us on live chat during the show<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Black Swan Barrels<br /> White Labs Product Catalog<br /> New York Fermentation Fest<br /> Speed Brewing by Mary Izett<br /> Danny Acevedo - Modern Mead Making Videos<br /> American Homebrewers Association<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> April 21 - The Winemakers Shop Mead Competition<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:27:27 2-27-18 BJCP – Kristen England and Julie Lawson and AMMA Speaker Showcase – Adam Crockett – Barreling and Alternatives http://gotmead.com/blog/gotmead-live/2-27-18-bjcp-kristen-england-julie-lawson-amma-speaker-showcase-adam-crockett-barreling-alternatives/ Tue, 27 Feb 2018 22:26:59 +0000 http://gotmead.com/blog/?p=5237 2-27-18 Tonight we're mixing it up a bit, with a regular guest, and an AMMA Mead Conference Speaker. Julie Lawson and Kristen England will be here with the BJCP, and Adam Crockett, owner of Haymaker Meadery, talking about mead and oak. Kristen is a medical doctor. And spent some time overseas pursuing his studies, where he discovered awesome beer. Upon returning to the U.S., England began homebrewing. He passionately pursued his hobby even as he attended graduate school at the University of Minnesota. “I got into homebrewing big time,” he says. “I brewed thousands of batches of beer. Every day, even after work, I was brewing beer, no matter what.” In addition to brewing, he continued researching his new craft. He’d drive or fly all over just to taste different beer and get as much information as he could. “People love throwing the word ‘passion’ around, but they don’t understand what it means,” he says. “It’s doing as much as you possibly can when you’re not on the clock to do it. I’ve always been someone who wants to learn as much as he can about everything.” In his pursuit to know more, England attended a class to become a beer judge through the Beer Judging Certification Program. He was underwhelmed by the experience and particularly frustrated that there were no educational guidelines for instructors. Not one to sit on the sidelines, he took action. “I used to write grants all the time for grad school, so I wrote up a 20-page thing and submitted it,” he says. “I didn’t ask permission, I just thought, ‘We need this. I will do it.’” That’s how his eight-year tenure as the BJCP’s educational director started. From 2004 to 2012, he built the BJCP educational program with the help of two assistants, became a Grand Master Judge, taught classes, and helped rewrite the BJCP style guidelines.He is now the Education and Training Liaison for the BJCP. Julie has been making beer, wine, mead and cider since 2008. Like many others, she started Home brewing after receiving a department store home brew kit (which was never actually used). She joined a local club but still wanted to learn so much more about the whole process, so when classes for the Beer Judge Certification Program were being offered she attended, took the exam and have been a judge since January 2009. In 2013 she completed a Mead training course and took/passed the exam She currently is National Ranked BJCP with a Mead Endorsement. She's very interested in the education aspect home brewing and judging. Not everyone has have local clubs or seasoned brewers they can reach out to for assist or questions. She would like to see more reliable source of education that is easily accessible to learners at all levels. She has assisted with BJCP and Mead Judging classes in Milwaukee and am currently facilitating a 7 part series in Oshkosh, WI. And Julie is member of the BJCP staff serving as Assistant Education Director under the Education and Training Directorate. Julie lives in Fond du Lac Wisconsin and her primary club is Milwaukee Beer Barons. Our second guest tonight is Adam Crockett, owner of Haymaker Meadery. Adam has been working in the barrel industry for the last 4 years selling barrels to breweries, wineries, and meaderies all over the US and Canada. He has worked with large breweries like Allagash and Jolly Pumpkin and small local breweries in every corner. He has worked directly with distilleries and wineries to provide the best barrels available. He has helped many breweries build up their barrel program and has helped a number of breweries win GABF medals because of his barrel knowledge. He hopes to share his knowledge that he has collected and help meaderies take the step into barrel aging meads. He also owns Haymaker Meadery who does a number of barrel aged meads. In this talk we will cover barrels, barrel alternatives, and care for your vessels. Get your AMMA tickets at amma.brownpapertickets.com 2-27-18 Tonight we're mixing it up a bit, with a regular guest, and an AMMA Mead Conference Speaker. Julie Lawson and Kristen England will be here with the BJCP, and Adam Crockett, owner of Haymaker Meadery, talking about mead and oak. - 2-27-18 Tonight we're mixing it up a bit, with a regular guest, and an AMMA Mead Conference Speaker. Julie Lawson and Kristen England will be here with the BJCP, and Adam Crockett, owner of Haymaker Meadery, talking about mead and oak.<br /> <br /> Kristen is a medical doctor. And spent some time overseas pursuing his studies, where he discovered awesome beer. Upon returning to the U.S., England began homebrewing. He passionately pursued his hobby even as he attended graduate school at the University of Minnesota. “I got into homebrewing big time,” he says. “I brewed thousands of batches of beer. Every day, even after work, I was brewing beer, no matter what.”<br /> <br /> In addition to brewing, he continued researching his new craft. He’d drive or fly all over just to taste different beer and get as much information as he could. “People love throwing the word ‘passion’ around, but they don’t understand what it means,” he says. “It’s doing as much as you possibly can when you’re not on the clock to do it. I’ve always been someone who wants to learn as much as he can about everything.”<br /> <br /> In his pursuit to know more, England attended a class to become a beer judge through the Beer Judging Certification Program. He was underwhelmed by the experience and particularly frustrated that there were no educational guidelines for instructors. Not one to sit on the sidelines, he took action. “I used to write grants all the time for grad school, so I wrote up a 20-page thing and submitted it,” he says. “I didn’t ask permission, I just thought, ‘We need this. I will do it.’”<br /> <br /> That’s how his eight-year tenure as the BJCP’s educational director started. From 2004 to 2012, he built the BJCP educational program with the help of two assistants, became a Grand Master Judge, taught classes, and helped rewrite the BJCP style guidelines.He is now the Education and Training Liaison for the BJCP.<br /> <br /> Julie has been making beer, wine, mead and cider since 2008. Like many others, she started Home brewing after receiving a department store home brew kit (which was never actually used). She joined a local club but still wanted to learn so much more about the whole process, so when classes for the Beer Judge Certification Program were being offered she attended, took the exam and have been a judge since January 2009. In 2013 she completed a Mead training course and took/passed the exam She currently is National Ranked BJCP with a Mead Endorsement. She's very interested in the education aspect home brewing and judging. Not everyone has have local clubs or seasoned brewers they can reach out to for assist or questions.<br /> <br /> She would like to see more reliable source of education that is easily accessible to learners at all levels. She has assisted with BJCP and Mead Judging classes in Milwaukee and am currently facilitating a 7 part series in Oshkosh, WI. And Julie is member of the BJCP staff serving as Assistant Education Director under the Education and Training Directorate. Julie lives in Fond du Lac Wisconsin and her primary club is Milwaukee Beer Barons.<br /> <br /> Our second guest tonight is Adam Crockett, owner of Haymaker Meadery. Adam has been working in the barrel industry for the last 4 years selling barrels to breweries, wineries, and meaderies all over the US and Canada. He has worked with large breweries like Allagash and Jolly Pumpkin and small local breweries in every corner. He has worked directly with distilleries and wineries to provide the best barrels available. He has helped many breweries build up their barrel program and has helped a number of breweries win GABF medals because of his barrel knowledge.<br /> He hopes to share his knowledge that he has collected and help meaderies take the step into barrel aging meads. He also owns Haymaker Meadery who does a number of barrel aged meads. In this talk we will cover barrels, barrel alternatives, and care for your vessels. GotMead.com yes 2:19:05 2-20-18 – AMMA Speaker Showcase – Carolyn Peepall – Sour Mead Experiment http://gotmead.com/blog/gotmead-live/2-20-18-amma-speaker-showcase-carolyn-peepall-sour-mead-experiment/ Tue, 20 Feb 2018 22:31:47 +0000 http://gotmead.com/blog/?p=5229 2-20-18 We're continuing our speaker showcase for the AMMA Conference with Carolyn Peepall. Carolyn is originally from South Africa, and has been a beekeeper since 2007. She started the Bee Town Bee Club in Bloomington, Indiana in 2014, with a focus on sustainable beekeeping within the Bloomington area. The Bee Town Bee Club is a growing group of bee minded folks who are striving to raise Indiana hardy bees. She started making mead back in 2009 but it was pretty dreadful. Once she buckled down and focused on the science behind it her meads improved markedly. Once she learned importance of temperature control and started using Staggered Nutrient Addition (SNA) protocols, her meads started to place in competitions. Carolyn is also a BJCP Certified Mead Judge and focuses on making creative meads that push the envelope. She was awarded the AMMA 2017 Grant to make meads using bacteria free, lactic acid souring yeasts which can be tasted in the AMMA Sour Mead Project session at the AMMA Conference. Carolyn will be presenting her sour mead experiment that she did after winning the AMMA Grant, and will provide attendees the opportunity to taste, and provide feedback on, traditional meads made with 13 different bacteria free, lactic acid producing, sour yeast strains. These 13 meads are products of the 2017 AMMA Grant and this session will provide vital feedback to complete the Sour Mead Project. A short presentation will be done at the beginning of the session explain the background and details of the AMMA Sour Mead project. The objective of this session is to allow attendees, as much time as possible to taste and document their feedback. Tasting sheets, as well as information on each mead, will be provided. Our second guest tonight is Theresa Dorr, with Vinoshipper which is currently carrying over a 100 meaderies! Theresa will be speaking on Mead Clubs at the AMMA Conference. She will be talking about Best Practices for building and growing profitable mead clubs which are easily managed and generate recurring revenue to help you grow your business. With 18+ years in our industry I will highlight the best practices for designing your club program, unique benefits that don’t cut into your profits, and considerations for managing your club releases Get your AMMA tickets at amma.brownpapertickets.com If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Scott Labs Handbook White Labs Product Catalog New York Fermentation Fest Speed Brewing by Mary Izett Danny Acevedo - Modern Mead Making Videos American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events February 22 - Defend our Bees - Talk at Brothers Drake Meadery March 16-17 - Mazer Cup International March 31 - Day of the Juice Beer Festival April 21 - The Winemakers Shop Mead Competition Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!   SaveSave 2-20-18 We're continuing our speaker showcase for the AMMA Conference with Carolyn Peepall. - Carolyn is originally from South Africa, and has been a beekeeper since 2007. She started the Bee Town Bee Club in Bloomington, Indiana in 2014, 2-20-18 We're continuing our speaker showcase for the AMMA Conference with Carolyn Peepall.<br /> <br /> Carolyn is originally from South Africa, and has been a beekeeper since 2007. She started the Bee Town Bee Club in Bloomington, Indiana in 2014, with a focus on sustainable beekeeping within the Bloomington area. The Bee Town Bee Club is a growing group of bee minded folks who are striving to raise Indiana hardy bees.<br /> <br /> She started making mead back in 2009 but it was pretty dreadful. Once she buckled down and focused on the science behind it her meads improved markedly. Once she learned importance of temperature control and started using Staggered Nutrient Addition (SNA) protocols, her meads started to place in competitions.<br /> <br /> Carolyn is also a BJCP Certified Mead Judge and focuses on making creative meads that push the envelope. She was awarded the AMMA 2017 Grant to make meads using bacteria free, lactic acid souring yeasts which can be tasted in the AMMA Sour Mead Project session at the AMMA Conference.<br /> <br /> Carolyn will be presenting her sour mead experiment that she did after winning the AMMA Grant, and will provide attendees the opportunity to taste, and provide feedback on, traditional meads made with 13 different bacteria free, lactic acid producing, sour yeast strains.<br /> <br /> These 13 meads are products of the 2017 AMMA Grant and this session will provide vital feedback to complete the Sour Mead Project. A short presentation will be done at the beginning of the session explain the background and details of the AMMA Sour Mead project. The objective of this session is to allow attendees, as much time as possible to taste and document their feedback. Tasting sheets, as well as information on each mead, will be provided.<br /> <br /> Our second guest tonight is Theresa Dorr, with Vinoshipper which is currently carrying over a 100 meaderies! Theresa will be speaking on Mead Clubs at the AMMA Conference. She will be talking about Best Practices for building and growing profitable mead clubs which are easily managed and generate recurring revenue to help you grow your business. With 18+ years in our industry I will highlight the best practices for designing your club program, unique benefits that don’t cut into your profits, and considerations for managing your club releases<br /> <br /> Get your AMMA tickets at amma.brownpapertickets.com<br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Scott Labs Handbook<br /> White Labs Product Catalog<br /> New York Fermentation Fest<br /> Speed Brewing by Mary Izett<br /> Danny Acevedo - Modern Mead Making Videos<br /> American Homebrewers Association<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> February 22 - Defend our Bees - Talk at Brothers Drake Meadery<br /> March 16-17 - Mazer Cup International<br /> March 31 - Day of the Juice Beer Festival<br /> April 21 - The Winemakers Shop Mead Competition<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!<br /> <br />  <br /> <br /> SaveSave GotMead.com yes 2:09:19 2-13-18 AMMA Showcase: Greg Heller-LaBelle – TTB and Chrissie Zaerpoor – Mead and Food Pairing http://gotmead.com/blog/gotmead-live/2-13-18-amma-showcase-greg-heller-labelle-ttb-chrissie-zaerpoor-mead-food-pairing/ Tue, 13 Feb 2018 18:29:05 +0000 http://gotmead.com/blog/?p=5217 2-13-18 Tonight we're continuing our AMMA Conference Speaker Showcase and have Greg Heller-LaBelle, owner of The Colony Meadery and Chrissie Manion Zaerpoor, author of The Art of Mead and Food Pairing. Greg Heller-LaBelle is the CEO and co-founder of The Colony Meadery in Allentown, PA. Prior to that, he drove the success and growth of startup ventures in industries ranging from community banking to math educational technology. A passionate believer in community and economic development, Greg started his career at the economic development nonprofit Riverlife in Pittsburgh, where he coordinated communications around major land development projects, including stadiums and Point State Park revitalization. He also has worked and volunteered on several political campaigns, ranging from city council to president. In his off time, Greg was a writer who had successful blogs on politics, beer and art (and, sometimes, how they interact). An alumnus of Pitt and Lehigh, he’s lived in Bethlehem three times, Pittsburgh twice, and Mexico once. Now he lives in Bethlehem with his wife and their bulldog, Disraeli. As Legislative Affairs Chair of the AMMA, Greg has overseen several major achievements, including: common formulas and COLAs from the TTB; a relaxation of barrel aging in meads; and the passage of the Craft Beverage Modernization and Tax Reform Act, which is the first legislation to carve out specific tax benefits for mead. In Pennsylvania, his work with the Assembly led to a change in laws that permitted meaderies to work with wholesalers. Greg will be giving a wide-ranging talk on how to successfully interact with the TTB at the AMMA Conference, featuring everything from formulas to labels, with a robust time for Q&A. Our second guest this evening, Chrissie Manion Zaerpoor, holds a B.S. in Physics from Arizona State University, and “most of a master’s degree” in electrical engineering and semiconductor materials and device characterization from Columbia University. She was a process engineer and engineering manager at Intel Corporation for 13 years before founding Kookoolan Farms in Yamhill, Oregon, in 2005, with her husband Koorosh. She first heard the word “mead” in high school English class in about 1981 and has been obsessed with mead ever since; she’s been an amateur meadmaker since 1997 and a licensed commercial meadery owner since 2009 Kookoolan World Meadery (approximately the 80th licensed American meadery). Kookoolan Farms meads have twice won medals at Mazer Cup International (2014 and 2015 silver medals). Chrissie was a founding director of the American Mead Makers Association, its first Legislative Committee Chair, and contributing editor and frequent contributor to the AMMA Journal, as well as to the new publication MeadMag.com. She is the author of “The Art of Mead Tasting and Food Pairing,” published 2017 and in consideration both for the Gourmand and James Beard cookbook awards. She is the Keynote Speaker and lead lecturer for the University of California/Davis Honey and Pollination Center’s newest mead course, “Intermediate Mead Making: The Styles and Nuances of Mead,” February 2018. www.facebook.com/meadandfood Chrissie will be talking about pairing Mead and Food, both for home meadmakers and pros. Her presentation will be an overview of mead pairing strategies for more enjoyment of your meads at home; using your knowledge of food pairings to design better-selling meads; to sell more mead in the tasting room; and to sell more mead to restaurants. 1. “Impact” (body and intensity of the drink and the food should match): big meads with big food; delicate meads with light food 2. Treat traditional meads as white wines (examples and photos) 3. Treat sweet meads as dessert wines for cheese and dessert pairings (examples and photos) 4. Oak pairs with smoke 5. Pair semisweet to sweet meads with hot/spicy foods to cut the heat (examples and photos) ethnic pairings: basil metheglin with Italian; m... 2-13-18 Tonight we're continuing our AMMA Conference Speaker Showcase and have Greg Heller-LaBelle, owner of The Colony Meadery and Chrissie Manion Zaerpoor, author of The Art of Mead and Food Pairing. - Greg Heller-LaBelle is the CEO and co-founder o... 2-13-18 Tonight we're continuing our AMMA Conference Speaker Showcase and have Greg Heller-LaBelle, owner of The Colony Meadery and Chrissie Manion Zaerpoor, author of The Art of Mead and Food Pairing.<br /> <br /> Greg Heller-LaBelle is the CEO and co-founder of The Colony Meadery in Allentown, PA. Prior to that, he drove the success and growth of startup ventures in industries ranging from community banking to math educational technology. A passionate believer in community and economic development, Greg started his career at the economic development nonprofit Riverlife in Pittsburgh, where he coordinated communications around major land development projects, including stadiums and Point State Park revitalization. He also has worked and volunteered on several political campaigns, ranging from city council to president. In his off time, Greg was a writer who had successful blogs on politics, beer and art (and, sometimes, how they interact). An alumnus of Pitt and Lehigh, he’s lived in Bethlehem three times, Pittsburgh twice, and Mexico once. Now he lives in Bethlehem with his wife and their bulldog, Disraeli.<br /> <br /> As Legislative Affairs Chair of the AMMA, Greg has overseen several major achievements, including: common formulas and COLAs from the TTB; a relaxation of barrel aging in meads; and the passage of the Craft Beverage Modernization and Tax Reform Act, which is the first legislation to carve out specific tax benefits for mead. In Pennsylvania, his work with the Assembly led to a change in laws that permitted meaderies to work with wholesalers.<br /> <br /> Greg will be giving a wide-ranging talk on how to successfully interact with the TTB at the AMMA Conference, featuring everything from formulas to labels, with a robust time for Q&A.<br /> <br /> Our second guest this evening, Chrissie Manion Zaerpoor, holds a B.S. in Physics from Arizona State University, and “most of a master’s degree” in electrical engineering and semiconductor materials and device characterization from Columbia University. She was a process engineer and engineering manager at Intel Corporation for 13 years before founding Kookoolan Farms in Yamhill, Oregon, in 2005, with her husband Koorosh. She first heard the word “mead” in high school English class in about 1981 and has been obsessed with mead ever since; she’s been an amateur meadmaker since 1997 and a licensed commercial meadery owner since 2009 Kookoolan World Meadery (approximately the 80th licensed American meadery). Kookoolan Farms meads have twice won medals at Mazer Cup International (2014 and 2015 silver medals). Chrissie was a founding director of the American Mead Makers Association, its first Legislative Committee Chair, and contributing editor and frequent contributor to the AMMA Journal, as well as to the new publication MeadMag.com. She is the author of “The Art of Mead Tasting and Food Pairing,” published 2017 and in consideration both for the Gourmand and James Beard cookbook awards. She is the Keynote Speaker and lead lecturer for the University of California/Davis Honey and Pollination Center’s newest mead course, “Intermediate Mead Making: The Styles and Nuances of Mead,” February 2018.<br /> www.facebook.com/meadandfood<br /> <br /> Chrissie will be talking about pairing Mead and Food, both for home meadmakers and pros. Her presentation will be an overview of mead pairing strategies for more enjoyment of your meads at home; using your knowledge of food pairings to design better-selling meads; to sell more mead in the tasting room; and to sell more mead to restaurants.<br /> <br /> 1. “Impact” (body and intensity of the drink and the food should match): big meads with big food; delicate meads with light food<br /> 2. Treat traditional meads as white wines (examples and photos)<br /> 3. Treat sweet meads as dessert wines for cheese and dessert pairings (examples and photos)<br /> 4. Oak pairs with smoke<br /> 5. GotMead.com yes 2:12:11 2-6-18 AMMA Speaker Showcase – Carvin Wilson – Techniques for Fruit Additions in Meads http://gotmead.com/blog/gotmead-live/2-6-18-amma-speaker-showcase-carvin-wilson-techniques-fruit-additions-meads/ Tue, 06 Feb 2018 21:35:14 +0000 http://gotmead.com/blog/?p=5211 2-6-18 We’re continuing showcasing speakers for the AMMA Conference next month with Carvin Wilson. Carvin will be speaking on different fruit addtion techniques for making melomels. He wil be doing a side-by-side comparison of difference meads made with all fruit in the primary, all fruit in the secondary, half primary/secondary, and one late fruit addition in primary. All meads will be made with the same fruit without any acid adjustments. The goal of this is to educate mead makers on the difference flavor profiles of each different fruit addition technique. Carvin has been much in the mead scene the last couple years, and he’s cleaned up with many medals for his excellent meads. He’s also a very successful business owner, and a huge supporter of the AMMA and the Mazer Cup International. Carvin hosts a large suite during the events at the hotel and the meadmaker get togethers there are a who’s who of mead. He also generously hosts several tables at the MCI Mead Mixer to allow smaller meaderies to showcase their meads at the largest mead tasting in the world. Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook or hit me up on Twitter @gotmeadnow. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here:  https://join.skype.com/ziEOpYCEWrcg during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Scott Labs Handbook White Labs Product Catalog New York Fermentation Fest Speed Brewing by Mary Izett Danny Acevedo - Modern Mead Making Videos American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events February 10 - Big Lost Meadery - Beer Pong Tournament February 10 - Bos Meadery - Songwriter Soup with Meghan Rose and Dana Perry February 10 - Orchid Cellars - Valentines Day Mead and Chocolate Tasting with Zoe’s Chocolates February 13 - Superstition Meadery - Tasting and Music at the Wandering Tortoise February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House March 31 - Day of the Juice Beer Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 2-6-18 We’re continuing showcasing speakers for the AMMA Conference next month with Carvin Wilson. Carvin will be speaking on different fruit addtion techniques for making melomels. He wil be doing a side-by-side comparison of difference meads made wit... 2-6-18 We’re continuing showcasing speakers for the AMMA Conference next month with Carvin Wilson. Carvin will be speaking on different fruit addtion techniques for making melomels. He wil be doing a side-by-side comparison of difference meads made with all fruit in the primary, all fruit in the secondary, half primary/secondary, and one late fruit addition in primary. All meads will be made with the same fruit without any acid adjustments. The goal of this is to educate mead makers on the difference flavor profiles of each different fruit addition technique.<br /> Carvin has been much in the mead scene the last couple years, and he’s cleaned up with many medals for his excellent meads. He’s also a very successful business owner, and a huge supporter of the AMMA and the Mazer Cup International. Carvin hosts a large suite during the events at the hotel and the meadmaker get togethers there are a who’s who of mead. He also generously hosts several tables at the MCI Mead Mixer to allow smaller meaderies to showcase their meads at the largest mead tasting in the world.<br /> <br /> Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook or hit me up on Twitter @gotmeadnow.<br /> <br /> <br /> Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here:  https://join.skype.com/ziEOpYCEWrcg during the show, and we'll pass along questions to the guest, and answer your questions!<br /> <br /> Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT)<br /> Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Scott Labs Handbook<br /> White Labs Product Catalog<br /> New York Fermentation Fest<br /> Speed Brewing by Mary Izett<br /> Danny Acevedo - Modern Mead Making Videos<br /> American Homebrewers Association<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> February 10 - Big Lost Meadery - Beer Pong Tournament<br /> February 10 - Bos Meadery - Songwriter Soup with Meghan Rose and Dana Perry<br /> February 10 - Orchid Cellars - Valentines Day Mead and Chocolate Tasting with Zoe’s Chocolates<br /> February 13 - Superstition Meadery - Tasting and Music at the Wandering Tortoise<br /> February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House<br /> March 31 - Day of the Juice Beer Festival<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:17:47 1/30/18 AMMA Speaker Showcase: Diane Currier – Honeygirl Meadery – Solopreneur, Going it Alone to Start a Meadery http://gotmead.com/blog/gotmead-live/1-30-18-amma-speaker-showcase-diane-currier-honeygirl-meadery-solopreneur-going-alone-start-meadery/ Tue, 30 Jan 2018 20:51:21 +0000 http://gotmead.com/blog/?p=5207 1/30/18 We're continuing the run up to the AMMA Conference and Mazer Cup Competitions and talking with Diane Currier, owner of HoneyGirl Meadery here in Durham, NC. Diane started homebrewing beer shortly after moving back to Durham in the early 1990s. She experienced her first mead at Ring of Fire Meadery in Homer Alaska in 2004. After hiking through a field of local fireweed wildflowers, she was introduced to a mead made from those flowers, and was hooked for life. She remains in awe of the extraordinary results of fermenting what is essentially billions of bee visits to flowers and the amazing transformation of nectar into honey into mead. Diane will be talking at the AMMA Conference about 'going it alone' as a solopreneur starting a meadery, digging into the things that worked, and things that didn't, and the ways she overcame the obstacles to get her meadery opened. Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook or hit me up on Twitter @gotmeadnow. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here:  https://join.skype.com/ziEOpYCEWrcg during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes New York Fermentation Fest Speed Brewing by Mary Izett Danny Acevedo - Modern Mead Making Videos American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 31 - Wild Blossom Meadery - Mead and Cheese 101 February 1 - Threadbare Mead and Cider - Game Night and Mardi Gras kickoff February 10 - Big Lost Meadery - Beer Pong Tournament February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 1/30/18 We're continuing the run up to the AMMA Conference and Mazer Cup Competitions and talking with Diane Currier, owner of HoneyGirl Meadery here in Durham, NC. - Diane started homebrewing beer shortly after moving back to Durham in the early 1990... 1/30/18 We're continuing the run up to the AMMA Conference and Mazer Cup Competitions and talking with Diane Currier, owner of HoneyGirl Meadery here in Durham, NC.<br /> <br /> Diane started homebrewing beer shortly after moving back to Durham in the early 1990s. She experienced her first mead at Ring of Fire Meadery in Homer Alaska in 2004. After hiking through a field of local fireweed wildflowers, she was introduced to a mead made from those flowers, and was hooked for life. She remains in awe of the extraordinary results of fermenting what is essentially billions of bee visits to flowers and the amazing transformation of nectar into honey into mead.<br /> <br /> Diane will be talking at the AMMA Conference about 'going it alone' as a solopreneur starting a meadery, digging into the things that worked, and things that didn't, and the ways she overcame the obstacles to get her meadery opened.<br /> <br /> Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook or hit me up on Twitter @gotmeadnow.<br /> <br /> <br /> Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here:  https://join.skype.com/ziEOpYCEWrcg during the show, and we'll pass along questions to the guest, and answer your questions!<br /> <br /> Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT)<br /> Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> New York Fermentation Fest<br /> Speed Brewing by Mary Izett<br /> Danny Acevedo - Modern Mead Making Videos<br /> American Homebrewers Association<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> January 31 - Wild Blossom Meadery - Mead and Cheese 101<br /> February 1 - Threadbare Mead and Cider - Game Night and Mardi Gras kickoff<br /> February 10 - Big Lost Meadery - Beer Pong Tournament<br /> February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:19:28 1-23-18 AMMA Speaker Showcase – Jeff Herbert – Expanding Production and Chris Kuzme – NY Fermentation Fest http://gotmead.com/blog/gotmead-live/1-23-18-amma-speaker-showcase-jeff-herbert-expanding-production-chris-kuzme-ny-fermentation-fest/ Tue, 23 Jan 2018 22:29:15 +0000 http://gotmead.com/blog/?p=5189 1-23-18 We're continuing talking with AMMA speakers, and tonight we have Jeff Herbert, meadmaker and owner at Superstition Meadery, who is stepping in for Carlos Bassetti, who can't make it tonight.  Carlos is speaking at the conference about Superstition's leap from 60 gallon batches to 1000 gallon batches. He's also an amazing meadmaker, with some very unique ideas. We're going to get an overview of his talk, and then pick Jeff's brains on his mead making ideas and techniques. We're also going to have Chris Kuzme, who is putting on the NY Fermentation Fest, which this year will have several meaderies represented. This event is about all things fermented, so there will be beer, wine, mead, cider, saurkraut,  kombucha, and there will be all sorts of yummy food. Chris is going to tell us about the event. He's an excellent brewer, and has a brewer in NYC, and is married to Mary Izett, author of "Speed Brewing" who we had on the show back in August.   Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook or hit me up on Twitter @gotmeadnow. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here:  https://join.skype.com/ziEOpYCEWrcg during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes New York Fermentation Fest Speed Brewing by Mary Izett Danny Acevedo - Modern Mead Making Videos American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 24 - Honeymoon Mead and Cider -Open Mic with  Pace Rubadeau January 24 - Brothers Drake Meadery - Soul Eyz concert January 24 - Superstition Meadery - Free Mead Tasting and music at the Wandering Tortoise January 31 - Wild Blossom Meadery - Mead and Cheese 101 February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! SaveSave 1-23-18 We're continuing talking with AMMA speakers, and tonight we have Jeff Herbert, meadmaker and owner at Superstition Meadery, who is stepping in for Carlos Bassetti, who can't make it tonight.  Carlos is speaking at the conference about Superstit... 1-23-18 We're continuing talking with AMMA speakers, and tonight we have Jeff Herbert, meadmaker and owner at Superstition Meadery, who is stepping in for Carlos Bassetti, who can't make it tonight.  Carlos is speaking at the conference about Superstition's leap from 60 gallon batches to 1000 gallon batches. He's also an amazing meadmaker, with some very unique ideas. We're going to get an overview of his talk, and then pick Jeff's brains on his mead making ideas and techniques.<br /> <br /> We're also going to have Chris Kuzme, who is putting on the NY Fermentation Fest, which this year will have several meaderies represented. This event is about all things fermented, so there will be beer, wine, mead, cider, saurkraut,  kombucha, and there will be all sorts of yummy food. Chris is going to tell us about the event. He's an excellent brewer, and has a brewer in NYC, and is married to Mary Izett, author of "Speed Brewing" who we had on the show back in August.<br /> <br />  <br /> <br /> Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook or hit me up on Twitter @gotmeadnow.<br /> <br /> <br /> Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here:  https://join.skype.com/ziEOpYCEWrcg during the show, and we'll pass along questions to the guest, and answer your questions!<br /> <br /> Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT)<br /> Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> New York Fermentation Fest<br /> Speed Brewing by Mary Izett<br /> Danny Acevedo - Modern Mead Making Videos<br /> American Homebrewers Association<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> January 24 - Honeymoon Mead and Cider -Open Mic with  Pace Rubadeau<br /> January 24 - Brothers Drake Meadery - Soul Eyz concert<br /> January 24 - Superstition Meadery - Free Mead Tasting and music at the Wandering Tortoise<br /> January 31 - Wild Blossom Meadery - Mead and Cheese 101<br /> February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!<br /> <br /> SaveSave GotMead.com yes 2:24:20 1-16-18 AMMA Speaker Showcase – Matt Weide and Bocheting Honey http://gotmead.com/blog/gotmead-live/1-16-18-amma-speaker-showcase-matt-weide-bocheting-honey/ Tue, 16 Jan 2018 20:05:36 +0000 http://gotmead.com/blog/?p=5184 1-16-18 We're continuing featuring some of the AMMA speakers in this run up to the AMMA Conference March 14-15 and the Mazer Cup International Mead Competition and Mead Mixer March 16-17. Today we're featuring Matt Weide, VP of the Minnesota Homebrewers Association. Matt is going to be presenting at the AMMA Conference on how to bochet honey. In his talk at the conference, he will discuss the methods of caramelizing honey for meads. The pros and cons for the different methods along with how it will change the end product. He will also cover how caramelizing honey can differ depending on the contents of the honey. How caramelizing honey will effect fermentation and the flavor components in the mead. He will end with thoughts on recipe formulation and tips and tricks to keep the brew day safe and problem free. Several different candied honey and bochet samples will be available for a sensory discussion during the presentation. (you really do want to go to this talk!!) Unless you've been living under a rock, you'll know that carmelizing honey, known as 'bochet' is the hottest (heh) trend out there in meadmaking right now. And there are many ways to do it, some better than others. Matt is speaking on this very subject, even more in depth, at the AMMA Conference and Trade Show in Broomfield this March. So we're getting a bit of a taste of what he's going to dig into during his talk. Then there is the consideration of what sort of honey is best, what temps are best, how dark is dark enough, and how to avoid that nasty burned flavor. (It's sooo easy to burn it!) Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook or hit me up on Twitter @gotmeadnow. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Composition and Properties of Honey - J. Pryce-Jones American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 18 - B. Nektar - Mead and Yoga in Kalamazoo January 19 - Cellarmen's Mead - Drinking Mead and Music and Hazel Park January 20 - Colchester Mead House - Make Earrings and Drink Mead January 20 - Mead Workshop by Hudson Valley Beekeepers, taught by Bob Slanzi February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 1-16-18 We're continuing featuring some of the AMMA speakers in this run up to the AMMA Conference March 14-15 and the Mazer Cup International Mead Competition and Mead Mixer March 16-17. - Today we're featuring Matt Weide, 1-16-18 We're continuing featuring some of the AMMA speakers in this run up to the AMMA Conference March 14-15 and the Mazer Cup International Mead Competition and Mead Mixer March 16-17.<br /> <br /> Today we're featuring Matt Weide, VP of the Minnesota Homebrewers Association. Matt is going to be presenting at the AMMA Conference on how to bochet honey. In his talk at the conference, he will discuss the methods of caramelizing honey for meads. The pros and cons for the different methods along with how it will change the end product. He will also cover how caramelizing honey can differ depending on the contents of the honey. How caramelizing honey will effect fermentation and the flavor components in the mead. He will end with thoughts on recipe formulation and tips and tricks to keep the brew day safe and problem free. Several different candied honey and bochet samples will be available for a sensory discussion during the presentation. (you really do want to go to this talk!!)<br /> <br /> Unless you've been living under a rock, you'll know that carmelizing honey, known as 'bochet' is the hottest (heh) trend out there in meadmaking right now. And there are many ways to do it, some better than others.<br /> <br /> Matt is speaking on this very subject, even more in depth, at the AMMA Conference and Trade Show in Broomfield this March. So we're getting a bit of a taste of what he's going to dig into during his talk.<br /> <br /> Then there is the consideration of what sort of honey is best, what temps are best, how dark is dark enough, and how to avoid that nasty burned flavor. (It's sooo easy to burn it!)<br /> <br /> Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook or hit me up on Twitter @gotmeadnow.<br /> <br /> <br /> Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions!<br /> <br /> Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT)<br /> Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Composition and Properties of Honey - J. Pryce-Jones<br /> American Homebrewers Association<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> January 18 - B. Nektar - Mead and Yoga in Kalamazoo<br /> January 19 - Cellarmen's Mead - Drinking Mead and Music and Hazel Park<br /> January 20 - Colchester Mead House - Make Earrings and Drink Mead<br /> January 20 - Mead Workshop by Hudson Valley Beekeepers, taught by Bob Slanzi<br /> February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:03:10 1-9-18 Conference Run Up – Sergio Moutela – Meadmaking Techiniques and Bob Slanz – Conference Session Update http://gotmead.com/blog/gotmead-live/1-9-18-conference-run-sergio-moutela-meadmaking-techniques/ Tue, 09 Jan 2018 21:46:48 +0000 http://gotmead.com/blog/?p=5177 1-9-18 We're starting to feature the speakers from the AMMA Conference, coming up March 14-15, 2018. You can learn more at the website, 2 days of both home and professional tracks, all about mead. Sergio is owner of Melovino Meadery, and will be speaking on his experiment with nutrients, doing a triangle test to determine which methods of meadmaking are perceived to make the best mead, according to the 80 people expected to take part. We will also have Bob Slanzi on with us, and he's going to be doing some commentary on the AMMA Conference subjects, and digging in a bit for those who want to know more. if you've been making mead for more than 10 years, you'll remember how we went from boiling the honey, to tossing in the yeast and honey and waiting, to using yeast hulls and 'nutrient' mixes from the brew shop and pasteurizing, to using Fermaid K and DAP, to doing staggered nutrient addition (SNA) to TOSNA, outlined on Sergio's website at meadmaderight.com. Meadmaking techniques have changed a lot! We'll be discussing the changes in mead yeast feeding over the years, and debating what the changes appear to have done for the overall quality of mead over the last 20 years. Should be an interesting conversation! Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Neurogastronomy: How the Brain Creates Flavor and Why it Matters - Gordon Shepherd What the Nose Knows - Avery Gilbert American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 18 - B. Nektar - Mead and Yoga in Kalamazoo January 19 - Cellarmen's Mead - Drinking Mead and Music and Hazel Park January 20 - Colchester Mead House - Make Earrings and Drink Mead January 20 - Mead Workshop by Hudson Valley Beekeepers, taught by Bob Slanzi February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 1-9-18 We're starting to feature the speakers from the AMMA Conference, coming up March 14-15, 2018. You can learn more at the website, 2 days of both home and professional tracks, all about mead. - Sergio is owner of Melovino Meadery, 1-9-18 We're starting to feature the speakers from the AMMA Conference, coming up March 14-15, 2018. You can learn more at the website, 2 days of both home and professional tracks, all about mead.<br /> <br /> Sergio is owner of Melovino Meadery, and will be speaking on his experiment with nutrients, doing a triangle test to determine which methods of meadmaking are perceived to make the best mead, according to the 80 people expected to take part.<br /> <br /> We will also have Bob Slanzi on with us, and he's going to be doing some commentary on the AMMA Conference subjects, and digging in a bit for those who want to know more.<br /> <br /> if you've been making mead for more than 10 years, you'll remember how we went from boiling the honey, to tossing in the yeast and honey and waiting, to using yeast hulls and 'nutrient' mixes from the brew shop and pasteurizing, to using Fermaid K and DAP, to doing staggered nutrient addition (SNA) to TOSNA, outlined on Sergio's website at meadmaderight.com. Meadmaking techniques have changed a lot!<br /> <br /> We'll be discussing the changes in mead yeast feeding over the years, and debating what the changes appear to have done for the overall quality of mead over the last 20 years.<br /> <br /> Should be an interesting conversation!<br /> <br /> Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook.<br /> <br /> <br /> Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions!<br /> <br /> Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT)<br /> Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Neurogastronomy: How the Brain Creates Flavor and Why it Matters - Gordon Shepherd<br /> What the Nose Knows - Avery Gilbert<br /> American Homebrewers Association<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> January 18 - B. Nektar - Mead and Yoga in Kalamazoo<br /> January 19 - Cellarmen's Mead - Drinking Mead and Music and Hazel Park<br /> January 20 - Colchester Mead House - Make Earrings and Drink Mead<br /> January 20 - Mead Workshop by Hudson Valley Beekeepers, taught by Bob Slanzi<br /> February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:15:26 1-2-18 Making Modern Mead – Andrew Lumberto, BJCP Grandmaster – Bob Slanzi http://gotmead.com/blog/gotmead-live/1-2-18-making-modern-mead-andrew-lumberto-bjcp-grandmaster-bob-slanzi/ Tue, 02 Jan 2018 22:08:45 +0000 http://gotmead.com/blog/?p=5171 1-2-18 Happy New Year! To start the new year off, we're visiting with Andrew Lumberto and Bob Slanzi. You all know Bobby, he's been on the show several times, and usually hangs out in the chat. Bobby is going to talk about flavor profiles in mead, and creating flavor groupings. But you might not know Andrew. Andrew is a Certified Cicerone and a Grandmaster Beer Judge I with a mead certification.He's also President of the largest fermented appreciation group on Long Island, Long Island Beer and Malt Enthusiasts. He's been pushing more mead and cider as president.  We've had guest speakers like Gidon Coll of Original Sin and Sergio Moutela of Melovino, as well as Bob Slanzi. He's been home mead making for about 7 years and felt that mead wasn't getting as much attention in homebrew competitions as he liked so he started holding yearly mead exams and running mead making classes and mead exam judge prep seminars. In 2016, his club's yearly competition joined on the East Coast Mead Maker of the Year competition circuit  and he believes they receive the most mead entries in any competition in NY, NJ, & CT. He's also recently gained appointment to the Communications Directorate team of the BJCP as Assistant Communications Director.  One of his main goals is to create newsletter content about judging mead since there isn't much literature on the topic.  He recently wrote an article interviewing some of the top mead judges in the country about various aspects of mead judging. He'll also be looking to expand that writing with article contributions to the American Mead Makers Association as well. Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Neurogastronomy: How the Brain Creates Flavor and Why it Matters - Gordon Shepherd What the Nose Knows - Avery Gilbert American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 6 - Bos Meadery - Annual Mead and Metal Fest January 6 - Brothers Drake Meadery - Salsa Night January 10 - Bos Meadery - John Widdicombe & Harris Lemberg Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 1-2-18 Happy New Year! To start the new year off, we're visiting with Andrew Lumberto and Bob Slanzi. You all know Bobby, he's been on the show several times, and usually hangs out in the chat. - Bobby is going to talk about flavor profiles in mead, 1-2-18 Happy New Year! To start the new year off, we're visiting with Andrew Lumberto and Bob Slanzi. You all know Bobby, he's been on the show several times, and usually hangs out in the chat.<br /> <br /> Bobby is going to talk about flavor profiles in mead, and creating flavor groupings.<br /> <br /> But you might not know Andrew.<br /> Andrew is a Certified Cicerone and a Grandmaster Beer Judge I with a mead certification.He's also President of the largest fermented appreciation group on Long Island, Long Island Beer and Malt Enthusiasts. He's been pushing more mead and cider as president.  We've had guest speakers like Gidon Coll of Original Sin and Sergio Moutela of Melovino, as well as Bob Slanzi.<br /> <br /> He's been home mead making for about 7 years and felt that mead wasn't getting as much attention in homebrew competitions as he liked so he started holding yearly mead exams and running mead making classes and mead exam judge prep seminars. In 2016, his club's yearly competition joined on the East Coast Mead Maker of the Year competition circuit  and he believes they receive the most mead entries in any competition in NY, NJ, & CT.<br /> <br /> He's also recently gained appointment to the Communications Directorate team of the BJCP as Assistant Communications Director.  One of his main goals is to create newsletter content about judging mead since there isn't much literature on the topic.  He recently wrote an article interviewing some of the top mead judges in the country about various aspects of mead judging. He'll also be looking to expand that writing with article contributions to the American Mead Makers Association as well.<br /> <br /> <br /> Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook.<br /> <br /> <br /> Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions!<br /> <br /> Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT)<br /> Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Neurogastronomy: How the Brain Creates Flavor and Why it Matters - Gordon Shepherd<br /> What the Nose Knows - Avery Gilbert<br /> American Homebrewers Association<br /> BJCP<br /> The Flavor Bible<br /> Let There Be Melomels by Rob Ratliff<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> January 6 - Bos Meadery - Annual Mead and Metal Fest<br /> January 6 - Brothers Drake Meadery - Salsa Night<br /> January 10 - Bos Meadery - John Widdicombe & Harris Lemberg<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:26:01 11-28-17 Making Modern Mead – Ryan Carlson and Steve Fletty http://gotmead.com/blog/gotmead-live/11-28-17-making-modern-mead-ryan-carlson-steve-fletty/ Tue, 28 Nov 2017 21:28:35 +0000 http://gotmead.com/blog/?p=5158  11-28-17 This is our last show of 2017! We go on our December break after this, and will return in January with new, fantastic shows! To finish 2017, we will be talking with Steve Fletty, two time Meadmaker of the Year at the National Homebrew Competition, and a member of the St. Paul Homebrew Club in St. Paul, Minnesota. Fletty has also won two Minnesota State Fair Best of Show awards (for a Russian Imperial Stout and Saison), as well as 2009 Midwest Homebrewer of the Year. While he enjoys brewing beer and making cider, mead is his serious passion. Fletty has been making mead since 2002, when he was introduced to it at a Beer Judge Certification Program study class. “Even though mead wasn’t yet a part of the exam, we did a mead tasting night with 60 meads, not kidding,” he said. “Most sucked, but two of them blew my mind. I thought, ‘I need to make that!’” One was a mesquite chipotle mead—Fletty convinced the guy who made it to divulge his secrets, and he went on to win medals with his own version. The other was a commercial pyment (fermented with a blend of honey and grapes/grape juice). Fletty’s research and hard work to replicate it won him his first Meadmaker of the Year award in 2007. In 2016, he won his second honor as Meadmaker of the Year, in large part because of his Best of Show mead called Holy Cacao, a specialty mead made with cacao nibs, Dutch cocoa, and vanilla bean. You want to come to this show. Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Groenfell Meadery recipes and techniques Yeast: The Practical Guide to Beer Fermentation by Chris White UC Davis Honey Flavor Wheel Journal of Enolgy and Viticulture How to Brew - John Palmer The Flavor Bible Let There Be Melomels (on sale) by Rob Ratliff The Big Book of Mead Recipes  (on sale) by Rob Ratliff Upcoming Events November 30 - Western Reserve Meadery - Chocolate Truffle Making with the Nom November 30 - Bos Meadery - Johnny Widdicombe December 1 - Superstition Meadery - Mead and Music at Ground Control December 2 - St. Ambrose Meadery - Whiskey Charmers December 3 - Starrlight Meadery - A Very Fairy Christmas December 7 - Colony Meadery - An Evening of Sweet Shimmies (Belly Dancing) with Carmen December 8 - 810 Meadworks - Christmas Pajama Party December 9 - Schramm's Mead - Gala Holiday Party at Assaggi Bistro December 16 - Melovino Meadery - Ugly Sweater Party Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!  11-28-17 This is our last show of 2017! We go on our December break after this, and will return in January with new, fantastic shows! - To finish 2017, we will be talking with Steve Fletty, two time Meadmaker of the Year at the National Homebrew Comp...  11-28-17 This is our last show of 2017! We go on our December break after this, and will return in January with new, fantastic shows!<br /> <br /> To finish 2017, we will be talking with Steve Fletty, two time Meadmaker of the Year at the National Homebrew Competition, and a member of the St. Paul Homebrew Club in St. Paul, Minnesota. Fletty has also won two Minnesota State Fair Best of Show awards (for a Russian Imperial Stout and Saison), as well as 2009 Midwest Homebrewer of the Year. While he enjoys brewing beer and making cider, mead is his serious passion.<br /> <br /> Fletty has been making mead since 2002, when he was introduced to it at a Beer Judge Certification Program study class. “Even though mead wasn’t yet a part of the exam, we did a mead tasting night with 60 meads, not kidding,” he said. “Most sucked, but two of them blew my mind. I thought, ‘I need to make that!’”<br /> <br /> One was a mesquite chipotle mead—Fletty convinced the guy who made it to divulge his secrets, and he went on to win medals with his own version. The other was a commercial pyment (fermented with a blend of honey and grapes/grape juice). Fletty’s research and hard work to replicate it won him his first Meadmaker of the Year award in 2007. In 2016, he won his second honor as Meadmaker of the Year, in large part because of his Best of Show mead called Holy Cacao, a specialty mead made with cacao nibs, Dutch cocoa, and vanilla bean.<br /> <br /> You want to come to this show. Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook.<br /> <br /> <br /> Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions!<br /> <br /> Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT)<br /> Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Groenfell Meadery recipes and techniques<br /> Yeast: The Practical Guide to Beer Fermentation by Chris White<br /> UC Davis Honey Flavor Wheel<br /> Journal of Enolgy and Viticulture<br /> How to Brew - John Palmer<br /> The Flavor Bible<br /> Let There Be Melomels (on sale) by Rob Ratliff<br /> The Big Book of Mead Recipes  (on sale) by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> November 30 - Western Reserve Meadery - Chocolate Truffle Making with the Nom<br /> November 30 - Bos Meadery - Johnny Widdicombe<br /> December 1 - Superstition Meadery - Mead and Music at Ground Control<br /> December 2 - St. Ambrose Meadery - Whiskey Charmers<br /> December 3 - Starrlight Meadery - A Very Fairy Christmas<br /> December 7 - Colony Meadery - An Evening of Sweet Shimmies (Belly Dancing) with Carmen<br /> December 8 - 810 Meadworks - Christmas Pajama Party<br /> December 9 - Schramm's Mead - Gala Holiday Party at Assaggi Bistro<br /> December 16 - Melovino Meadery - Ugly Sweater Party<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead. GotMead.com yes 2:32:24 11-21-17 Making Modern Mead – Peter Bakulic and Ryan Carlson http://gotmead.com/blog/articles/11-21-17-making-modern-mead-peter-bakulic-ryan-carlson/ Tue, 21 Nov 2017 14:49:30 +0000 http://gotmead.com/blog/?p=5148 11-21-17 We will have a mead celebrity on with this tonight! Peter Bakulic will be coming on the show to talk mead with us. Pete was introduced to winemaking at an early age as part of his family's Croatian roots in winemaking. He traveled to Lodi, California to visit family friends who were Zinfandel winegrowers and became familiar with the winemaking process. He became interested in making mead in the late seventies about the same time he was learning about brewing. After his first taste of mead Pete was hooked and took to mead making with a passion. Having majored in microbiology and minored in chemistry he was always interested in the role of yeast during fermentation and how it affects the mead, wine and beer making process, and also worked as a clinical laboratory technologist. Pete is an active judge in local mead, wine and beer competitions and has been on several different sensory panels responsible for recommending wine and spirits for corporate and private collections in downtown Los Angeles. He presents meadmaking classes to local Home Brew Clubs and Bee Keepers who are interested in learning about the process of making mead, and how to evaluate and taste mead. Pete performs sensory evaluation of commercially produced mead on a contract basis for meaderies around the world. In several cases his recommendations have lead to improvements that have garnered medals in various international mead competitions. He is the current President of the Mazer Cup International Mead Competition which is the lar gest mead only competition in the world. Pete also founded the Home Meadmaker competition at the International Mead Festival in 2006 along with David Myers and Julia Herz of Redstone Meadery. He has worked closely as an administrative partner with Vicky Rowe on GotMead.Com since 2004, where he is known as Oskaar. Pete worked with Ken Schramm, Gordon Strong, Julia Herz and other members of the BJCP (Beer Judge Certification Program) to define the guidelines for the current Mead Judge Certification Program and contributed articles for inclusion in the course study guide. He is also a regular presenter in the Mead Courses offered by the Honey and Pollination Center at the Robert Mondavi Institute on the U.C. Davis Campus. Pete lives in Orange County, Southern California with his oft sober hunting partner a German Shorthair named Raalphe. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Yeast: The Practical Guide to Beer Fermentation by Chris White UC Davis Honey Flavor Wheel Journal of Enolgy and Viticulture How to Brew - John Palmer The Flavor Bible Let There Be Melomels (on sale) The Big Book of Mead Recipes by Rob Ratliff Upcoming Events November 22 - Bos Meadery - Meggie Shays November 22 - Brothers Drake Meadery - Jazz Wednesday w/ Alex Burgoyne and Friends November 30 Western Reserve Meadery - Chocolate Truffle Making with the Nom 11-21-17 We will have a mead celebrity on with this tonight! Peter Bakulic will be coming on the show to talk mead with us. - Pete was introduced to winemaking at an early age as part of his family's Croatian roots in winemaking. He traveled to Lodi, 11-21-17 We will have a mead celebrity on with this tonight! Peter Bakulic will be coming on the show to talk mead with us.<br /> <br /> Pete was introduced to winemaking at an early age as part of his family's Croatian roots in winemaking. He traveled to Lodi, California to visit family friends who were Zinfandel winegrowers and became familiar with the winemaking process.<br /> <br /> He became interested in making mead in the late seventies about the same time he was learning about brewing. After his first taste of mead Pete was hooked and took to mead making with a passion. Having majored in microbiology and minored in chemistry he was always interested in the role of yeast during fermentation and how it affects the mead, wine and beer making process, and also worked as a clinical laboratory technologist.<br /> <br /> Pete is an active judge in local mead, wine and beer competitions and has been on several different sensory panels responsible for recommending wine and spirits for corporate and private collections in downtown Los Angeles. He presents meadmaking classes to local Home Brew Clubs and Bee Keepers who are interested in learning about the process of making mead, and how to evaluate and taste mead.<br /> <br /> Pete performs sensory evaluation of commercially produced mead on a contract basis for meaderies around the world. In several cases his recommendations have lead to improvements that have garnered medals in various international mead competitions. He is the current President of the Mazer Cup International Mead Competition which is the lar<br /> <br /> gest mead only competition in the world. Pete also founded the Home Meadmaker competition at the International Mead Festival in 2006 along with David Myers and Julia Herz of Redstone Meadery. He has worked closely as an administrative partner with Vicky Rowe on GotMead.Com since 2004, where he is known as Oskaar.<br /> <br /> Pete worked with Ken Schramm, Gordon Strong, Julia Herz and other members of the BJCP (Beer Judge Certification Program) to define the guidelines for the current Mead Judge Certification Program and contributed articles for inclusion in the course study guide. He is also a regular presenter in the Mead Courses offered by the Honey and Pollination Center at the Robert Mondavi Institute on the U.C. Davis Campus. Pete lives in Orange County, Southern California with his oft sober hunting partner a German Shorthair named Raalphe.<br /> <br /> <br /> Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions!<br /> <br /> Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT)<br /> Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Yeast: The Practical Guide to Beer Fermentation by Chris White<br /> UC Davis Honey Flavor Wheel<br /> Journal of Enolgy and Viticulture<br /> How to Brew - John Palmer<br /> The Flavor Bible<br /> Let There Be Melomels (on sale)<br /> The Big Book of Mead Recipes by Rob Ratliff<br... GotMead.com yes 3:19:07 11-14-17 Ryan Carlson – After the Science – Fine Tuning Your Mead http://gotmead.com/blog/gotmead-live/11-14-17-ryan-carlson-science-fine-tuning-mead/ Tue, 14 Nov 2017 21:28:08 +0000 http://gotmead.com/blog/?p=5113 7-14-17 So now that we have a good idea on how to employ modern science to make the best mead possible in very short order. I thought it might be a good time to explore how to massage our meads on the other end of the spectrum, once the science piece is finished, so they can become the best they can be. Almost never is a mead finished straight out of the fermentation process. Anyone can read a recipe, but it takes more than that to coerce several parts of the equation into a something beyond good. Were talking about turning something from good, into great. It's not something that comes quickly for most. But, never the less with some understanding of the different parts of the equation. And seeing how different pieces contribute to the whole. With a good bit of practice. And a little bit of luck. We can begin to understand how we can work towards having a balanced finished product. Where every part contributes to the whole experience. So grab a paper and a pen and sit back as we explore what we can do, to hopefully end up with something more than good. Something truly magical. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes The Art of Mead and Food Pairing by Chrissie Manion Zarpoor Oaking Your Mead - Ryan Carlson Waterless Silicon Ventilating Bungs (from the chat) - Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass by Steve Mosher Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles by Ray Daniels The Flavor Bible The Big Book of Mead Recipes by Rob Ratliff Upcoming Events November 16 Bos Meadery - John Hitchcock's 50th Birthday Party November 17 St. Ambrose Winery - Afredo Improv November 18 St. Ambrose Winery - Dale Wicks November 18-19 Starrlight Meadery - Get Ready for Turkey Day - food pairing ideas and tasting November 18 Charm City Meadworks - Tap Room Grand Opening - 16 meads on tap! November 18 - Eltham and District Winemakers Show Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! SaveSave 7-14-17 So now that we have a good idea on how to employ modern science to make the best mead possible in very short order. I thought it might be a good time to explore how to massage our meads on the other end of the spectrum, 7-14-17 So now that we have a good idea on how to employ modern science to make the best mead possible in very short order. I thought it might be a good time to explore how to massage our meads on the other end of the spectrum, once the science piece is finished, so they can become the best they can be. Almost never is a mead finished straight out of the fermentation process.<br /> <br /> <br /> Anyone can read a recipe, but it takes more than that to coerce several parts of the equation into a something beyond good. Were talking about turning something from good, into great. It's not something that comes quickly for most. But, never the less with some understanding of the different parts of the equation. And seeing how different pieces contribute to the whole. With a good bit of practice. And a little bit of luck. We can begin to understand how we can work towards having a balanced finished product. Where every part contributes to the whole experience.<br /> <br /> So grab a paper and a pen and sit back as we explore what we can do, to hopefully end up with something more than good. Something truly magical.<br /> <br /> <br /> <br /> Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions!<br /> <br /> Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT)<br /> Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> The Art of Mead and Food Pairing by Chrissie Manion Zarpoor<br /> Oaking Your Mead - Ryan Carlson<br /> Waterless Silicon Ventilating Bungs (from the chat) -<br /> Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass by Steve Mosher<br /> Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles by Ray Daniels<br /> The Flavor Bible<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> November 16 Bos Meadery - John Hitchcock's 50th Birthday Party<br /> November 17 St. Ambrose Winery - Afredo Improv<br /> <br /> November 18 St. Ambrose Winery - Dale Wicks<br /> <br /> <br /> November 18-19 Starrlight Meadery - Get Ready for Turkey Day - food pairing ideas and tasting<br /> November 18 Charm City Meadworks - Tap Room Grand Opening - 16 meads on tap!<br /> November 18 - Eltham and District Winemakers Show<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!<br /> <br /> <br /> <br /> SaveSave GotMead.com yes 3:00:30 11-7-17 Making Modern Mead – Steve Kirby – Stone Dog Meadery – Braggots http://gotmead.com/blog/gotmead-live/11-7-17-making-modern-mead-steve-kirby-stone-dog-meadery-braggots/ Tue, 07 Nov 2017 20:22:43 +0000 http://gotmead.com/blog/?p=5107 11-7-17 We're back with another edition of Making Modern Mead. And we're headed back to Australia, to talk with Steve Kirby, owner of Stone Dog Meadery  in Yarra, New South Wales, Australia. Steve is a braggot monster, and makes a lot of them. Steve started brewing in 1990, and his first attempt at fermenting was a plum wine made in his parents’ laundry and he's been brewing ever since. Along the way he has been mentored by champion amateur and commercial brewers, been awarded both gold and silver medals in NSW state competitions and gold in the 2014 National homebrew championship (mead category) as well as having one of his beers showcased in that year’s gala dinner. He's been brewing mead for 5 years now after first being introduced to it through the Society for Creative Anachronism, and is a bear for braggots. He's making a lot of braggot for his meadery, Stone Dog, in Australia. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass by Steve Mosher Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles by Ray Daniels Sheperd's Delight Malt The Flavor Bible The Big Book of Mead Recipes by Rob Ratliff Upcoming Events November 8 - Bos Meadery - Willie Jones and his Dime Store Posse November 9 - Honeymoon Mead and Cider - Belly Dancing! November 10 - Bos Meadery - Compact Deluxe, Help Desk, and HellMuff November 11 - Superstition Meadery - Berry White Day! Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 11-7-17 We're back with another edition of Making Modern Mead. And we're headed back to Australia, to talk with Steve Kirby, owner of Stone Dog Meadery  in Yarra, New South Wales, Australia. Steve is a braggot monster, and makes a lot of them. - 11-7-17 We're back with another edition of Making Modern Mead. And we're headed back to Australia, to talk with Steve Kirby, owner of Stone Dog Meadery  in Yarra, New South Wales, Australia. Steve is a braggot monster, and makes a lot of them.<br /> <br /> Steve started brewing in 1990, and his first attempt at fermenting was a plum wine made in his parents’ laundry and he's been brewing ever since. Along the way he has been mentored by champion amateur and commercial brewers, been awarded both gold and silver medals in NSW state competitions and gold in the 2014 National homebrew championship (mead category) as well as having one of his beers showcased in that year’s gala dinner.<br /> <br /> He's been brewing mead for 5 years now after first being introduced to it through the Society for Creative Anachronism, and is a bear for braggots. He's making a lot of braggot for his meadery, Stone Dog, in Australia.<br /> <br /> <br /> Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions!<br /> <br /> Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT)<br /> Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass by Steve Mosher<br /> Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles by Ray Daniels<br /> Sheperd's Delight Malt<br /> <br /> The Flavor Bible<br /> <br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> November 8 - Bos Meadery - Willie Jones and his Dime Store Posse<br /> November 9 - Honeymoon Mead and Cider - Belly Dancing!<br /> November 10 - Bos Meadery - Compact Deluxe, Help Desk, and HellMuff<br /> November 11 - Superstition Meadery - Berry White Day!<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:23:05 10-31-17 Making Modern Mead – Eric Lowe – Meridian Hive – Session Meads http://gotmead.com/blog/gotmead-live/10-31-17-making-modern-mead-eric-lowe-meridian-hive-session-meads/ Tue, 31 Oct 2017 20:50:14 +0000 http://gotmead.com/blog/?p=5101 10-31-17 Hoppy Mead-o-Ween! We are back tonight to continue our series in Making Modern Mead. We've been talking about styles, and tonight we're talking session meads with Eric Lowe, co-owner of Meridian Hive Meadery in Austin, Texas. Even though session meads, i.e. lower alcohol meads between 4 and 8%, are a sack mead and can be in any style, we are pulling it out in an episode to focus on how to make your meads better at this level. Meridian Hive turns out some of the tastiest session meads around, and they've a pile of medals to back that up. Eric and Mike have several types of canned sessions, and they're all tasty. We're going to pick Eric's brains on making awesome session meads, and learn more about being able to reliably make stable low-alcohol meads. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes The Flavor Bible The Big Book of Mead Recipes by Rob Ratliff Upcoming Events October 31 - Rabbit's Foot Meadery - Annual Halloween Party November 1 - Honeymoon Mead and Cider - Pace Rubadeau November 1 - New Day Craft Mead - Mead and Knead - weekly mead and massage November 2 - Bos Meadery - Comedy at the Meadery - a Comedy Jam November 3 - St. Ambrose Cellars - Music - The Feral Cats November 4 - St. Ambrose Cellars - Music - Unabunner November 5 - Starrlight Meadery - A Tasteful Event - Benefitting Ronald McDonald House Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 10-31-17 Hoppy Mead-o-Ween! We are back tonight to continue our series in Making Modern Mead. We've been talking about styles, and tonight we're talking session meads with Eric Lowe, co-owner of Meridian Hive Meadery in Austin, Texas. - 10-31-17 Hoppy Mead-o-Ween! We are back tonight to continue our series in Making Modern Mead. We've been talking about styles, and tonight we're talking session meads with Eric Lowe, co-owner of Meridian Hive Meadery in Austin, Texas.<br /> <br /> Even though session meads, i.e. lower alcohol meads between 4 and 8%, are a sack mead and can be in any style, we are pulling it out in an episode to focus on how to make your meads better at this level.<br /> <br /> Meridian Hive turns out some of the tastiest session meads around, and they've a pile of medals to back that up. Eric and Mike have several types of canned sessions, and they're all tasty.<br /> <br /> We're going to pick Eric's brains on making awesome session meads, and learn more about being able to reliably make stable low-alcohol meads.<br /> <br /> <br /> Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions!<br /> <br /> Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT)<br /> Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> The Flavor Bible<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> October 31 - Rabbit's Foot Meadery - Annual Halloween Party<br /> November 1 - Honeymoon Mead and Cider - Pace Rubadeau<br /> November 1 - New Day Craft Mead - Mead and Knead - weekly mead and massage<br /> November 2 - Bos Meadery - Comedy at the Meadery - a Comedy Jam<br /> November 3 - St. Ambrose Cellars - Music - The Feral Cats<br /> November 4 - St. Ambrose Cellars - Music - Unabunner<br /> November 5 - Starrlight Meadery - A Tasteful Event - Benefitting Ronald McDonald House<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:06:53 10-24-17 Ryan Carlson and Jason Todd Phelps – Cysers http://gotmead.com/blog/gotmead-live/10-24-17-ryan-carlson-jason-todd-phelps-cysers/ Tue, 24 Oct 2017 21:42:54 +0000 http://gotmead.com/blog/?p=5091   10-24-17 We're baaaaccckkkk! We took a 2 week break, and are back talking mead, this week with Jason Todd Phelps, owner of Ancient Fire Mead and Cider, and award winning mead maker. Jason has been around the block for many many years and has won countless awards with all things fermented. It seems fitting that tonight we should talk about cysers since it's apple season in many parts of the US. Cysers are mead made with apples. As simplistic as this sounds, in my opinion this is one of the more difficult categories in mead making. So many factors need to come together at just the right point to have a great, well balanced, complex cyser that can go well beyond a fermented Martinelli's. So it's a privilege to hear from Jason tonight on his approach to making award winning cysers. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes The Flavor Bible Riesling Sugar Profile Cider Handbook Removing hydrogen sulfide Great cyser yeast Meadmakr's Batch Calculator TOSNA Protocol - http://www.meadmaderight.com Rousing your yeast Joe Vinceguerra's Stabilization spreadsheet SO2 Management on MoreWine Weird Wine Flavors and the Science Behind Them The Big Book of Mead Recipes by Rob Ratliff Upcoming Events October 26 - Honey Girl Meadery - Mead Tasting and Pie! October 27 - Brothers Drake Meadery - Halloween Party and music October 28-29 Starrlight Meadery - Mead-o-ween weekend October 28 - Brimming Horn Mead - It's the Great Mead Hall...O'Ween, Charlie Brown October 28 - Folklore Brewing and Meadery - Costume Party October 28 - Swan Neck Meadery and Winery - Halloween Party October 28 - Melovino Meadery - First ever Halloween Party October 29 - Oran Mor Artisan Mead - Halloween Carnival and Masked Ball with Hat Trick October 31 - Rabbit's Food Meadery - Annual Halloween Party Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!   - 10-24-17 We're baaaaccckkkk! We took a 2 week break, and are back talking mead, this week with Jason Todd Phelps, owner of Ancient Fire Mead and Cider, and award winning mead maker. Jason has been around the block for many many years and has won ...  <br /> <br /> 10-24-17 We're baaaaccckkkk! We took a 2 week break, and are back talking mead, this week with Jason Todd Phelps, owner of Ancient Fire Mead and Cider, and award winning mead maker.<br /> Jason has been around the block for many many years and has won countless awards with all things fermented. It seems fitting that tonight we should talk about cysers since it's apple season in many parts of the US. Cysers are mead made with apples. As simplistic as this sounds, in my opinion this is one of the more difficult categories in mead making. So many factors need to come together at just the right point to have a great, well balanced, complex cyser that can go well beyond a fermented Martinelli's. So it's a privilege to hear from Jason tonight on his approach to making award winning cysers.<br /> <br /> <br /> <br /> Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions!<br /> <br /> Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT)<br /> Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> The Flavor Bible<br /> Riesling Sugar Profile<br /> Cider Handbook<br /> Removing hydrogen sulfide<br /> Great cyser yeast<br /> Meadmakr's Batch Calculator<br /> TOSNA Protocol - http://www.meadmaderight.com<br /> Rousing your yeast<br /> Joe Vinceguerra's Stabilization spreadsheet<br /> SO2 Management on MoreWine<br /> Weird Wine Flavors and the Science Behind Them<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> October 26 - Honey Girl Meadery - Mead Tasting and Pie!<br /> October 27 - Brothers Drake Meadery - Halloween Party and music<br /> October 28-29 Starrlight Meadery - Mead-o-ween weekend<br /> October 28 - Brimming Horn Mead - It's the Great Mead Hall...O'Ween, Charlie Brown<br /> October 28 - Folklore Brewing and Meadery - Costume Party<br /> October 28 - Swan Neck Meadery and Winery - Halloween Party<br /> October 28 - Melovino Meadery - First ever Halloween Party<br /> October 29 - Oran Mor Artisan Mead - Halloween Carnival and Masked Ball with Hat Trick<br /> October 31 - Rabbit's Food Meadery - Annual Halloween Party<br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 3:05:22 10-3-17 Ryan and David Thiebault – Making Modern Mead – Pyments http://gotmead.com/blog/gotmead-live/10-3-17-ryan-david-thiebault-making-modern-mead-pyments/ Tue, 03 Oct 2017 21:14:52 +0000 http://gotmead.com/blog/?p=5079 10-3-17 We're back for another episode of Modern Meadmaking, featuring Ryan Carlson. We have covered the most current protocol for making great mead, from the very beginning all the way to stabilization. Now for a while we will be looking at specific categories, and how make these specific meads. Although not in any specific order. Tonight we have a very special guest, David Thiebault. David is one of those guys who makes mead making look easy. He has won 10 Mazer Cup medals and many other medals from some of the most prestigious competitions in the mead world, including "best of show". David is a great guy and can make anything under the sun. But tonight he is sharing his thoughts on how to make the best pyments on earth. I am constantly amazed how generous the mead community is when it comes to sharing what might normally be "top secret" information. It's a privilege to have David on our show. So sit back, grab a pencil and some paper, and get ready to move up several notches as we learn David's "top secrete" knowledge. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Meadmakr's Batch Calculator TOSNA Protocol - http://www.meadmaderight.com Rousing your yeast Joe Vinceguerra's Stabilization spreadsheet SO2 Management on MoreWine Weird Wine Flavors and the Science Behind Them The Big Book of Mead Recipes by Rob Ratliff Upcoming Events October 4 - Western Reserve Meadery - Chocolate Truffle Making party October 5 - Bos Meadery - Comedy at the Meadery October 6 - Superstition Meadery - Live Music - Tony and Kristin October 7 - Superstition Meadery - Live Music - Arturo Garibay October 11 - Brothers Drake Meadery - Music - Radarhill Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 10-3-17 We're back for another episode of Modern Meadmaking, featuring Ryan Carlson. - We have covered the most current protocol for making great mead, from the very beginning all the way to stabilization. 10-3-17 We're back for another episode of Modern Meadmaking, featuring Ryan Carlson.<br /> <br /> We have covered the most current protocol for making great mead, from the very beginning all the way to stabilization.<br /> Now for a while we will be looking at specific categories, and how make these specific meads. Although not in any specific order.<br /> <br /> Tonight we have a very special guest, David Thiebault. David is one of those guys who makes mead making look easy. He has won 10 Mazer Cup medals and many other medals from some of the most prestigious competitions in the mead world, including "best of show".<br /> <br /> David is a great guy and can make anything under the sun. But tonight he is sharing his thoughts on how to make the best pyments on earth. I am constantly amazed how generous the mead community is when it comes to sharing what might normally be "top secret" information. It's a privilege to have David on our show. So sit back, grab a pencil and some paper, and get ready to move up several notches as we learn David's "top secrete" knowledge.<br /> Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions!<br /> <br /> Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT)<br /> Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!<br /> <br /> Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.<br /> <br /> <br /> <br /> This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.<br /> <br /> <br /> <br /> Click here to see a playable list of all our episodes!<br /> <br /> <br /> <br /> Show links and notes<br /> <br /> Meadmakr's Batch Calculator<br /> TOSNA Protocol - http://www.meadmaderight.com<br /> Rousing your yeast<br /> Joe Vinceguerra's Stabilization spreadsheet<br /> SO2 Management on MoreWine<br /> Weird Wine Flavors and the Science Behind Them<br /> The Big Book of Mead Recipes by Rob Ratliff<br /> <br /> Upcoming Events<br /> <br /> October 4 - Western Reserve Meadery - Chocolate Truffle Making party<br /> October 5 - Bos Meadery - Comedy at the Meadery<br /> October 6 - Superstition Meadery - Live Music - Tony and Kristin<br /> October 7 - Superstition Meadery - Live Music - Arturo Garibay<br /> October 11 - Brothers Drake Meadery - Music - Radarhill<br /> <br /> <br /> Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! GotMead.com yes 2:51:48