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!
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Show links and notes
- Finding yeasts
- Sur lie and bâtonnage – Ben Rotter
- Guide to SO2 Management – MoreWine
- Backsweetening and Stabilization Spreadsheet
- Oak Infusion Spirals
- The Flavor Bible
- Let There Be Melomels by Rob Ratliff
- The Big Book of Mead Recipes by Rob Ratliff
- 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
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She is also an experienced marketing coach and consultant who has recently decided to focus her marketing expertise exclusively on the craft beverage market to help meaderies, cideries, breweries and distilleries expand their business and get more customers while doing what they love.
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