9-12-17 We are continuing our ‘Making Modern Mead’ series on Gotmead Live, led by Ryan Carlson. Tonight we’re doing Yeast, Part 2.
So as most everybody realizes at some point in learning the process of making mead. The yeast do the work and we are relegated to being their caretakers. I jokingly call myself from time to time a yeast cowboy.
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Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT)
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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.
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Show links and notes
- Scott Yeast Handbook – http://www.scottlab.com/pdf/ScottlabsHandbook2016.pdf
- Building a temperature control fridge for mead making – https://www.brewpi.com/fridge-hacking-guide/
- YAN Info – http://gwi.missouri.edu/publications/enology-news-winter-2014.pdf
- Esters in Wine – http://www.wineland.co.za/how-esters-and-aldehydes-impact-on-key-wine-aromas/
- The Big Book of Mead Recipes by Rob Ratliff
- St. Ambrose Cellars – Sept 14 – OPEN MIC & THIRSTY THURSDAY35% OFF HOWLERS AND GROWLERS + OPEN MIC!
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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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