11-21-17 Making Modern Mead – Peter Bakulic and Ryan Carlson
https://api.spreaker.com/download/episode/13389176/11_21_17_making_modern_mead_ryan_carlson_and_peter_bakulic.mp3Podcast: Play in new window | DownloadSubscribe: Apple Podcasts | Android | RSS | More11-21-17 We will have a mead celebrity on with this tonight! Peter...
Ancient Mead Making Meets Modern Science Part 2: Isolating a Pure Yeast from a Wild Honey Culture (Honey Bug)
Ancient Mead Making Meets Modern Science Part 2: Isolating a Pure Yeast from a Wild Honey Culture (Honey Bug) This article is the second of a series that combine the ancient ways of making mead with modern science. The first article demonstrates how to generate a wild...
Ancient Mead Making Meets Modern Science: Wild Yeast Culture from Honey (Honey Bug)
Ancient Mead Making Meets Modern Science Part 1: Wild Yeast Culture from Honey (Honey Bug) This article is the first of a series that combine the ancient ways of making mead with modern science. The first article demonstrates how to generate a wild yeast culture from...
What I’ve Learned in 20 months since opening my meadery
So it seems I am a month late for my latest installment of “So you want to own a Meadery”… Things have been busy lately to say the least. I thought I’d share this post here through FB as well this time.
The Mystery of the “Secondary”
In the world of mead making, especially amongst those who are new to the craft, there seems to be an abundance of mystery, uncertainty, and just general nonsense surrounding the concepts of a secondary ferment or fermenter. Already you may be wondering what the difference is. My goal is to clearly define what we’re really referring to with these terms, and what really happens “…in secondary.”