10-1-19 – Tonight we’re back in mead building mode again, and have Ryan back to talk about picking the yeast and honey and other ingredients to achieve specific flavor profiles. This is continuing from last week’s discussion.

Get your questions in to us! Post on Facebook or Twitter, or join us on the chat channel tonight!

We all have the flavors and tastes we like, and it’s different for everyone. Too much for one is not enough for another. Yeast and honey contribute a fair amount to what you end up with, and what you start with may not be where your mead finishes, flavor-wise.

There are tons of ideas out there: fermenting temperatures, to stir or not to stir, what to add at what point in the fermentation, like fruit in primary or secondary, spices in primary or secondary, toss in spices whole/crushed, do them as tea, or as extracts or tisanes.

How long do you leave them in, and how to figure out what it will end up as?

We’re going to talk about what/when/why, and how you can get your mead to have the flavors you’d like it to end up with.

Join us on the show, and on the chat, and if you’ve something you’d like us to work on, let us know!

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.[break] [break]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.

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Vicky Rowe
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