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.
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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
- 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
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