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8-29-17 Ryan Carlson - Oaking Your Mead

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pain

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8-29-17 Tonight we're talking with Ryan Carlson (known as Squatchy on the Gotmead Forums). Ryan has been making mead for quite a while now. And along the way, he's learned quite a bit as well. And one of the things he's been talking about a lot lately is oaking mead. Oak in mead can add a ton of complexity and depth, and the methods, time and type of oak make a difference. [ 338 more words ]

http://gotmead.com/blog/gotmead-live/8-29-17-ryan-carlson-oaking-mead/
 

darigoni

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Great job last night Squatchy! A lot of great information. I guess I'm going to have to finally break down and read your "Wood Management" post! :)

I think I got the last question in, which was "where does a relatively new mead maker start", without getting lost in the all the information? Maybe you could repeat it here, for others?

I look forward to the coming weeks.

Thanks.

dave
 

Squatchy

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So at the most basic levels. Lower toast are sweeter and will mostly add vanilla, caramel, and perceived sweetness. It will also add some creamy mouthfeel.This is a great place to start.

American Oak in medium or light will do this nicely. It will also add more nose than the others. If you want to add a lot of complexity and spicey type flavors, go to french, med or med+.

Hungarian does a lot with the tactile piece, grip, backbone, astringency. Higher level hungarian will add leather, cigar box and pepper notes.

Hope that helps
 

NightWolf

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Great informative show Ryan! I learned a ton and now am headin out to replace my chips with spirals or cubes. :)

-Ron
 

Squatchy

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Great informative show Ryan! I learned a ton and now am headin out to replace my chips with spirals or cubes. :)

-Ron
Hi Ron. I'm glad you enjoyed the show. And I'm also glad to hear that you're taking my advice and getting rid of those crappy chips. I know without a doubt you will enjoy the spirals and cubes a million times over the chips.
 

HeidrunsGift

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Hey Ryan! Glad you were able to do that segment, haven't had a chance to listen to it yet but am looking forward to it. Regarding Hungarian oak, have you found a place online that sells Hungarian oak staves? Morewine sells Hungarian cubes (inferior to staves in my opinion) and there are tons of places that sell Hungarian barrels (which I have not started to use yet), but no staves/segments.

Sent from my XT1080 using Tapatalk
 

Squatchy

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Hey Ryan! Glad you were able to do that segment, haven't had a chance to listen to it yet but am looking forward to it. Regarding Hungarian oak, have you found a place online that sells Hungarian oak staves? Morewine sells Hungarian cubes (inferior to staves in my opinion) and there are tons of places that sell Hungarian barrels (which I have not started to use yet), but no staves/segments.

Sent from my XT1080 using Tapatalk
When I have some time (soon, I hope) I will try to find some. I don't have a source right now
 

Squatchy

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Hey Ryan! Glad you were able to do that segment, haven't had a chance to listen to it yet but am looking forward to it. Regarding Hungarian oak, have you found a place online that sells Hungarian oak staves? Morewine sells Hungarian cubes (inferior to staves in my opinion) and there are tons of places that sell Hungarian barrels (which I have not started to use yet), but no staves/segments.

Sent from my XT1080 using Tapatalk
Here ya go Charlie,, http://www.stavin.com/dosage-rates
 

Boneflower

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Where’s the “paper” that goes with the oak show? I can’t see it here or on the blog
 

Kamabnogs

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8 29 17 Ryan Carlson Oaking Your Mead

there were only 3 made afaik, so unless you live in Scotland where apparently it was shown a week later than most Last nights was the last one:/
 
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