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Archive for March, 2016:

Broadcast Notes for Episode 3

Tonight we deal with managing a difficult fermentation, sort of a part 2 from last week’s restarting a stuck fermentation. To keep from getting to a stalled ferment, we’ll be discussing preventative measures such as temperature control, taking measurements and acquiring data such as PH, gravity etc., to determine the status of your ferment. Having a plan and sticking to it is also helpful including accurate record keeping, stir and degas regimine, recording PH and gravity
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Restarting A Stuck Fermentation

We talked briefly during the show on episode 2 about stuck fermentations and what to do about it. Chris mentioned that Lallemand’s website  has a procedure for restarting a stuck fermentation in PDF form. you can find it here. There are four key points to restating your stuck mead, the first is to act early. Make sure and take all your readings, including gravity readings daily to make sure there has been no movement, and PH
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Dry Hibiscus/Chamomile Metheglyn

Thanks to Jeff Shouse for his 3rd place medal winning recipe at the Mazer Cup this year! This finished dry nearly by accident, we were going for the dry side of semisweet.  Flavors of hibiscus and chamomile make good mead separately, but we’ve discovered these flavors play really nicely together, and keeping the mead dry and lighter in body really lets the floral notes shine.  We use local wildflower honey, I wouldn’t use anything too strong
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Basic Sweet Mead Recipe

This is a sweet mead that the boys will be sharing on an upcoming episode of The Mead House. A very easy to make recipe if the proper methods and protocols are followed. You can hear JD, Bob, Aaron and Jeff talk about putting this recipe together on Tuesday night MArch 22 at 9pm est, and providing follow-up on subsequent shows in the future. Check the broadcast calendar for updates.   ADDITIONAL INFORMATION – Alternative nutrient schedule
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Motivated Mead Maker

From Aaron Martin: Find out how this amateur mead maker took a large step forward in the quality of his homebreww on this week’s premier episode of themeadhouse.com podcast! I racked these four 1 gallon traditionals comparing cranberry blossom, blueberry blossom, raspberry blossom and sunflower blossom honey varietals. Even after an initial mishap, in just 1 month of primary fermentation they are already smoother and cleaner tasting than many of my other batches are between 1-6 years of aging.
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First Show – March 15th

Our first show will be Tuesday, March 15th at 9pm Eastern. Bob, Aaron and I will be talking about Jim Davis’s idea of a pump-over for stirring and degassing, right up JD’s “Rube Goldberg” alley! Aaron has some test batches he’s working on, and wants to talk about “sophisticated” fermenting systems beyond the various glass carboys, stir sticks and auto-siphons he currently uses, and Bob always has plenty to talk about, as long as it involves mead! Join
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Launching A New Show

The Mead House©. We will focus on the home mead maker specifically, and discuss recipes, ideas, equipment, issues, etc. No commercials, no sponsors, and no interviews, the focus of the show is on the home mead maker. Even if you aspire to start your own meadery, first comes making good mead at home. We will have periodic guests to help us find the answers to some of our questions, discuss cutting edge brewing techniques, and best practices
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