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Archive for the ‘The Mead House Show’ Category:

What’s The Recipe?

OK, so here’s the challenge to our listeners and viewers… I have some ingredients on hand, figured I’d post them up and see what the community could come up with using just the ones listed.. 2 pounds of Briess Bavarian Wheat DME ½ pound Caramel 120L ½ oz US Fuggles hops Coffee beans Cocoa nibs Dutched chocolate powder Steel cut oats Plenty of wildflower honey Danstar Windsor yeast SAFALE05 yeast 71B yeast Red Star Montrachet yeast
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Cider Making For Beginners

  Cider Making For Beginners Taken from HomeBrewTalk.com with permission from the author, Lorena Evans. Cider making is very simple. But, simple is not easy! I wanted to answer a few of the top questions in one place, for new cider makers as these seem to be the most common queries. Fermentation: Your cider will ferment as much as it will ferment. Much of this is yeast strain dependent, as wine yeast will ferment a cider
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Ryan’s Braggot Project

Ryan Richardson is our newest member at The Mead House table (check out his bio on the The Mead House Crew page). Ryan is using this beer kit from Midwest Supplies as a base for his braggot project. He intends to use the packaged yeast, SAFALE 05, with no changes to the hops either. Ryan says he will omit 1 pound of the dark DME, and replace it with 6 pounds of caramelized wildflower honey. Ryan also
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Aaron’s Braggot Project

Here’s a run-down of Aaron’s braggot project. Ingredients: Specialty Grains: 25 lbs Weyermann Carafa III 25 lbs Chocolate Malt 5 lbs Briess Caramel 80 Malt Extract: 6 lbs dark malt extract Honey 9 lbs wildflower honey (Consider caramelizing it?) Hops: 1 oz Summit (60 minutes) 1 oz Chinook (15 minutes) 1 oz Centennial (10 minutes) 1 oz Cascade (5 minutes) 1 oz Centennial (0 minutes) 1 oz Cascade (dry hop) Yeast D47 2 oz yeast nutrients
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JD’s Bourbon Porter Braggot

We’ve been talking braggots for several weeks on the show, and the four of us have laid plans to brew up a braggot of our own using ingredients we each selected. I chose a Bourbon Barrel Porter beer kit from Northern Brewer which is quite popular, and my plan is to weigh the malt and add an equal amount of wildflower honey. I have selected Nottingham English Ale yeast, I think it will handle the extra sugar well
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Rube Goldberg Visits JD…Again!

OK, so I have fermented mead, wine, kimchee, and I needed to do beer, that’s the last one left on my list. So I called Rube. Putting a plan together of ways to deploy my beer, I started with bottles after completing my first attempt at brewing a beer. Now those of you who know of my experience with a disastrous attempt at a pumpkin mead may think this is funny, but yes, I made a pumpkin
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Jeff’s Braggot As Discussed on Episode 19

Here is Jeff’s braggot recipe for anyone who wants to try it. Its important to remember, this is an untested recipe, so add your own tweaks if necessary. Get back to us if you put this together, let us know how it turned out. FROM JEFF: Feel free to share it, with the caveat of course that this is completely untested, I’m speculative here and really shooting from the hip. But there’s good advantages here, it’s
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Treating Fruit For A Melomel

We had a discussion during episode 16 about how to treat fruit for a Melomel mead. Fruit meads and fruit wines are popular especially when served ice cold on a hot summer day are quite refreshing. Before you just dump your fruit into your bucket and add your honey, water and yeast, you need to extract as much flavor out of the fruit as possible before you start. If you don’t take care to treat your fruit
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DIY Chiller Efficiency

I have been consumed, well, maybe not consumed (I’m sure that’s how my wife would put it), but rather industrious with my DIY chiller project. Starting out with a simple Coleman 48qt cooler, I built a cooling system to keep fermenters and carboys cool without having to keep a second refrigerator in the house. Also, one of the downsides to having a dedicated refrigerator is you can only get one carboy/fermenter inside, and maybe several small
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Its 108º Is Your Carboy Cool?

Its 108º here today. What happened to that “Godzilla of El Nino’s” we were supposed to get anyway? If you live in Southern California, Arizona, Texas, New Mexico or wherever the thermometer reads 100º+, and your fermenter is even sweating, then let Rube Goldberg help. This is a simple chiller box using a 7.9 gallon brew bucket, copper tubing, a pump and cooler full of ice water. I didn’t put the cooler on the list, pick
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