Photo courtesy Petar Bakulic - his Paso Extreme Zin

9-19-17 We're continuing our series on Making Modern Mead. We talked yeast for the last two weeks, and had lots of great info from Ryan, and lots of great questions from the listeners.

Now we're moving on to staggered nutrient additions, racking, stabilization and aging. There is a ton of info here, and we're going to dig into it and see what we can get out there.

Mead is a science, and knowing the basics means being able to make better mead, and gives you the ability to deepen your knowledge and make great mead.
So grab a chair and a pen and paper and let's get started looking at ways to make better meads with better science.
Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions!

Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT)
Want to join the conversation, give us a call!! 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.

If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!

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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Show links and notes

Meadmakr's Batch Calculator
TOSNA Protocol - http://www.meadmaderight.com
Rousing your yeast
Joe Vinceguerra's Stabilization spreadsheet
SO2 Management on MoreWine
The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

September 22 - Superstition Meadery - Paul Cataldo performs live
September 30 - Viking Alchemist - their whiskey barrel aged mead is being released

Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!