GotMead Live Radio Show

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,

Meads created by Bob Slanzi 9-12-17 We are continuing our 'Making Modern Mead' series on Gotmead Live, led by Ryan Carlson. Tonight we're doing Yeast, Part 2. So as most everybody realizes at some point in learning the process of making mead. The yeast do the work and we are relegated to being their caretakers. I jokingly call myself from time to time a yeast cowboy. In essence, what we are learning to do is to provide a safe environment, and all the miscellaneous materials to our little friends,

9-5-17 We're continuing with a series on Modern Mead Making, lead by Ryan Carlson. So  with so many newcomers joining our forum. And with conflicting information on the interweb. I have decided to do a short series where we will work from front to back of the process of making good meads using today most modern techniques. I would never declare that I know it all, or that my way is the only way. There are many different approaches to mead making as there are mazers making mead. As I have often

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. This is an often-discussed technique, and one that has many answers. Ryan is going to lead the discussion tonight, with the