Blog - Got Mead? The Largest Mead Resource on the Web

2-13-18 Tonight we're continuing our AMMA Conference Speaker Showcase and have Greg Heller-LaBelle, owner of The Colony Meadery and Chrissie Manion Zaerpoor, author of The Art of Mead and Food Pairing. Greg Heller-LaBelle is the CEO and co-founder of The Colony Meadery in Allentown, PA. Prior to that, he drove the success and growth of startup ventures in industries ranging from community banking to math educational technology. A passionate believer in community and economic development, Greg started his career at the economic development nonprofit Riverlife in Pittsburgh, where he coordinated communications around major land development projects, including stadiums and Point State Park revitalization. He also has worked and volunteered on several political campaigns, ranging from city council to president. In his off time, Greg was a writer who had successful blogs on politics, beer and art (and, sometimes, how they interact). An alumnus of Pitt and Lehigh, he’s lived in Bethlehem three times, Pittsburgh twice, and Mexico once. Now he lives in Bethlehem with his wife and their bulldog, Disraeli. As Legislative Affairs Chair of the AMMA, Greg has overseen several major achievements, including: common formulas and COLAs from the TTB; a relaxation of barrel aging in meads; and the passage of the Craft Beverage Modernization and Tax Reform Act, which is the first legislation to carve out specific tax benefits for mead. In Pennsylvania, his work with the Assembly led to a change in laws that permitted meaderies to work with wholesalers. Greg will be giving a wide-ranging talk on how to successfully interact with the TTB at the AMMA Conference, featuring everything from formulas to labels, with a robust time for Q&A. Our second guest this evening, Chrissie Manion Zaerpoor, holds a B.S. in Physics from Arizona State University, and “most of a master’s degree” in electrical engineering and semiconductor materials and device characterization from Columbia University. She was a process engineer and engineering manager at Intel Corporation for 13 years before founding Kookoolan Farms in Yamhill, Oregon, in 2005, with her husband Koorosh. She first heard the word “mead” in high school English class in about 1981 and has been obsessed with mead ever since; she’s been an amateur meadmaker since 1997 and a licensed commercial meadery owner since 2009 Kookoolan World Meadery (approximately the 80th licensed American meadery). Kookoolan Farms meads have twice won medals at Mazer Cup International (2014 and 2015 silver medals). Chrissie was a founding director of the American Mead Makers Association, its first Legislative Committee Chair, and contributing editor and frequent contributor to the AMMA Journal, as well as to the new publication MeadMag.com. She is the author of “The Art of Mead Tasting and Food Pairing,” published 2017 and in consideration both for the Gourmand and James Beard cookbook awards. She is the Keynote Speaker and lead lecturer for the University of California/Davis Honey and Pollination Center’s newest mead course, “Intermediate Mead Making: The Styles and Nuances of Mead,” February 2018. www.facebook.com/meadandfood Chrissie will be talking about pairing Mead and Food, both for home meadmakers and pros. Her presentation will be an overview of mead pairing strategies for more enjoyment of your meads at home; using your knowledge of food pairings to design better-selling meads; to sell more mead in the tasting room; and to sell more mead to restaurants. 1. “Impact” (body and intensity of the drink and the food should match): big meads with big food; delicate meads with light food 2. Treat traditional meads as white wines (examples and photos) 3. Treat sweet meads as dessert wines for cheese and dessert pairings (examples and photos) 4. Oak pairs with smoke 5. Pair semisweet to sweet meads with hot/spicy foods to cut the heat (examples and photos) ethnic pairings: basil metheglin with Italian; mango with Asian; rose with Middle Eastern; lime with Mexican, etc (examples and photos) 6. Look to places where mead has been at the table longest for food traditions and pairings. Poland, Ethiopia, Irish/Celtic, Scandinavian traditional foods pair particularly well (examples and photos) 7. Treat fruit meads like fruit wines, e.g. raspberry meads, cysers – examples and photos 8. Use your new expertise to design best-selling meads: understand what your customers want to drink every day 9. Use your new expertise to sell more mead in your tasting room: talking with customers about drinking your meads at home 9. Use your new expertise to sell more mead to restaurants: talking with chefs and sommeliers about how your meads complement their menu 10. Future of mead and food pairing This talk will feature photos from “The Art of Mead Tasting and Food Pairing,” and will (favorably) mention dozens of commercial meaderies by name. It will also feature several restaurant menus to talk about how to read a menu as a

2-6-18 We’re continuing showcasing speakers for the AMMA Conference next month with Carvin Wilson. Carvin will be speaking on different fruit addtion techniques for making melomels. He wil be doing a side-by-side comparison of difference meads made with all fruit in the primary, all fruit in the secondary, half primary/secondary, and one late fruit addition in primary. All meads will be made with the same fruit without any acid adjustments. The goal of this is to educate mead makers on the difference flavor profiles of each different fruit addition technique. Carvin has been much in the mead scene the last couple years, and he’s cleaned up with many medals for his excellent meads. He’s also a very successful business owner, and a huge supporter of the AMMA and the Mazer Cup International. Carvin hosts a large suite during the events at the hotel and the meadmaker get togethers there are a who’s who of mead. He also generously hosts several tables at the MCI Mead Mixer to allow smaller meaderies to showcase their meads at the largest mead tasting in the world. Listen in live below!! Send your questions to us at [email protected] or ping me on Facebook or hit me up on Twitter @gotmeadnow. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/ziEOpYCEWrcg 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Scott Labs Handbook White Labs Product Catalog New York Fermentation Fest Speed Brewing by Mary Izett Danny Acevedo - Modern Mead Making Videos American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events February 10 - Big Lost Meadery - Beer Pong Tournament February 10 - Bos Meadery - Songwriter Soup with Meghan Rose and Dana Perry February 10 - Orchid Cellars - Valentines Day Mead and Chocolate Tasting with Zoe’s Chocolates February 13 - Superstition Meadery - Tasting and Music at the Wandering Tortoise February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House March 31 - Day of the Juice Beer Festival Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

1/30/18 We're continuing the run up to the AMMA Conference and Mazer Cup Competitions and talking with Diane Currier, owner of HoneyGirl Meadery here in Durham, NC. Diane started homebrewing beer shortly after moving back to Durham in the early 1990s. She experienced her first mead at Ring of Fire Meadery in Homer Alaska in 2004. After hiking through a field of local fireweed wildflowers, she was introduced to a mead made from those flowers, and was hooked for life. She remains in awe of the extraordinary results of fermenting what is essentially billions of bee visits to flowers and the amazing transformation of nectar into honey into mead. Diane will be talking at the AMMA Conference about 'going it alone' as a solopreneur starting a meadery, digging into the things that worked, and things that didn't, and the ways she overcame the obstacles to get her meadery opened. Listen in live below!! Send your questions to us at [email protected] or ping me on Facebook or hit me up on Twitter @gotmeadnow. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/ziEOpYCEWrcg 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes New York Fermentation Fest Speed Brewing by Mary Izett Danny Acevedo - Modern Mead Making Videos American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 31 - Wild Blossom Meadery - Mead and Cheese 101 February 1 - Threadbare Mead and Cider - Game Night and Mardi Gras kickoff February 10 - Big Lost Meadery - Beer Pong Tournament February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

1-23-18 We're continuing talking with AMMA speakers, and tonight we have Jeff Herbert, meadmaker and owner at Superstition Meadery, who is stepping in for Carlos Bassetti, who can't make it tonight. Carlos is speaking at the conference about Superstition's leap from 60 gallon batches to 1000 gallon batches. He's also an amazing meadmaker, with some very unique ideas. We're going to get an overview of his talk, and then pick Jeff's brains on his mead making ideas and techniques. We're also going to have Chris Kuzme, who is putting on the NY Fermentation Fest, which this year will have several meaderies represented. This event is about all things fermented, so there will be beer, wine, mead, cider, saurkraut, kombucha, and there will be all sorts of yummy food. Chris is going to tell us about the event. He's an excellent brewer, and has a brewer in NYC, and is married to Mary Izett, author of "Speed Brewing" who we had on the show back in August. Listen in live below!! Send your questions to us at [email protected] or ping me on Facebook or hit me up on Twitter @gotmeadnow. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/ziEOpYCEWrcg 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes New York Fermentation Fest Speed Brewing by Mary Izett Danny Acevedo - Modern Mead Making Videos American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 24 - Honeymoon Mead and Cider -Open Mic with Pace Rubadeau January 24 - Brothers Drake Meadery - Soul Eyz concert January 24 - Superstition Meadery - Free Mead Tasting and music at the Wandering Tortoise January 31 - Wild Blossom Meadery - Mead and Cheese 101 February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it! SaveSave

1-16-18 We're continuing featuring some of the AMMA speakers in this run up to the AMMA Conference March 14-15 and the Mazer Cup International Mead Competition and Mead Mixer March 16-17. Today we're featuring Matt Weide, VP of the Minnesota Homebrewers Association. Matt is going to be presenting at the AMMA Conference on how to bochet honey. In his talk at the conference, he will discuss the methods of caramelizing honey for meads. The pros and cons for the different methods along with how it will change the end product. He will also cover how caramelizing honey can differ depending on the contents of the honey. How caramelizing honey will effect fermentation and the flavor components in the mead. He will end with thoughts on recipe formulation and tips and tricks to keep the brew day safe and problem free. Several different candied honey and bochet samples will be available for a sensory discussion during the presentation. (you really do want to go to this talk!!) Unless you've been living under a rock, you'll know that carmelizing honey, known as 'bochet' is the hottest (heh) trend out there in meadmaking right now. And there are many ways to do it, some better than others. Matt is speaking on this very subject, even more in depth, at the AMMA Conference and Trade Show in Broomfield this March. So we're getting a bit of a taste of what he's going to dig into during his talk. Then there is the consideration of what sort of honey is best, what temps are best, how dark is dark enough, and how to avoid that nasty burned flavor. (It's sooo easy to burn it!) Listen in live below!! Send your questions to us at [email protected] or ping me on Facebook or hit me up on Twitter @gotmeadnow. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Composition and Properties of Honey - J. Pryce-Jones American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 18 - B. Nektar - Mead and Yoga in Kalamazoo January 19 - Cellarmen's Mead - Drinking Mead and Music and Hazel Park January 20 - Colchester Mead House - Make Earrings and Drink Mead January 20 - Mead Workshop by Hudson Valley Beekeepers, taught by Bob Slanzi February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

1-9-18 We're starting to feature the speakers from the AMMA Conference, coming up March 14-15, 2018. You can learn more at the website, 2 days of both home and professional tracks, all about mead. Sergio is owner of Melovino Meadery, and will be speaking on his experiment with nutrients, doing a triangle test to determine which methods of meadmaking are perceived to make the best mead, according to the 80 people expected to take part. We will also have Bob Slanzi on with us, and he's going to be doing some commentary on the AMMA Conference subjects, and digging in a bit for those who want to know more. if you've been making mead for more than 10 years, you'll remember how we went from boiling the honey, to tossing in the yeast and honey and waiting, to using yeast hulls and 'nutrient' mixes from the brew shop and pasteurizing, to using Fermaid K and DAP, to doing staggered nutrient addition (SNA) to TOSNA, outlined on Sergio's website at meadmaderight.com. Meadmaking techniques have changed a lot! We'll be discussing the changes in mead yeast feeding over the years, and debating what the changes appear to have done for the overall quality of mead over the last 20 years. Should be an interesting conversation! Listen in live below!! Send your questions to us at [email protected] or ping me on Facebook. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Neurogastronomy: How the Brain Creates Flavor and Why it Matters - Gordon Shepherd What the Nose Knows - Avery Gilbert American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 18 - B. Nektar - Mead and Yoga in Kalamazoo January 19 - Cellarmen's Mead - Drinking Mead and Music and Hazel Park January 20 - Colchester Mead House - Make Earrings and Drink Mead January 20 - Mead Workshop by Hudson Valley Beekeepers, taught by Bob Slanzi February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

1-2-18 Happy New Year! To start the new year off, we're visiting with Andrew Lumberto and Bob Slanzi. You all know Bobby, he's been on the show several times, and usually hangs out in the chat. Bobby is going to talk about flavor profiles in mead, and creating flavor groupings. But you might not know Andrew. Andrew is a Certified Cicerone and a Grandmaster Beer Judge I with a mead certification.He's also President of the largest fermented appreciation group on Long Island, Long Island Beer and Malt Enthusiasts. He's been pushing more mead and cider as president. We've had guest speakers like Gidon Coll of Original Sin and Sergio Moutela of Melovino, as well as Bob Slanzi. He's been home mead making for about 7 years and felt that mead wasn't getting as much attention in homebrew competitions as he liked so he started holding yearly mead exams and running mead making classes and mead exam judge prep seminars. In 2016, his club's yearly competition joined on the East Coast Mead Maker of the Year competition circuit and he believes they receive the most mead entries in any competition in NY, NJ, & CT. He's also recently gained appointment to the Communications Directorate team of the BJCP as Assistant Communications Director. One of his main goals is to create newsletter content about judging mead since there isn't much literature on the topic. He recently wrote an article interviewing some of the top mead judges in the country about various aspects of mead judging. He'll also be looking to expand that writing with article contributions to the American Mead Makers Association as well. Listen in live below!! Send your questions to us at [email protected] or ping me on Facebook. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Neurogastronomy: How the Brain Creates Flavor and Why it Matters - Gordon Shepherd What the Nose Knows - Avery Gilbert American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 6 - Bos Meadery - Annual Mead and Metal Fest January 6 - Brothers Drake Meadery - Salsa Night January 10 - Bos Meadery - John Widdicombe & Harris Lemberg Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

11-28-17 This is our last show of 2017! We go on our December break after this, and will return in January with new, fantastic shows! To finish 2017, we will be talking with Steve Fletty, two time Meadmaker of the Year at the National Homebrew Competition, and a member of the St. Paul Homebrew Club in St. Paul, Minnesota. Fletty has also won two Minnesota State Fair Best of Show awards (for a Russian Imperial Stout and Saison), as well as 2009 Midwest Homebrewer of the Year. While he enjoys brewing beer and making cider, mead is his serious passion. Fletty has been making mead since 2002, when he was introduced to it at a Beer Judge Certification Program study class. “Even though mead wasn’t yet a part of the exam, we did a mead tasting night with 60 meads, not kidding,” he said. “Most sucked, but two of them blew my mind. I thought, ‘I need to make that!’” One was a mesquite chipotle mead—Fletty convinced the guy who made it to divulge his secrets, and he went on to win medals with his own version. The other was a commercial pyment (fermented with a blend of honey and grapes/grape juice). Fletty’s research and hard work to replicate it won him his first Meadmaker of the Year award in 2007. In 2016, he won his second honor as Meadmaker of the Year, in large part because of his Best of Show mead called Holy Cacao, a specialty mead made with cacao nibs, Dutch cocoa, and vanilla bean. You want to come to this show. Listen in live below!! Send your questions to us at [email protected] or ping me on Facebook. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Groenfell Meadery recipes and techniques Yeast: The Practical Guide to Beer Fermentation by Chris White UC Davis Honey Flavor Wheel Journal of Enolgy and Viticulture How to Brew - John Palmer The Flavor Bible Let There Be Melomels (on sale) by Rob Ratliff The Big Book of Mead Recipes (on sale) by Rob Ratliff Upcoming Events November 30 - Western Reserve Meadery - Chocolate Truffle Making with the Nom November 30 - Bos Meadery - Johnny Widdicombe December 1 - Superstition Meadery - Mead and Music at Ground Control December 2 - St. Ambrose Meadery - Whiskey Charmers December 3 - Starrlight Meadery - A Very Fairy Christmas December 7 - Colony Meadery - An Evening of Sweet Shimmies (Belly Dancing) with Carmen December 8 - 810 Meadworks - Christmas Pajama Party December 9 - Schramm's Mead - Gala Holiday Party at Assaggi Bistro December 16 - Melovino Meadery - Ugly Sweater Party Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

11-21-17 We will have a mead celebrity on with this tonight! Peter Bakulic will be coming on the show to talk mead with us. Pete was introduced to winemaking at an early age as part of his family's Croatian roots in winemaking. He traveled to Lodi, California to visit family friends who were Zinfandel winegrowers and became familiar with the winemaking process. He became interested in making mead in the late seventies about the same time he was learning about brewing. After his first taste of mead Pete was hooked and took to mead making with a passion. Having majored in microbiology and minored in chemistry he was always interested in the role of yeast during fermentation and how it affects the mead, wine and beer making process, and also worked as a clinical laboratory technologist. Pete is an active judge in local mead, wine and beer competitions and has been on several different sensory panels responsible for recommending wine and spirits for corporate and private collections in downtown Los Angeles. He presents meadmaking classes to local Home Brew Clubs and Bee Keepers who are interested in learning about the process of making mead, and how to evaluate and taste mead. Pete performs sensory evaluation of commercially produced mead on a contract basis for meaderies around the world. In several cases his recommendations have lead to improvements that have garnered medals in various international mead competitions. He is the current President of the Mazer Cup International Mead Competition which is the lar gest mead only competition in the world. Pete also founded the Home Meadmaker competition at the International Mead Festival in 2006 along with David Myers and Julia Herz of Redstone Meadery. He has worked closely as an administrative partner with Vicky Rowe on GotMead.Com since 2004, where he is known as Oskaar. Pete worked with Ken Schramm, Gordon Strong, Julia Herz and other members of the BJCP (Beer Judge Certification Program) to define the guidelines for the current Mead Judge Certification Program and contributed articles for inclusion in the course study guide. He is also a regular presenter in the Mead Courses offered by the Honey and Pollination Center at the Robert Mondavi Institute on the U.C. Davis Campus. Pete lives in Orange County, Southern California with his oft sober hunting partner a German Shorthair named Raalphe. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Yeast: The Practical Guide to Beer Fermentation by Chris White UC Davis Honey Flavor Wheel Journal of Enolgy and Viticulture How to Brew - John Palmer The Flavor Bible Let There Be Melomels (on sale) The Big Book of Mead Recipes by Rob Ratliff Upcoming Events November 22 - Bos Meadery - Meggie Shays November 22 - Brothers Drake Meadery - Jazz Wednesday w/ Alex Burgoyne and Friends November 30 Western Reserve Meadery - Chocolate Truffle Making with the Nom December 8 - 810 Meadworks - Christmas Pajama Party Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

7-14-17 So now that we have a good idea on how to employ modern science to make the best mead possible in very short order. I thought it might be a good time to explore how to massage our meads on the other end of the spectrum, once the science piece is finished, so they can become the best they can be. Almost never is a mead finished straight out of the fermentation process. Anyone can read a recipe, but it takes more than that to coerce several parts of the equation into a something beyond good. Were talking about turning something from good, into great. It's not something that comes quickly for most. But, never the less with some understanding of the different parts of the equation. And seeing how different pieces contribute to the whole. With a good bit of practice. And a little bit of luck. We can begin to understand how we can work towards having a balanced finished product. Where every part contributes to the whole experience. So grab a paper and a pen and sit back as we explore what we can do, to hopefully end up with something more than good. Something truly magical. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes The Art of Mead and Food Pairing by Chrissie Manion Zarpoor Oaking Your Mead - Ryan Carlson Waterless Silicon Ventilating Bungs (from the chat) - Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass by Steve Mosher Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles by Ray Daniels The Flavor Bible The Big Book of Mead Recipes by Rob Ratliff Upcoming Events November 16 Bos Meadery - John Hitchcock's 50th Birthday Party November 17 St. Ambrose Winery - Afredo Improv November 18 St. Ambrose Winery - Dale Wicks November 18-19 Starrlight Meadery - Get Ready for Turkey Day - food pairing ideas and tasting November 18 Charm City Meadworks - Tap Room Grand Opening - 16 meads on tap! November 18 - Eltham and District Winemakers Show Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it! SaveSave

11-7-17 We're back with another edition of Making Modern Mead. And we're headed back to Australia, to talk with Steve Kirby, owner of Stone Dog Meadery in Yarra, New South Wales, Australia. Steve is a braggot monster, and makes a lot of them. Steve started brewing in 1990, and his first attempt at fermenting was a plum wine made in his parents’ laundry and he's been brewing ever since. Along the way he has been mentored by champion amateur and commercial brewers, been awarded both gold and silver medals in NSW state competitions and gold in the 2014 National homebrew championship (mead category) as well as having one of his beers showcased in that year’s gala dinner. He's been brewing mead for 5 years now after first being introduced to it through the Society for Creative Anachronism, and is a bear for braggots. He's making a lot of braggot for his meadery, Stone Dog, in Australia. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass by Steve Mosher Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles by Ray Daniels Sheperd's Delight Malt The Flavor Bible The Big Book of Mead Recipes by Rob Ratliff Upcoming Events November 8 - Bos Meadery - Willie Jones and his Dime Store Posse November 9 - Honeymoon Mead and Cider - Belly Dancing! November 10 - Bos Meadery - Compact Deluxe, Help Desk, and HellMuff November 11 - Superstition Meadery - Berry White Day! Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

10-31-17 Hoppy Mead-o-Ween! We are back tonight to continue our series in Making Modern Mead. We've been talking about styles, and tonight we're talking session meads with Eric Lowe, co-owner of Meridian Hive Meadery in Austin, Texas. Even though session meads, i.e. lower alcohol meads between 4 and 8%, are a sack mead and can be in any style, we are pulling it out in an episode to focus on how to make your meads better at this level. Meridian Hive turns out some of the tastiest session meads around, and they've a pile of medals to back that up. Eric and Mike have several types of canned sessions, and they're all tasty. We're going to pick Eric's brains on making awesome session meads, and learn more about being able to reliably make stable low-alcohol meads. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes The Flavor Bible The Big Book of Mead Recipes by Rob Ratliff Upcoming Events October 31 - Rabbit's Foot Meadery - Annual Halloween Party November 1 - Honeymoon Mead and Cider - Pace Rubadeau November 1 - New Day Craft Mead - Mead and Knead - weekly mead and massage November 2 - Bos Meadery - Comedy at the Meadery - a Comedy Jam November 3 - St. Ambrose Cellars - Music - The Feral Cats November 4 - St. Ambrose Cellars - Music - Unabunner November 5 - Starrlight Meadery - A Tasteful Event - Benefitting Ronald McDonald House Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

10-24-17 We're baaaaccckkkk! We took a 2 week break, and are back talking mead, this week with Jason Todd Phelps, owner of Ancient Fire Mead and Cider, and award winning mead maker. Jason has been around the block for many many years and has won countless awards with all things fermented. It seems fitting that tonight we should talk about cysers since it's apple season in many parts of the US. Cysers are mead made with apples. As simplistic as this sounds, in my opinion this is one of the more difficult categories in mead making. So many factors need to come together at just the right point to have a great, well balanced, complex cyser that can go well beyond a fermented Martinelli's. So it's a privilege to hear from Jason tonight on his approach to making award winning cysers. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes The Flavor Bible Riesling Sugar Profile Cider Handbook Removing hydrogen sulfide Great cyser yeast Meadmakr's Batch Calculator TOSNA Protocol - http://www.meadmaderight.com Rousing your yeast Joe Vinceguerra's Stabilization spreadsheet SO2 Management on MoreWine Weird Wine Flavors and the Science Behind Them The Big Book of Mead Recipes by Rob Ratliff Upcoming Events October 26 - Honey Girl Meadery - Mead Tasting and Pie! October 27 - Brothers Drake Meadery - Halloween Party and music October 28-29 Starrlight Meadery - Mead-o-ween weekend October 28 - Brimming Horn Mead - It's the Great Mead Hall...O'Ween, Charlie Brown October 28 - Folklore Brewing and Meadery - Costume Party October 28 - Swan Neck Meadery and Winery - Halloween Party October 28 - Melovino Meadery - First ever Halloween Party October 29 - Oran Mor Artisan Mead - Halloween Carnival and Masked Ball with Hat Trick October 31 - Rabbit's Food Meadery - Annual Halloween Party Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

10-3-17 We're back for another episode of Modern Meadmaking, featuring Ryan Carlson. We have covered the most current protocol for making great mead, from the very beginning all the way to stabilization. Now for a while we will be looking at specific categories, and how make these specific meads. Although not in any specific order. Tonight we have a very special guest, David Thiebault. David is one of those guys who makes mead making look easy. He has won 10 Mazer Cup medals and many other medals from some of the most prestigious competitions in the mead world, including "best of show". David is a great guy and can make anything under the sun. But tonight he is sharing his thoughts on how to make the best pyments on earth. I am constantly amazed how generous the mead community is when it comes to sharing what might normally be "top secret" information. It's a privilege to have David on our show. So sit back, grab a pencil and some paper, and get ready to move up several notches as we learn David's "top secrete" knowledge. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! 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 Weird Wine Flavors and the Science Behind Them The Big Book of Mead Recipes by Rob Ratliff Upcoming Events October 4 - Western Reserve Meadery - Chocolate Truffle Making party October 5 - Bos Meadery - Comedy at the Meadery October 6 - Superstition Meadery - Live Music - Tony and Kristin October 7 - Superstition Meadery - Live Music - Arturo Garibay October 11 - Brothers Drake Meadery - Music - Radarhill Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

Photo by Jaden Birchmore 9-26-17 We are continuing with Making Modern Mead, hosted by Ryan Carlson. I'm proud to announce that we have a very special guest speaker this evening. Tom Repas will be joining us this evening to speak about the proper use of sulfites. Also known as sulfur dioxide, k-meta and SO2. As we all know the web is full of misinformation about everything. And probably nothing more than how to properly employ sulfites and sorbate to stabilize a mead. And even more confusion comes when we dig into how to use sulfites to ensure we give our meads the best environment to age properly in ageing vessels. And then, how to prepare them to have along once you package them in bottles and kegs. Tom is a certified Master Beekeeper and a queen bee breeder. If that's not enough to prove he knows his stuff. Tom is the sole occupant of the very prestigious category of being the only person to have won Best of Show at the Mazer Cup not once, but two times. I'm proud to have with us tonight a most amazing man in many different ways. No one could be more kind and humble. As many of you know Tom is amazingly gracious with his time and acts as a moderator and a very solid contributor to the Mead Makers face book group. I'm proud to announce my friend - Tom Repas. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! 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 Weird Wine Flavors and the Science Behind Them The Big Book of Mead Recipes by Rob Ratliff Upcoming Events September 29 - McAlpine Meadery - Hurricane Relief Concert September 29 - Blacksnake Meadery - Last Friday Music at the Hive - Wyatt Lee Law September 30 - Viking Alchemist - their whiskey barrel aged mead is being released September 30 - Oran Mor Artisan Mead - Susan Rice, comedian Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! 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 [email protected] and tell us about it!

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, so they can do their job as well and efficient as possible. If we do this they can make wondrous things from the materials we provide them. It's when we fail to understand what they require,and force them to make building blocks from a substandard shopping list, that causes them to stress out. And when they stress out, they then make less than desirable mead . Which in turn requires long term ageing to reduce those things they create while being stressed out. And many time, maybe even most times the mead gets better but you still end up with a shadow of the issues you tried to age away left in your mead regardless of time spent in a dark and lonely basement somewhere. So bottom line. What we really need to grasp is what yeast need to do their job. How much, and at what time. It's not really any harder to make great mead than it is to make a really poor mead once we understand the basic things yeast need to keep them happy. We have talked briefly how to choose a strain based on certain parameters. We looked at how to determine the quantity needed to get the job done nicely. So now we begin, for the very first time, imparting our influence on this process. So often I read of people's troubles. Batches that never take off, or take forever to get off. Batches that start and then stop sometime down the road long before they finish. And batches that pull up short once the finish line become visible. Almost inevitably, these things are caused by human error one way or another. So tonight we will look at how to get our yeast off to a good start. There are lots of ways that work. Some work better than others. And many actually harm the yeast from the very beginning. And worse yet. Some of them cripple and kill your yeast long before you even pitch them into the vessel. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Scott Yeast Handbook - http://www.scottlab.com/pdf/ScottlabsHandbook2016.pdf Building a temperature control fridge for mead making - https://www.brewpi.com/fridge-hacking-guide/ YAN Info - http://gwi.missouri.edu/publications/enology-news-winter-2014.pdf Esters in Wine - http://www.wineland.co.za/how-esters-and-aldehydes-impact-on-key-wine-aromas/ The Big Book of Mead Recipes by Rob Ratliff Upcoming Events St. Ambrose Cellars - Sept 14 - OPEN MIC & THIRSTY THURSDAY35% OFF HOWLERS AND GROWLERS + OPEN MIC! Sept 15 - UNABUNNERLIVE MUSIC! Sept 16 - THE CRUSH IV - OUR BIRTHDAY! Starrlight Meadery Pagan Pride Day Saturday, September 16 , Sunday, September 17 Optimist Club Farm2908 Optimist Farm RoadApex, NC Superstition Meadery - Sat, Sep 16 - Sean McDermott Performs Live! Sun, Sep 17- Evol-ution Performs Live! Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

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 said: If you ask five mazers how to do something, you will get eight different answers. I can promise this. Everything I do has a very well thought out reason as to why I do it. I have a reason for every move I make. I have a very strong desire to make the very best meads I can. And I also use the most modern science I can. And, I do this without apology. My hope is if you are confused with all the contrary information you read on the web. That over the next few weeks we can try to separate truth from fact and eliminate all the confusion a new mazer will need to wade through getting started. It's not any harder to make a great mead than it is to make a poor mead. It just takes some learning to understand the how's and why's before you get started. So my intention is to start from the very beginning and move forward, piece by piece, until we get your mead in bottles or kegs so it can age and get back to the table. So welcome to Got Mead. Grab a glass of something along with a paper and pen. Sit down and enjoy the next little while as we start our journey forward. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Scott Yeast Handbook - http://www.scottlab.com/pdf/ScottlabsHandbook2016.pdf Building a temperature control fridge for mead making - https://www.brewpi.com/fridge-hacking-guide/ YAN Info - Science.gov topics on YAN Esters in Wine - http://www.wineland.co.za/how-esters-and-aldehydes-impact-on-key-wine-aromas/ The Big Book of Mead Recipes by Rob Ratliff Upcoming Events St. Ambrose Cellars - Friday night - Jen Sygit @ 6PM Saturday night - Blake Elliot @ 6PM Sunday afternoon - Keith Scott Blues @ 2PM All the shows are free - and Friday and Saturday feature the TNT Food Truck serving up the eats! and don't forget - we're just about two weeks away from the fourth annual St. Ambrose Crush! Check out the lineup and details here. Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

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 Gotmead Live Team, Manny, AJ and Hamish. I'll be hanging out on the board, running the tech, and chipping in from time to time, but as I'm still having breathing issues, not talking too much. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Oak Info paper - http://morewinemaking.com/public/pdf/oakinfopaper09.pdf Oak and Mead - Petar Bakulic Wood Management - http://www.gotmead.com/forum/showthread.php/26346-Wood-management Coopering video - https://www.youtube.com/watch?v=m8mI059cekM&t=1863s The Brewing Network on Oak - http://www.thebrewingnetwork.com/post1888/ Black Swan Barrels - http://www.blackswanbarrels.com/ The Big Book of Mead Recipes by Rob Ratliff Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

8-1-17 We're having fun tonight! We are being joined by Mary Izett! Mary is a passionate homebrewer specializing in fast and alternatively fermented beverages. She is author of "Speed Brewing", and she co-hosts Fuhmentaboudit!, a live weekly show on all things fermentable, on Heritage Radio Network and is a BJCP National ranked beer judge. She has been the president of both the New York City Homebrewers Guild and the Malted Barley Appreciation Society and has written for Ale Street News, All About Beer, and Zymurgy. Mary comes to us by way of our mutual friend, Bob Slanzi. We're really interested to find out her mead-making ideas! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Bladderwrack Seaweed - http://www.seaweed.ie/descriptions/fucus_vesiculosus.php Vanilla Beans - Beanilla Entries are open for competition at the Eltham and District Wine Guild Oak and Mead - Petar Bakulic Titrets sulfite testing kit The Big Book of Mead Recipes by Rob Ratliff Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

Tonight we're thrilled to be talking with Steve Piatz, author of the top-selling mead book, "The Complete Guide to Making Mead". The first meads Steve made were when he was training with his brewclub to become a BJCP judge, back in the 90's. They weren't the best meads, but they worked at it. Then he attended a session taught by Ken Schramm and Dan McConnell, and he found what good mead tasted like. Then Ken wrote "The Compleat Meadmaker", and then the discussions of staggered nutrients and fruit in primary and other interesting developments began to happen. His mead got really good. Fast forward to 2013, and Steve had served on several mead panels, and after doing a write up, he was approached by a publisher to write his book. Steve is currently a grand master BJCP VIII judge, right behind Gordon Strong. He is part of the exam grading process, and an exam director. And he generated nearly all the questions for the BJCP Mead exam. You want to listen in! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Vanilla Beans - Beanilla Entries are open for competition at the Eltham and District Wine Guild Oak and Mead - Petar Bakulic Titrets sulfite testing kit The Big Book of Mead Recipes by Rob Ratliff The Closet of Sir Kenelm Digby's Closet Unlock'd - mead recipes from the 1600's (among other things) Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

7-18-17 Tonight we're talking with Scott Schaar, 2017 NHC Meadmaker of the Year. Scott and his wife Karen were watching a viking movie in about 2000, and they were drinking mead in the movie. Scott and Karen were intrigued, so they hunted down a commercial mead to try. They decided that it was pretty interesting, but thought they could make a better mead themselves. The result was raspberry mead on the ceiling, and they were hooked! Scot has been meadmaking since 2001?? He has multiple Mead BOS including MidWinter, Kansas City Biermeister’s comp, Domras Cup. Several Mazer Cup placings, multiple Mead Free or Die Placings, 2015 East Coast Mead Maker of the Year and 2017 AHA Mead Maker of the Year. Recipes scaled up by Prairie Rose Meadery and Moonlight Meadery. Past distiller at Mississippi River Distilling Company and current Head Brewer at Crawford Brew Works. Come hang out with us tonight while we talk with Scott about the meads he's made, and what he's learned in 17 years of making meads. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Bladderwrack Seaweed - http://www.seaweed.ie/descriptions/fucus_vesiculosus.php Vanilla Beans - Beanilla Entries are open for competition at the Eltham and District Wine Guild Oak and Mead - Petar Bakulic Titrets sulfite testing kit The Big Book of Mead Recipes by Rob Ratliff Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

7-11-17 UPDATE: Steve had a last minute medical thing, he'll be fine, but couldn't be on the show tonight. We will have him back later. We were lucky to have Sergio Moutela, Bob Slanz *and* Tom Repas, all at once, and the show was awesome! Tonight we're thrilled to be talking with Steve Piatz, author of the top-selling mead book, "The Complete Guide to Making Mead". The first meads Steve made were when he was training with his brewclub to become a BJCP judge, back in the 90's. They weren't the best meads, but they worked at it. Then he attended a session taught by Ken Schramm and Dan McConnell, and he found what good mead tasted like. Then Ken wrote "The Compleat Meadmaker", and then the discussions of staggered nutrients and fruit in primary and other interesting developments began to happen. His mead got really good. Fast forward to 2013, and Steve had served on several mead panels, and after doing a write up, he was approached by a publisher to write his book. Steve is currently a grand master BJCP VIII judge, right behind Gordon Strong. He is part of the exam grading process, and an exam director. And he generated nearly all the questions for the BJCP Mead exam. You want to listen in! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Bladderwrack Seaweed - http://www.seaweed.ie/descriptions/fucus_vesiculosus.php Vanilla Beans - Beanilla Entries are open for competition at the Eltham and District Wine Guild Oak and Mead - Petar Bakulic Titrets sulfite testing kit The Big Book of Mead Recipes by Rob Ratliff Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

6-20-17 Bobby Slanz is back on Gotmead Live! In our continuing conversation with amazing mead makers, we're bringing him back to talk shop about making awesome mead. Along the way we're going to dig into what he's been working on, and talk some more about the seaweed mead he makes that is becoming the talk of the mead world, and creating a splash whenever it turns up. At some point, I really want to try this, since I wasn't fast enough at the Mazer Cup to get some! Bob likes to play with unusual ingredients, and his meads are, from all accounts, pretty damn fantastic. So let's dig into the methods he uses to make such tasty and interesting meads! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Bladderwrack Seaweed - http://www.seaweed.ie/descriptions/fucus_vesiculosus.php Vanilla Beans - Beanilla Entries are open for competition at the Eltham and District Wine Guild Oak and Mead - Petar Bakulic Titrets sulfite testing kit The Big Book of Mead Recipes by Rob Ratliff Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

6-13-17 We're stepping out of our series featuring amazing home mead makers to take an evening with Bill Oliver, of Oliver Winery. Bill’s father Professor William Oliver started winemaking as a hobby back in the 1960's, and Bill grew that hobby winery into a high quality winery. Oliver happens to make one of the older professional meads in the United States, Camelot Mead. Professor Oliver was instrumental in passing legislation allowing for the creation of small wineries in Indiana. The Indiana Small Winery Act passed in 1971, and Oliver Winery opened in 1972. Sales took off with Camelot Mead, and they've been growing ever since. Oliver Winery isn't just some stodgy old winery, they make mead, cider, and a number of fun wines.They sell their fruit forward wines, ciders and Camelot mead in 18 states. They have recently reformulated Camelot for a new generation, and wanted to come on the show and tell us about it. We're looking forward to seeing what they have to say, and to learning more about how Professor Oliver found out about mead, and what made him decide to make it, and what he's learned in over 40 years of mead making. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Oak and Mead - Petar Bakulic Titrets sulfite testing kit The Big Book of Mead Recipes by Rob Ratliff Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

6-6-17 Tonight we're looking forward to talking with Tom Repas. Tom is a soft-spoken guy, and seems quiet and retiring. What you don't know is that a mead making *beast* lurks under that deceptive exterior. Tom is a two-time Best in Show winner at the Mazer Cup International Home Competition in 2015 and 2017. He came in 2nd and 3rd for Best in Show at the Mead Free or Die in 2016 and 2017. He's a BJCP Mead Judge. And he's a Master Beekeeper. Plus, he's a doctor in his 'real life'. We're wondering if he sleeps. Guess we'll have to ask, lol. Tom is going to talk with us about mead making and beekeeping both, and we expect to ramble all over the place. So grab a bottle of mead, a glass, and a comfy chair, and we'll see what he has to say! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Oak and Mead - Petar Bakulic Titrets sulfite testing kit The Big Book of Mead Recipes by Rob Ratliff Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

5-30-17 Welcome to another episode of GotMead Live! We're chatting with Carvin Wilson tonight. In case you've been hiding under a rock, no, Carvin isn't a meadery owner, he's a regular meadmaker. And this year he burst out of the woodwork at the Mazer Cup and took home 4 Mazers. (He's also snagged 3 medals at Mead Free or Die and 6 Midwinter Competition medals). He also rented a big party suite in the hotel and entertained, well, *everybody* for the entire week of the AMMA Conference and the MCI. If you didn't get a chance to meet him or talk with him at the MCI or elsewhere, Carvin is a great guy. He makes amazing mead, and he's easy going and really approachable. Did I mention he makes amazing mead? Come hang out with us tonight! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Oak and Mead - Petar Bakulic Titrets sulfite testing kit The Big Book of Mead Recipes by Rob Ratliff Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

5-9-17 We're tickled to be talking with James Boicourt, co-owner with Andrew Geffken of Charm City Meadworks in Baltimore, MD. James got hooked on bees in college, and has been a honey nut ever since. He and Jeff met after college, and their honey madness turned from a thing, into an annual Viking Fest, and then into a business. Charm City makes some pretty awesome meads, and has rapidly grown up and out. They make some really interesting flavors for their meads, and we're going to see what they have to say about them. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Titrets sulfite testing kit The Big Book of Mead Recipes by Rob Ratliff Upcoming Events May 13 - Blacksnake Mead - Mead, Music and Mountains May 20 - Starrlight Mead - Pollinator Day St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

5-2-17 Tonight on Gotmead Live we're talking to Alex Gonzalez, owner of Honeypot Meadery in Orange County, CA. Honeypot isn't open yet (they plan to open by the end of 2017), but they're doing custom brews with Frank Golbeck at Golden Coast Mead in San Diego, and just released their first mead. They are one of 5 meaderies in the San Diego area now. Alex is fond of melomels, and we'll be talking about his favorite mead style, what they've got planned, and his preferred mead making techniques. Come listen with us and we'll check out what Alex has to say! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Hunter and Harp - The Illawarra's First Meadery The Big Book of Mead Recipes by Rob Ratliff Upcoming Events May 13 - Blacksnake Mead - Mead, Music and Mountains May 20 - Starrlight Mead - Pollinator Day St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

4-25-17 This is our last week in Australia, and we're tickled to have Joel Robinson, owner of Hunter and the Harp, in Wollongong, New South Wales. Joel started out doing some co-brews with a local brewery, but is striking out independently now, and plans to make drier meads, best served chilled. He's active in the Australian mead awareness scene as well, and very active as a home meadmaker, and posts often on Facebook to say what he's up to, and to offer advice to newer meadmakers. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Hunter and Harp - The Illawarra's First Meadery The Big Book of Mead Recipes by Rob Ratliff Australian Meadmakers Facebook Group Eltham & District Winemakers Guild Meadmaking Workshop Australian Amateur Brewing Championships Mauribrew yeasts (Australian) Lemon Myrtle Finger Limes Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

4-18-17 Welcome to week 3 in Australia! This week we're visiting with Sueann Allworden, owner of Thistle Meadery in Bibaringa, South Australia. Sueann is another home meadmaker who ended up opening her meadery because the meads she was making (all over their living room) were so good, she had to go commercial. They make 16 different meads so far, and use some really interesting honey in their products. All the ones we've had so far are pretty awesome. Join us to find out more about Sueann and her meadmaking, and to learn more about meadmaking in Australia! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes The Big Book of Mead Recipes by Rob Ratliff Australian Meadmakers Facebook Group Eltham & District Winemakers Guild Meadmaking Workshop Australian Amateur Brewing Championships Upcoming Events April 22 - Gulf Coast Mead Fest St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - Feb 24 (and last Friday of every month) - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

4-11-17 Greetings from Down Under! We are on week 2 of our digital tour of Australian meaderies, and this week's guest is Sean Johnson, owner of Erosion Meadery in Perth, Western Australia. In 2016 they hit it out of the park with their first Collaboration with Artisan Brewing - Erosion Bier De Miel which happened to be one of the best sellers at the Fremantle Beer Festival in 2016. They also have paired session meads with Artisan as a Belgian Beer masterclass, a 3.5% hopped Malle honey mead and a 3.8% Malle Honey Mead with Belgian yeast. Hamish will be leading again, along with Anne O'Shea, our resident Aussie commentators, so this should be fun! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes The Big Book of Mead Recipes by Rob Ratliff Australian Meadmakers Facebook Group Eltham & District Winemakers Guild Meadmaking Workshop Australian Amateur Brewing Championships Upcoming Events April 22 - Gulf Coast Mead Fest St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - Feb 24 (and last Friday of every month) - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

4-4-2017 G'day, mates! Welcome to Mead in Australia Month on Gotmead Live! We have with us tonight (or today for you folks in Oz), Steve Kirby, owner of Stone Dog Meadery in New South Wales, Australia. He runs an artisan meadery and has more than 10 meads (with more on the way) that feature the unique honeys you can only find Down Under. Join us (and Hamish is translating, LOL) to see how they make mead in the Southern Hemisphere! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes The Big Book of Mead Recipes by Rob Ratliff Australian Meadmakers Facebook Group Eltham & District Winemakers Guild Meadmaking Workshop Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - Feb 24 (and last Friday of every month) - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

3-28-17 Weeee'rrrrreeeee BAAAACCCKKK! Sorry for the long hiatus, folks! A.J., Hamish and I headed out to the AMMA Conference and Mazer Cup a week after the last show, and a week later, A.J. headed home to Canada, and Hamish and I headed to Florida for a week where Hamish and his good friend Bruce hung with Manny, and when my hubby John and I got there 3 days later, we did all sorts of fun stuff in the keys with Hamish and Bruce. Come listen, we have some good stories. And, we'll have Bob Slanz, meadmaker, beekeeper and meadster-about-town in New York, and Susan Ruud, meadmaker and owner of Prairie Rose Meadery in North Dakota to give us their home and professional outlooks on the AMMA Conference and Mazer Cup, and to talk mead with us. NEW!! 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. This player will show the most recent show, and when we’re live, will play the live feed. If you are calling in, please turn off the player sound, so we don’t get feedback. Click here to see a playable list of all our episodes! Show links and notes The Big Book of Mead Recipes by Rob Ratliff The American Meadmakers Association The Mazer Cup International 2018 Upcoming Events

2-28-17 We are hitting the East Coast tonight, and doing a deep dive into Pyments. Pyments are mead made with grapes as the fruit, and they are gaining in popularity as mead continues to grow. Making a great pyment, whether dry or sweet, takes a bit of doing, and choosing the honey and grapes (or juice) can be frustrating, finding the right combination to hit that 'sweet' spot. We have two guests to talk about this, kind of a mini-panel. The first is Jason Phelps, owner of Ancient Fire Meadery in New Hampshire. Jason is an award winning homebrewer and mead/cider maker from Londonderry, NH. Over the last 6 years alone he has racked up 48 medals for his meads, including wins in every BJCP category with the exception of having never actually entered mead into Dry Traditional or Historical. As a BJCP Certified Beer and Mead judge, Jason has the opportunity to taste hundreds of homemade meads annually which serves to keep him plugged into what is going on in mead as well as be inspired by the creativity of others. Jason has been a speaker at several WineMaker Magazine conferences as well as an author for WineMaker magazine, and regularly shares experience, process tips and sensory skills with home mead makers from all over the world. Our other pyment master is Sergio Moutela, owner of Melovino Meadery in Vauxhall, NJ. Sergio is a generational wine and mead maker, and often pulls his inspirations from his parents and grandparents' efforts before him. Sergio has become a notable award-winning mead maker who's products have wowed even the most discerning and educated of palettes. His mead has been served at the James Beard House in NYC and has won multiple Gold medals in some of the biggest mead competitions in the world, both amateur and professional. He now owns and operates one of the fastest growing meaderies in the country. Gonna be a hot one tonight! Join us! NEW!! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes AMMA Mead Conference and MeadUp Mazer Cup International Competition and Tasting Event The Big Book of Mead Recipes by Rob Ratliff Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - Feb 24 (and last Friday of every month) - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

2-21-17 Our show tonight moves to Idaho, the home of Mythic Mead. Shauna and William LeFave are the owners, and have their first mead out, Huck Me, a huckleberry melomel. Shauna will be talking with us about their journey to go pro, and their meadmaking experiences. We're also going to dig into filtration, cold-crashing your meads, and stabilizing meads without adding sulfites. As an added bonus tonight, Pete Bakulic, the president of the upcoming (March 9-11) Mazer Cup International Mead Competition and Mead Mixer will be dropping by to talk about the event, and maybe we can even get him to talk a little shop! It's gonna be a fun show tonight, folks, so join us! NEW!! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes AMMA Mead Conference and MeadUp Mazer Cup International Competition and Tasting Event Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - Feb 24 (and last Friday of every month) - Board Game Mead Up at the Tasting Room Oran Mor Artisan Mead - Feb 25 - Music at the Meadery - Intuitive Compass Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it! Save

2-14-17 We're headed to New Mexico tonight, to visit with Greg Menke, the chef owner of The Beestro Group of Businesses: The Beestro and The Hive Market located in downtown Santa Fe New Mexico as well as The Root Cellar Mead Taproom & Gastropub and Falcon Meadery both coming online in fall/winter 2016. These businesses encompass Greg’s passion for community, high quality local and sustainable food, and a celebration of honey bees. Inspired by the hive community of bees, each of these businesses helps one another succeed, in turn, helping to keep people, the local economy, and the environment healthy. (You can tell he loves those bees!!) Greg is a mead fanatic, and a professional chef, so you can imagine the pairings, mead cocktails and who knows what all else he's come up with? Join us for a peek into sourcing your mead in the Southwest. NEW!! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes AMMA Mead Conference and MeadUp Mazer Cup International Competition and Tasting Event Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Golden Coast Mead - Feb 18 - Make Mead at Home class Meridian Hive Meadery - Feb 24 (and last Friday of every month) - Board Game Mead Up at the Tasting Room Melovino Meadery - Feb 17 & Feb 18 - Mead and Chocolate Pairing Oran Mor Artisan Mead - Feb 25 - Music at the Meadery - Intuitive Compass Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

2-7-17 We're having way too much fun with this! Tonight we're talking with Billy Beltz, winner of 32 medals over last 2 years, including 2 Mazer Cup medals, for meads under 6 months old. Most were even younger than that! He's also won a number of medals for his capsicumels, coffee meads and traditionals. He definitely knows his stuff! Billy has been homebrewing for over 10 years, and has a lot of interesting ideas, and has gotten a lot of his ideas and techniques from Charlie Papazian, Petar Bakulic and right here at GotMead. Billy is also opening a meadery this summer, Lost Cause Meadery, in San Diego California. Lost Cause will be teaming up with a local Cidery and open a co-branded tasting room space and production facility in San Diego in late summer, early fall 2017 with locally sourced, complex carbonated meads. NEW!! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes AMMA Mead Conference and MeadUp Mazer Cup International Competition and Tasting Event Yeast Washing Guide Magnetic Stir plate for yeast starters Economical stir plate First Steps in Mead Culture - Pierre Rajott Upcoming Events Honey and Pollination Center at UC Davis - Feb 11 - Feast, a Celebration of Mead and Honey St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Golden Coast Mead - Feb 18 - Make Mead at Home class Bos Meadery - Feb 8 - Music: All That Heaven Allows, and Feb 9: Comedy at the Meadery - A Charity Event Meridian Hive Meadery - Feb 24 (and last Friday of every month) - Board Game Mead Up at the Tasting Room Melovino Meadery - Feb 17 & Feb 18 - Mead and Chocolate Pairing Oran Mor Artisan Mead - Feb 25 - Music at the Meadery - Intuitive Compass Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

1-31-17 Tonight we're going to talk about making session meads with Jason Scott Phelps from Ancient Fire Meadery. If the mead gods are good, we'll also have Chris Herr from Golden Coast Mead as well What, might you ask, is a session mead? A session mead is a lower alcohol mead, often carbonated, that is gaining popularity. It's an easy drinker, and not terribly hard to make, once you know how. Often, session meads tend to be thin, and without body. We're going to dig into how to do that with Jason, and see what he does to create session meads that will knock your socks off. Come on over with us to see what they have to offer, and to talk meadmaking with us and them! NEW!! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes AMMA Mead Conference and MeadUp Banana Water Recipe Blichmann Beer Gun Upcoming Events Honey and Pollination Center at UC Davis - Feb 11 - Feast, a Celebration of Mead and Honey St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Golden Coast Mead - Feb 18 - Make Mead at Home class Bos Meadery - Feb 3 - Art Opening - Leela Vaughn Meridian Hive Meadery - Feb 24 (and last Friday of every month) - Board Game Mead Up at the Tasting Room Melovino Meadery - Feb 17 & Feb 18 - Mead and Chocolate Pairing Oran Mor Artisan Mead - Feb 25 - Music at the Meadery - Intuitive Compass Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it! Save

1-24-17 We've a new meadery tonight, in Delaware! Joining us will be Jeff and Terri Cheskin, owners of Liquid Alchemy Beverages, a new meadery open in Delaware. Jeff and Terri fell in love with mead a while back, They found mead on a trip to Maine to visit family, and fell in love with a lavender lemonade mead from Maine Meadworks. That was when they realized that people love mead as much as they do. That sparked an intense study of New England meads and honeys, and has resulted in the opening of their meadery. Come on over with us to see what they have to offer, and to talk meadmaking with us and them! NEW!! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes AMMA Mead Conference and MeadUp Upcoming Events Starrlight Mead - many upcoming events Blacksnake Mead - several upcoming events Great Society Cider and Mead - several upcoming events Mace Meadworks at macemeadworks.com has live music every Saturday night at 250 East Main Street Dayton, Washington 99328[break] Brothers Drake Meadery - ongoing concert events Oran Mor Artisan Mead - several upcoming events Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

1-17-17 Today's GotMead Live takes us to the New England states. Connecticut to be exact. Gary Ellis, owner of Mad Moose Mead, will be joining us. Gary fell in love with mead several years ago, and after seeing that you don't have to start big to make a splash in the mead world, he took the plunge (enough metaphors for you?) Mad Moose will be opening in summer of 2017, and they've hooked up with a brewer and a distiller, so they will have a pretty good offering to open with. If you are a meadery in planning, or thinking about starting, check out the show! NEW!! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes AMMA Mead Conference and MeadUp Galengal root Upcoming Events Starrlight Mead - many upcoming events Blacksnake Mead - several upcoming events Great Society Cider and Mead - several upcoming events Mace Meadworks at macemeadworks.com has live music every Saturday night at 250 East Main Street Dayton, Washington 99328[break] Brothers Drake Meadery - ongoing concert events Oran Mor Artisan Mead - several upcoming events Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

1-10-17 Tonight we're back from our holiday vacation!! We hope you all had a great holiday, and a fun New Year! We'll be talking with Rob Ratliff. Those of you who listen to the show might remember we had him on earlier in the year on Back to Basics. Rob is an intuitive mead recipe designer, and his meads are top notch. (He's also a good friend!). Rob decided to put his recipes, and his skills, into a book, The Big Book of Mead Recipes. It comes out on Kindle this month, followed by a trade paperback, and later this quarter, a fold-flat spiral bound edition with blank ruled pages for notes. Rob packed his book with over 60 recipes in all the mead styles, and there are some pretty good ones in there! Rob is also going to stay on with us and talk about Polish style meads. Rob makes an amazing Polish mead, so good that the largest meadery in Poland was stunned to drink it and were very complementary (meaning I thought they were going to hire him right there!). NEW!! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Upcoming Events Starrlight Mead - many upcoming events Blacksnake Mead - several upcoming events Great Society Cider and Mead - several upcoming events Mace Meadworks at macemeadworks.com has live music every Saturday night at 250 East Main Street Dayton, Washington 99328[break] Brothers Drake Meadery - ongoing concert events Oran Mor Artisan Mead - several upcoming events Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it! Save

We are meeting with Bob Slanz - NY Home meadmaker and beekeeper, and winner of a BoS for his ghost pepper mead. We'll talk bees, honey and mead

11-22-16 - Today I'm tickled to have a 'home-boy' on the show, Kirk Jones, beekeeper and, owner of St. Ambrose Cellars in Beulah, MI, just 30 miles from my family home in Onekama, MI. I visit them every time I go home. Kirk and his wife Sharon, also an experienced beekeeper, are 'back to earthers' who met when Kirk moved to Northern Michigan to live a simpler life. They ended up making mead in their business via a happy accident, and have since added some excellent wines to their portfolio. They run a large beekeeping and honey production facility in both Michigan and the Florida Panhandle and produce very large amounts of honey, which you can purchase on their website, they package bulk honey for mead makers. And, Kirk is in a Zydeco band! You can listen to his band's music on here. Join us to talk with Kirk about his meadmaking and beekeeping, and what is going on at St. Ambrose these days. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Renco temperature controllers Sparkolloid for clearing mead Scott Lab plate and frame filtration Vesta Viticulture and Enology Science and Technology Alliance - meadery training Fining techniques for mead and wine Australasian Yeast Group Upcoming Events Starrlight Mead - many upcoming events Blacksnake Mead - several upcoming events Great Society Cider and Mead - several upcoming events Mace Meadworks at macemeadworks.com has live music every Saturday night at 250 East Main Street Dayton, Washington 99328[break] Brothers Drake Meadery - ongoing concert events Oran Mor Artisan Mead - several upcoming events Eltham and District Winemakers Guild Wine and Mead Show Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

11-15-16 - Tonight we're talking with Jason Phelps, an aspiring meadery owner in the process of opening Ancient Fire Meadery in Southern, NH. Jason hopes to be open sometime in 2017, and is currently wending his way through the mire of federal paperwork and local licensing. Jason has a few medals for mead under his belt (108 at last count!) and hopes his mead will be as well liked by consumers as it has been by judges. Join us to talk with Jason about his meadmaking, how his commercial meadmaking venture is going, and maybe we can pick his brains on how to create medal winning meads! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Upcoming Events Starrlight Mead - many upcoming events Blacksnake Mead - several upcoming events Great Society Cider and Mead - several upcoming events Mace Meadworks at macemeadworks.com has live music every Saturday night at 250 East Main Street Dayton, Washington 99328[break] Brothers Drake Meadery - ongoing concert events Oran Mor Artisan Mead - several upcoming events Eltham and District Winemakers Guild Wine and Mead Show Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it! Save

POSTPONED TO THURSDAY NOV 10 DUE TO EQUIPMENT ISSUES (THE COMPUTER DIED) - PLEASE COME LISTEN THEN!! 11-8-16 - We are tickled to be talking with Michael Jordan, the Bee Whisperer tonight on GotMead Live. Michael has traveled the world to learn beekeeping, from Turkey and India, From Poland to Ireland. He was also asked to join a team to teach orphans around the world beekeeping and to do classes at the University of Wyoming's Bee College. He has 173 hives that he manages now, and is getting around 5000 lbs of honey out of them (that is a TON of honey!!). Michael is also working on creating the Underground Meadery, and is on his way to having a commercial meadery very soon! Join us to talk with Michael about his beekeeping, his journey to become a commercial meadmaker, and his conversation on making mead! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! What we were drinking: AJ - Vicky - water Michael - Manny - Show links and notes Beekeeping for Dummies Permaethos - PermaEthos conducts multiple training courses and workshops. Some of our educational programs consist of short term field workshops that run from several days to several weeks and are conducted on one of our farms. These include classes on Livestock Management, Permaculture Earthworks, Pond and Dam Building, Food Forest Establishment and much more. Upcoming Events Starrlight Mead - many upcoming events Blacksnake Mead - several upcoming events Great Society Cider and Mead - several upcoming events Mace Meadworks at macemeadworks.com has live music every Saturday night at 250 East Main Street Dayton, Washington 99328[break] Brothers Drake Meadery - ongoing concert events Oran Mor Artisan Mead - several upcoming events Eltham and District Winemakers Guild Wine and Mead Show Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it! Save Save

11-1-16 - Our show tonight gets us together with Erik Newquist of Aesir Meadery in Everett, WA. Aesir is all about creating small batch meads using sustainably produced ingredients from the local area, and they're distributed all over Washington. Erik is himself a microbiologist and chemist, and has experience in engineering, so we're looking forward to hearing more about his outlook and process. Join us as we chat with Erik about the meadery, his interesting techniques, and what he sees happening as the mead world expands. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! What we were drinking: AJ - Vicky - water Erik - Show links and notes Want to clear your mead faster? Add your bentonite in primary, *before* adding yeast, and your mead will clear faster at the end as the CO2 pushes the bentonite into solution Upcoming Events Starrlight Mead - many upcoming events Blacksnake Mead - several upcoming events Great Society Cider and Mead - several upcoming events Mace Meadworks at macemeadworks.com has live music every Saturday night at 250 East Main Street Dayton, Washington 99328[break] Brothers Drake Meadery - ongoing concert events Oran Mor Artisan Mead - several upcoming events Eltham and District Winemakers Guild Wine and Mead Show Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it! Save Save Save Save

10-26-16 Tonight we're talking with Ash Fishbein of Sap House Meadery in New Hampshire. Sap House has been around since 2011, and makes a lot of award-winning meads. Ash is also something of a mead nerd, digging deep into mead making as a science, and has some interesting insight to offer fellow mead makers. Ash has been a mead nerd since the 1990's, and he and his cousin Matt decided to make a go of it professionally, and haven't looked back since. They've grown since opening in 2011, and now have an expanded production room, and even a mead pub! Join us as we chat with Ash about the meadery, his interesting techniques, and what he sees happening as the mead world expands. 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! What we were drinking: AJ - Vicky - Rum and peach fizzy water Manny - Amy - Show links and notes Upcoming Events Starrlight Mead - many upcoming events Blacksnake Mead - several upcoming events Great Society Cider and Mead - several upcoming events Mace Meadworks at macemeadworks.com has live music every Saturday night at 250 East Main Street Dayton, Washington 99328[break] Brothers Drake Meadery - ongoing concert events Oran Mor Artisan Mead - several upcoming events Gulf Coast Mead Festival - Oct 29 Honey Moon Mead and Cider House - Oct 31 - Dead Musicians Open Mic Party Eltham and District Winemakers Guild Wine and Mead Show Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!

9-27-16 - Our guest tonight is Amy Hasle with HoneyRun Winery in Chico, California. HoneyRun has been around for a while, since 1992. The meadery is the result of a beekeeper and a lover of honey meeting. Amy likes to say she 'married into the mead industry'. They make several excellent meads, with a lean into melomels. We're looking forward to hearing more about what they have, and what they're up to! She'll be sticking around to talk with us about berry melomels in Back to Basics, with myself, AJ, Manny and Hamish. Come join us to talk mead! 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. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! What we were drinking: AJ - Vicky - Nani Moon Meadery Coco Loco Manny - Amy - Show links and notes Tasting notes from Amy from Honeyrun: Dry Mead: Steam clams and mussels in it. Saute shrimp and scallops with Mead, butter, and garlic, then serve with chilled Dry Mead. Elderberry: Pairs deliciously with very tangy bbq ribs Add some to saute mushrooms Age it for 6 years and drink it like port, or add a little blackberry or grape brandy to make your own fortified port version Have a slice of intense deep chocolate cake? Drizzle some Elderberry Honeywine over it and see if you like it. (Maybe dunk it first to check) Cherry: Also great with chocolate, cheesecake, soft mild cheeses, fruit spritzers Poach pears in it, then add a ball of goat cheese to the hole, then sprinkle with pumpkin pie spice. Make a reduction sauce and have fun. Soak dark chicken in it overnight. Grill it on the barbecue. It is surprisingly good. Blackberry: Great with dark chocolate, cheesecake, the bath tub, a beach. Make spritzers, sangria, or blender drinks Get a pitcher, pour in a bottle of Blackberry Honeywine, add enough plain soda water to make it bubbly, squeeze in lime slices. Serve with 4 or 5 long straws and no glasses. A fun bonding experience. Put equal parts of ice and strawberries in the blender. Pour Blackberry Honeywine enough to cover the ice and berries. Blend it up. This is great on the weekdays, because you can relax, but you get hydrated and full before you can get snockered. Also good added to saute mushrooms - go easy on it. Spicy Hot Pepper Mead: Serve with fettuccine alfredo, or turkey sandwiches, or tacos. Add it to white sauce for some zing. How about with or in the macaroni and cheese? We are busting things open here. Upcoming Events Starrlight Mead - many upcoming events Blacksnake Mead - several upcoming events Great Society Cider and Mead - several upcoming events Mace Meadworks at macemeadworks.com has live music every Saturday night at 250 East Main Street Dayton, Washington 99328[break] Brothers Drake Meadery - ongoing concert events Oran Mor Artisan Mead - several upcoming events Orpheus Mead Fest - Colorado - Oct 1 Gulf Coast Mead Festival - Oct 29 Honey Moon Mead and Cider House - Oct 31 - Dead Musicians Open Mic Party Eltham and District Winemakers Guild Wine and Mead Show Got an event you’d like us to mention on GotMead Live? Send us an email at [email protected] and tell us about it!