In each episode of the MeadMakr Podcast, we endeavor to try a new mead and provide some tasting notes of what you might expect if you found said mead in your local liquor store. This is the list of those meads, with links to the recipes, product listing, and meadery homepage if we have one on file.
Episode 1: Introducing the MeadMakr Podcast
Allen: Wild Yeast Session Mead (Allen)
Tysen: Joe’s Ancient Orange Mead (Allen)
Episode 2: What is Mead? (Part II)
Allen: Necromangocon (B. Nektar)
Tysen: Pomegranate Pyment (Bos Meadery)
Episode 3: Basic Meadmaking Equipment
Allen: Beyond 2014 Braggot (Sprecher’s)
Tysen: AnCloFron (Tysen)
Episode 4: Let’s Make Some Mead!
Allen: Mo-Me-Doh (The Colony)
Tysen: Cin & Spicy (cinnamon and hot pepper metheglin) (Tysen)
Episode 5: The Mazer Cup
Allen: Peppy Tune (Sunset Heights)
Tysen: Banana Mead (DragonMead)
Episode 6: Have you Got Mead?
Allen: Belgian Meadjito (Crafted Meadery)
Tysen: Showbear (House Bear Brewing)
Vicky: Ram Island Lavender Lemonade (Maine Meadworks)
Episode 7: Judging with Vicky
N/A: Same as Episode 6
Episode 8: The American Mead Makers Association with Founding President Chris Webber
Allen: Lumberjack (Orchid Cellar)
Tysen: Favorite Child (The Colony Meadery)
Chris Webber: Plum Crazy (Dragon’s Lair Meads)
Episode 9: Honey Buzz Words with Amina Harris
Tysen: Brut (Bee D’Vine)
Allen: Raspberry Melomel (The Hive Winery)
Amina:
– Bernardynski Royal
– Jadwiga
Episode 10: Honey Tasting with Amina Harris
Orange Blossom Honey from California
Tupelo Honey from Florida
Meadowfoam Honey from Oregon
White Clover Honey from Utah
Episode 11: *Bonus* Development of the Honey Flavor Wheel
N/A: Same as Episode 9
Episode 12: Take Ken Schramm’s Advice on Fruits
Tysen: Cherries ‘n Honey (Meadery of the Rockies)
Allen: Black Raspberry Melomel (Stonekeep Meadery)
Ken Schramm: Ginger (Schramm’s Mead)
Episode 14: Making Mead Consistently with Michael Fairbrother
Allen and Tysen: Desire (Moonlight Meadery)
Michael Fairbrother: Red Dress (Moonlight Meadery)
Episode 15: Oaking your Mead with James Boicourt
We tried the entire 12% bottle list of Charm City Meadworks:
- Original Dry
- Rosemary
- Cinnamon
- Strawberry Ginger
Episode 16: Mead Tasting on National Mead Day
- Original Dry (Charm City Meadworks)
- Orange Blossom Mead (B. Nektar Meadery)
- Sweet Honey Wine (Carroll’s Mead)
Episode 17: PLANNING A MEAD TASTING
Tysen: The Big Apple from The Mead Mixologist
Episode 18: Experimental Mead with B Nektar Meadery
- Allen: Kill All the Golfers (B Nektar Meadery)
- Tysen: Mead with Orange Blossom, Buckwheat, Juniper, Ginger, Lemongrass, Coriander, Chopped Orange, and English Yeast (Mobius Meadery)
- B Nektar:
- Cranberry Melomel Extra Limited 2010
- Pineapple Coconut Melomel
- Mike’s Big-O Melomel 2010
- Cherry Buckwheat
- Ethiopian Harrar
Episode 19: Serious Cyser Symposium
Allen: Peche Cyser (Millstone Cellars)
Tysen: Blue Angel (Black Heath Meadery), with apples from Blue Bee Cider
Dan: Homemade cyser
Matt: Pure, unadulterated water
Episode 20: Let’s Play… 20 Questions
- Tysen: Traditional Mead (516 Brewery [a friend’s home meadery label])
- Allen: Squashed (Blacksnake Meadery)
Episode 21: Branding, Bottles, and Labels
- Meadist: Paradise Unpaved (House Bear Brewing) (Meadist reviews this on his site too!)
- Allen: Blueberry Mead (Maine Meadworks)
- Tysen: Root Cellar (Millstone Cellars [available in the tasting room, but not otherwise on their website cider list])
Episode 22: TOSNA WITH SERGIO MOUTELA
- Allen & Tysen: Sweet Affair His and Swinger (Melovino)
- Sergio: Six Bridges and All Night Long (Melovino)
Episode 23: ASK THE MEADMAKER
- Allen and Tysen: Mannaz and Valkyrie’s Choice (Groennfell Meadery)
- Ricky: A mead cocktail made with Chamomile mead, Aperol, and a light blended Scotch
Episode 24: Bochets with Hive Mind Mead
- Allen: Pumpkin Apple Bochet
- Tysen: Rhodomel (Hilltop Berry Farm and Winery)
- Dave: Bochet Solera 1 and an unknown Sour Mead
Hello guys first time at mazing and I am unsure what I’ve created. I have made 3 gallon batches and I have utilized Bee Pollen as my yeast nutrient, for all 3 batches. I didnt have any of the commercial nutrient but I did have alot of bee pollen left over from my health store. They come in granules and are all organic. Supposedly Bee pollen has been considered to have the following nutrients:
Vitamins: Provitamin A, B-1 Thiamin, B-2 Riboflavin, B-3 Nancin, B-5, B-6 Pyridoxine, B-12 (cyanocobalamine), Pantothenic acid, Vitamin C, F, Vitamin D, Vitamin E, Vitamin H, Vitamin K, Vitamin PP, Folic Acid, Choline, Inositol, Rutin.
Minerals: Calcium, Phosphorus, Potassium, Iron, Copper, Iodine, Zinc, Sulfur, Sodium, Chlorine, Magnesium, Manganese, Molybdenum, Selenium, Boron, Silica, and Titanium.
Other: Amino Acid, Carbohydrates, Fatty Acids, Enzymes & Co-Enzymes, Fats.
Bee Pollen contains at least 22 amino acids, 18 vitamins, 25 minerals, 59 trace elements, 11 enzymes or co-enzymes, 14 fatty acids, 11 carbohydrates and approximately 25 % protein. Bee pollen is extremely rich in carotenes, which are metabolic precursors of vitamin A. It is also high In B complex and vitamins C, D, E and Lecithin. Bee pollen contains over 50 % more protein than beef, yet its fat content is very low. It is also an excellent vegetarian source of protein typically possessing more of the essential amino acids, pound for pound, than animal proteins like meat, eggs, and dairy products.
So using this as my nutrient/energizer for the yeast, an nothing more past the 3 essentials are they traditional meads, show meads or something more?
In my mind that is a traditional. Bee pollen is found in honey (albeit in smaller amounts). You aren’t adding it for flavor, just for nutrients. Fits into the theme of what I’d consider a traditional mead.
I say eat the pollen and buy some nutrients for the mead. But that’s just me. I know that didn’t answer your question, but MeadMakr already did so I’m in the clear.