Happy New Mead Year! In episode 51, Tysen and Allen recap their merry mead year while celebrating Meadmust (if only a few days late). We’ll cover our 2016 travels, how to pronounce Polish meads, and some segments that didn’t make it into the proper episode recordings for 2016. Specifically, you’ll hear segments from Ash Fischbein at Saphouse Meadery, Ayele Solomon from Bee D’Vine Honey Wine, and Chrissie Manion Zaerpoor from Kookoolan World Meadery covering bochets, splash racking, favorite techniques, and bottle sediment. We had a fantastic 2016 with the Meadcast, and hope you’ll join us for the New Mead Year in 2017. Wassail!
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Drinks in this Episode
- Allen: Retire by the Fire (Charm City Meadworks) (You can imagine him retiring like this)
- Tysen: Detroit Mead (Motor City Brewing Works)
The Episode Timeline
- 0:06:18 Learn to pronounce Polish meads
- 0:12:02 Tysen’s meadventurous summer
- 0:19:19 The 2016 MeadUP
- 0:27:36 Mead Free or Die
- 0:32:14 A scoby death in the family
- 0:38:56 Ayele Solomon’s favorite mead making technique
- 0:41:06 How does Saphouse Meadery make bochet?
- 0:47:26 Splash racking: what is it and how does it help?
- 0:56:05 Learn what sediment in a bottle means for your mead
- 1:03:04 Ash ferments 38 year-old honey
- 1:07:07 Who really deserves the Golden Slacker award?
Links in this Episode
- The places we mention
- 8 degrees Plato
- Schramm’s Mead
- Kookoolan World Meadery
- Saphouse Meadery
- Bee D’Vine Honey Wine
- Tysen’s trip to Florida
- The 2016 MeadUP Participants
- Confusing Michael Tonsmeire with Tonsure
- Mead Free or Die
- Standard Reference Method
- What is a SCOBY?
The Polish Mead Types to Help with your Learning
- Poltorak: two parts honey, one part water
- Dwojniak: one part honey, one part water
- Trojniak: one part honey, two parts water
- Czworniak: one part honey, three parts water
- Piatak: one part honey, four parts water