We welcome Greg and Mike from The Colony Meadery in Allentown,PA to discuss how they make meads “burst with flavor.” It’s a pretty bold assertion, meads bursting with flavor, but their product stands up to the description. Learn how they do it in episode 41 of the Meadcast, where Mike shares his tips to make great meads and Greg talks up the business and where Colony is going from here.
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Drinks in this Episode
- Allen: Straight, No Chaser (The Colony Meadery)
- Tysen: A Good Sarsaparilla (The Colony Meadery)
- Mike: Grapefruit League, A “Gooder” Sarsaparilla, Mexican Mocha (The Colony Meadery)
- Greg: Fred and Ginger (The Colony Meadery)
The Colony Meadery’s Meadmaking Process
Yeast: Lalvin 71B (5.5% meads done with a beer yeast)
Temperature: 62 deg F (beer yeast at 65)
Nutrients: Fermaid K and Diammonium Phosphate (conceivably to the commercial limits; try out the BatchBuildr for an idea of how they do it)
Honey Quantity: 2 to 4 lbs per gallon, never allow to finish completely dry
Flavor Additions: Spices added to secondary (improves control)
In the audio you’ll also hear them discuss mango habenero, bacon, tomato, and vanilla meads (each of those are separate topics). There’s a good story in there about these, so be sure to have a listen.
Links in this Episode
- Find out more about The Colony Meadery: