In which Ricky the Meadmaker answers questions about using baking soda to carbonate, what kind of siphon to use as a homebrewer, the source of a white scum on the top of fermenting mead, smoky mead, and more!
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In which Ricky the Meadmaker answers questions about temperature control, cocoa powder, nutrition labels, morons, and more! Further Reading:
Why So Hot?
With only a few weeks to go before we shut the tasting room for the move, we got to thinking about where we were going to get to see our Meadiacs!
Rather than taking multiple stabs in the dark, we realized we can just ask you! Is there an event that you think we should pour at? Just fill out this handy form, and we'll do our best to be there! The form works for VT, ME, and Mass!  We're not saying we wouldn't do it, just saying it's A LOT of work for something that usually amounts to a one-off experiment.
In which Ricky the Meadmaker answers questions about braggot recipes, adding oxygen without introducing microbes, when to add more yeast to a stuck fermentation, making a guacamole mead, and makes a clarification about methanol in fermented beverages. |
BlogGroennfell Meadery is Vermont’s premier craft meadery. Inspired by Old Norse legends, brewed with extraordinary ingredients, Groennfell’s meads are unlike anything you’ve had before. Crisp, clean, and astoundingly drinkable, the only way to explain any one of Groennfell’s meads is to try one yourself.
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