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In which Ricky the Meadmaker answers questions about what to do with a partially-fermented, partially-spilled batch of mead, the smallest batch size good for experimentation, how to make mead with a low carb count, how to know when fermentation has stopped, and more! Further Reading:
An Argument for Homebrewing Big
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 Does this make a difference? Probably not! But you can find out at Harvest Fest on October 6!
And in the meantime, you can follow the Vermont Viking Chef on Instagram!  It's our 5th Annual Harvest Fest at the Mead Hall, and this year we've got a big surprise! The Viking Chef will be here cooking all traditional Viking festival foods using ancient wood-fired techniques! You do not want to miss this feast. Saturday, October 6, 2018See you at the Rotary Club of Marlborough, MA today at 12:15!  In which Ricky the Meadmaker answers questions about the color of glass bottles, D47 yeast, fruit additions, scaling recipes, barrel aging, and more!  So, we were working on an article about wild yeast in honey and how to use it for fermentation in mead and other alcoholic beverages.
Instead, we found this amazing article by Jereme Zimmerman that is so much more robust than anything we could have written that we just decided to share it. Our official summary: Read This Article. It's Amazing. In which Ricky the Meadmaker is all by himself with no adult supervision and tells you about the biggest disasters at the Meadery. |
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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