In which Ricky the Meadmaker shares some of his favorite Ask the Meadmaker moments.
In which Ricky the Meadmaker answers questions about yeast nutrient vs. yeast energizer, cold crashing to preserve sweetness, shaking buckets, brewing with rose water, and more!
In which Ricky the Meadmaker answers questions about pumpkin mead, using honey as a priming sugar, getting mead to 22%, the mystery of honey as a clarifying agent, and more!
In which Ricky the Meadmaker answers questions about lost mead, warming mead during fermentation, warming crystallized honey, and using kiwi in mead.
In which Ricky the Meadmaker does a stand-up comedy routine all about babies and being a dad.
In which Ricky the Meadmaker and a special guest answer questions about the difference between wine yeast nutrient and beer yeast nutrient, what pressure conical fermenters can handle, aging in barrels, and more. Plus, he makes two big announcements!
Pre-order your AleHorn Tankard here!
In which Ricky the Meadmaker answers questions about how long to age mead, adding fruit to secondary, stepping up the volume of a batch, getting started as a pro meadmaker, and more!
In which Ricky the Meadmaker answers questions about his thoughts on liquid yeast, when to oxygenate, the quantity of yeast nutrient he recommends in his recipes, using brewing salts, and shares more data on the "olive brine" off flavor.
In which Ricky the Meadmaker answers questions about over-pitching, braggots, "Merican" cinnamon vs. true cinnamon, the use of brite tanks, and more!
In which Ricky the Meadmaker answers questions about sulfites for fruit additions, de-gassing, lazy brewing, whether or not he can speak Danish, and his stance on "Heather Fogg."
How We Brew Everything We Brew
Groennfell 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.