We’re so excited to be working with Craft Beer Guild of Connecticut for our big Connecticut launch!
In which Ricky the Meadmaker answers questions about making Cyser with EC-1118 vs. D-47 yeast, how to get a perfectly clear mead, using Campden tablets to prevent bottle bombs, how much raw ginger to use in place of powdered ginger, and more!
Our restaurant may be closed, but you can still Join the Feast by making all of your favorite Mead Hall recipes at home!
Check out our Food Recipe blog for more info.
Note: Each of these recipes makes a feast-sized quantity of food, so definitely invite a bunch of friends, family, and passers-by to come enjoy it with you!
In which Ricky the Meadmaker answers questions about re-using yeast, fruit flavoring, degassing, cider, and water filtration.
If you wanted one more reason to use True Source Honey, apparently this kind of stuff happens when you don't...
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!
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.