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Description:

Fun, entertaining and instructional, The Mead House will provide you with 90 minutes of home brewing entertainment you don't want to miss!

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Podcast Episode's:
Mead House Episode 105
In this episode, Jim Ladd, owner of Cascade Beer Candi Syrup Company stops in for as visit. A unique method of adding flavors to beers, meads and cider/cysers, Jim explains how one flavor, Maple Bacon Candi Syrup is great for stouts and porters. Jim talks about how oven toasted coconut flavors seem to fade away over time, yet using a candi syrup helps hang on to the flavor over time.
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Mead House Episode 104
In this episode, Matt Falenski, owner of Laurel Highlands Meadery in Pennsylvania stops by for a chat on home mead making and offers some tips. Jeff wonders about sanitizing and dry-hopping ingredients in session meads because of the low alcohol, and we tackle a few posts from our Facebook friends.
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The Mead House Episode 103
Home meadmaker and martial arts instructor Jonny Sinwali stops by the Mead House to talk about his braggot experiment he worked on. With honey prices increasing, the crew talks about a way to stretch your honey out with session meads, and we round out the show with some Facebook friends.
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Mead House Episode 102
Chrissie Zearpoor stops by the Mead House and by request, pairs meads with foods offered by JD, Jeff and Ryan. Chrissie also talks about the strategy of pairing meads, and why it is so difficult to pair beer and wine, yet so easy to pair meads.
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The Mead House Episode 101
In this episode, Jereme Zimmerman joins us for a chat about his two books, Make Mead Like a Viking, and Brew Beer Like a Yeti. Wild yeast, archaeology, and brewing alcoholic beverages from ancient times.
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The Mead House Episode 100
This episode celebrates our 100th show in this special 2 hour episode with a little fun and a look back over several years worth of shows. Thank you to all our former co-hosts and a special thank you to all our past guests who have come through the doors here at Mead House. We look forward to another 100 episodes packed with interviews with industry professionals, medal winning meadmakers, and home meadmakes alike. We do have a very special announcement near the end of the show, so you'll want to listen for it!
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The Mead House Episode 99
Perpetual starters and holiday inspirations starts off this episode. JD leads a discussion about keeping and feeding a starter for future batches, then moves to holiday spices, adjuncts and ideas for inspirational brews. Jeff finds himself in a conundrum with a root beer stout idea. We acknowledge several Facebook fans, and tackle some questions posted in various Facebook mead groups.
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The Mead House Episode 98
Micro mead making is the topic of our interview with John Duncan, and experienced mead maker doing meads in quart sized mason jars. Michigan Mead Cup is right around the corner, Gail Milburn tells us all about it, and JD sits down with Tom Repas
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The Mead House Episode 97
"Flavors you get from oak are dependent on temperatures you toast"...Len Napalitano from The Barrel Mill is our guest this episode. Oak spirals are slowly taking the place of oak barrels, and can often be used in older barrels to help the process along, Len tells us why that is and some techniques for oaking your mead.
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The Mead House Episode 96
Ryan goes on the road with the Mead House mic and visits with Nate Tietge, owner of Dead Bee Meadery.  In the mean time, JD and Jeff have plans for a bourbon barrel, and Ryan decides he wants to look at a solera project with a fresh oak barrel. A few shout outs to some facebook friends, and the show wraps with our next guest list for episode 97, The Barrel Mill.
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The Mead House Episode 95
In this episode, John Aitchison visits the Mead House. John has been the past president, vice-president and Grand Hydrometer of the nation's oldest homebrew club, Maltose Falcons in Woodland Hills, California. A master mead maker, he's brewed everything from guajilla blossom honey from West Texas to lahua blossom honey from Hawaii.
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The Mead House Episode 94
In this episode, we discuss the one thing that may make the difference between a flat, flabby ho-hum watery mead, and a well balanced mouth-watering mead...tannin. Probably the most overlooked aspect of mead making, tannin provides the mouthfeel that sets apart good meads from not so good ones.
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The Mead House Episode 93
In this episode, Mary Izett, co-owner of Fifth Hammer Brewing Co. in New York and author of Speed Brewing is our guest. Brewing to completion in a matter of days in order to drink in a matter of weeks is our topic. What's in the hopper - the crew discusses different projects each has brewing and we tackle a couple questions from various social media outlets.
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The Mead House Episode 92
In this episode, Jill Clark from Dutch Gold Honey returns to talk honey & share the story about Dutch Gold Honey and the infamous Honeybear. JD has a couple projects about ready to launch and requests some interaction with our listeners on one of them,
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The Mead House Episode 91
In this episode, John Blichmann, president of Blichmann Engineering™ is our guest, he has over 25 years of brewing experience, started Blichmann Engineering over 16 years ago and is now the industry leader in quality, support, and innovation. 
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The Mead House Episode 90
"People and planet ahead of profit.." Kiley Gwynn from Mountain Rose Herbs featuring high-quality herbs and spices, teas and much more stops by the Mead House this week. She talks about tinctures, teas and decoctions using herbs and spices in mead making and brewing.  JD is considering deydrated fruits in place of whole fruits in a re-do of a coconut mango braggot, Ryan talks about not wasting the byproducts of your brewing, including bread making with grains to composting the trub.
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The Mead House Episode 89
In this episode, Jill Clark from True Source Honey joins us, do you know where your honey really comes from? Jill will tell us how we can be sure it comes from reliable sources. Also, what were the boys up to during their hiatus, and more Facebook Friends where we discuss questions gathered from various Facebook mead groups. Featured Products mentioned in this episode: Dutch Gold Honey Omega Yeast
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The Mead House Episode 88
Show Notes: “I have good ideas!” Joe Kurowski, head brewer at White Labs, visits The Mead House. We talk discuss fermenting under pressure (not fermenting while listening to the Queen/David Bowe 1981 hit), yeast autolysis when bottle conditioning, using yeast found on fruit trees in Denmark and more. Bill Quirk stops by
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The Mead House Episode 87
Lance Shaner, founder and owner of Omega Yeast is our guest at The Mead House this episode. Lance shares information about several heat resistant yeasts that could alleviate temp control issues some have in warmer climates. Facebook friends always produce some interesting discussions, Ryan found one involving a carrot mead,
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The Mead House Episode 86
Ryan crashes the Minnesota Mead Up last weekend and caught up with a couple mead House celebrities! Sour meads find a rare competition in Tampa Bay, Florida, sponsored by Special Hoperations , if you have a sour mead ready to be judged, you have until June 8th to submit your entry! We cover a few Facebook Friends, and wrap with Jeff's review of a couple beverages brewed by Ryan. Hey, thanks for listening! Make sure and rate us 5 stars on your favorite podcast player, iTunes, & Stitcher Radio!
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The Mead House Episode 85
This week, award-winning meadmaker, Matt Weide returns to The Mead House. Scoring a silver for a Carolina Reaper mead, he describes the process as well as a project he’s working on to determine if people can actually tell if a mead has been backsweetened or has been stopped to leave
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The Mead House Episode 84
In this episode, Ryan and Jeff critique JD’s H1 & H2 braggot offerings, (recipe for H1 is below), Facebook Friends, the crew tackles a few questions posted by our friends in a few facebook mead groups. In the interest in promoting mead, the introduction of mead to people who have
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The Mead House Episode 83
Mazer Cup gold medalist, Josh Mahoney, returns to The mead House and sticks around for the whole show! He talks about his Double 50 award winner, a little on bee keeping, Jeff discovers an accidental infection that leads to a tasty sour mead. So you’re a mead maker and now
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The Mead House Episode 82
JD, what's HTO?! Listen for it! Kyle Peterson from WineHaven joins us to talk mead while we enjoy a few glasses of his award-winning Stinger mead! The son of a long time bee keeper talks about his effort to produce Stinger, making mead in general, and a bit of advice for JD's Mead Port project. Do you have a batch of mead you're just not wild about? Wait before you toss it, Ryan leads a discussion on blending, a way to salvage a mead thast just isn't up to par. Facebook Friends, William from Main has a braggot project he's working on and Alex Haag discover's a new use for Anova's Sous Vide machine!
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The Mead House Episode 81
Slam the door open & hit the lights! Welcome to The Mead House! This episode we cover a number of Facebook Friends, including using Oxy-Clean, a Blueberry Melomel, bread yeast and much more! JD has a couple projects he’s working on, particularly a Blackberry/Cherry mead Port. His concern is leaving
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The Mead House Episode 80
Chrissie Manion Zaerpoor, author of The Art of Mead Tasting and Food Pairing, joins the show this episode. If you're into the culinary culture, love to cook and make mead at home, this is a "must-have" book to go with your best cookbooks.
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The Mead House Episode 79
Celebrating 2 years here at The Mead House, episode 79 includes a report from co-host Jeff Shouse on his trip to 2018 Mazer Cup International. Jeff talks a bit about his experience as a judge, and gives some insight on the entry and scoring process. JD runs through a bourbon barrel cyser recipe with a twist, adding oak chips during fermentation, and using honey malt to add some mouthfeel and more honey character.  See his recipe below! Thank for listening, we appreciate all our listeners, and please, rate us 5 stars on your favorite podcast player!
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The Mead House Episode 78
JD and Ryan at the table this episode, Jeff is getting ready for his trip to the Mazer Cup in Colorado. In this episode, Facebook Friends looks at several issues including a recipe by Shawn Larson using Shagbark! Ryan leads a discussion about using alternative bottle carbing sugars, and aging. Modern mead making implies make it fast so you can drink it now, but are we overlooking what JD calls, "time does a bottle good?" Thanks for listening, and be sure and rate us 5 stars on your favorite listening player, iTunes and Stitcher radio!
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The Mead House Episode 77
Test batches, how do you handle yours? JD says all his batches are test batches! What do you do with 80 gallons of expired organic apple juice that has started to ferment, and Jeff talks about allergies and clearing agents using shellfish. Thanks for listening, we appreciate all our listeners and be sure to rate us 5 stars on your favorite listening venue, iTunes, and Stitcher Radio!
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JD & Jeff
It's just JD and Jeff this episode and Jeff has a new experiment going on!
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The Mead House Episode 76
Award wining, longtime mead maker and brewer, Pat McNealy, joins The Mead House crew for this episode. We review a few facebook posts, and JD talks about making labels. Thanks for listening, we appreciate all of out listeners! Make sure and give us 5  stars on your favorite listening venue, iTunes, Stitcher Radio, or your favorite podcast player!
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The Mead House Episode 75
Is there such a thing as OMD (Obsessive Mead Disease)? Moises Martinez joins us tonight to talk about his! Also in this episode, Mazer Cup talk and the Hopper List update.  Thanks for listening, be sure and rate us 5 stars on iTunes, Stitcher radio or your favorite podcast player!
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The Mead House Episode 74
The Bee Whisperer, Michael Jordan joins us on the show, Jeff opens up a discussion on pursuing an historical mead...sort of, and is looking for suggestions on hops from Ryan and JD. New Years has come and gone, but did you have any New Brew-solutions for 2018? We did, and we'll tell ya about 'em! Thanks for listening, and please rate us 5 stars on iTunes, Stitcher or your favorite podcast player! 
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The Mead House Episode 73
Steve Wilkes from Steve's Brew Shop and James Spencer from BasicBrewing Radio join us this episode, also, some discussion on bochets and hops. Thanks for listening, make sure and give us 5 stars on iTunes or your favorite listening venue!
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The Mead House Episode 72
Back in the saddle again, the boys are back with guest All Boyce, co-founder of the famed  Minnesota Mash-Out homebrew competition, BJCP Finance Director and judge. The holiday roundup - new & old projects catch-up, and a few upcoming competitions. Thanks for listening, don't forget to rate us 5 stars on your favorite listening venue, iTunes and Stitcher Radio!
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The Mead House Episode 71
Laura Angiotti, an historical mead researcher joins us for a chat on historical meads, check out her website, Mystery of Mead where she goes into detail about re-creating historical meads. What's on your Christmas wish list? The crew discusses theirs, plus a big thank you to all the guests who have appeared on The Mead House Podcast! Merry Christmas and Happy New Year, we'll see you when we return on January 9th, 2018! Be sure and contact us if you have a topic you'd like us to talk about, and be sure and rate us 5 stars on your favorite podcast player venue! Thanks for listening!
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The Mead House Episode 70
Ryan is back from his wandering across the country, he spent some time with Carvin Wilson while in Arizona, he'll give us the rundown on his visit, Mike Simmons from Meridian Hive Meadery in Austin Texas joins us at the table, and we get caught up on a few projects.
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The Mead House Episode 69
A short chat with Jason Phelps from Ancient Fire Meadery about his coffee mead, a DIY fermentation chiller project JD put together and part 2 of basic mead making.
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The Mead House Episode 68
Ash Fishbein from Sap House Meadery returns, Mirepoix Mead for the kitchen, Smoked Pete, good enough to occupy a spot on JD's top shelf bourbon collection, Ash gives the home meadmaker some inspiration to think about. Ryan, Jeff & JD participated in the Texas Meadfest and Hoppy Halloween competitions, and part 1 of modern meadmaking. Be sure and tune in with y our favorite podcast player, subscribe on iTunes & Sticher Radio, as well as right here at The Mead House. Rate us 5 stars while you're listening!
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The Mead House Episode 67
Steve Fletty, a 2-time American Homebrewers Association Mead Maker of The Year winner joins the show tonight, a listener contacts the show with some new information about how online nutrient calculators may be missing a key part, and a discussion about mead flavors, not just any flavor, sweet & savory flavors! Enjoy, and don't forget to rate us 5 stars on your favorite listening venue! Follow us on Twitter too!
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The Mead House Episode 66
From a previous interview we did with Steve Piatz, author of The Complete Guide to Making Mead, talks about the flavor compounds in honey vs. grapes that sometimes will leave a dry traditional seem a little flat. He also discusses temperature control plus some pointers on balance. The guys review a few samples sent around by the crew and finally, Ryan puts on a demonstration for a braggot for the Minnesota Home Brew Association. Here's the ingredients for Ryan's demo. We're not responsible for your outcome, we only offer this so you can come up with your own result. Make sure and listen to the show for more! 3.15 lbs Munich LME 3.15 lbs Marris Otter LME 2 lbs Belgian Candi Sugar (dark) 5 lbs Wildflower honey (step feed) 1 oz Pacific Gem hops (15min)  
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The Mead House Episode 65
"Grilled fruit, wood barrel aged, jalapeno, juniper and chamomile stout braggot"...Welcome to episode 65! We wandered out the back door a bit to see whats going on in other parts of the brewing world and found 3 interesting guests to join us on this episode. Remember, score us 5 stars on your favorite listening venue! Thanks for listening!
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The Mead House Episode 64
Daniel Bauer from Kaw Point Meadery joins us tonight, also listener and Facebook friend, Zack Delashmit and his girlfriend Melissa join us to talk about his accidental braggot and brewing experience. Ryan solves the question of black currants, bet ya didn't know there were more than one! Jeff sent Ryan & JD a box of homemade offering, included was an IPA Braggot. Jeff shares the recipe below. 6.6lbs Maris Otter LME 5-7lbs Basswood honey to SG 1lbs crystal 10L 0.5 lbs aromatic Munich 2oz Apollo hops (pellet) (60 min) Irish moss (20 min) 2oz Cascade (whole) (20 min) Steep the grains in 1.5 gal at 155 for 60 minutes. Follow hop schedule, dose with Irish moss per package directions standard for beer. Add LME last 10 minutes and stir to keep from burning. Cool to 90 degrees and add honey to 1.090, ferment with US-05.
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The Mead House Episode 63
Back from our hiatus, Josh Mahoney joins us for this episode. he has won boat loads of medals and awards for his braggots and ciders. We also discuss what beer styles works for a braggot, and Ryan has exciting news that leads to a discussion about long-term aging.
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The Mead House Episode 62
We sent Ryan to HomeBrewCon 2017 in Minneapolis this year, and he talked to a few mead makers and fans at Club Night. It's not too late to start a holiday project, Thanksgiving and Christmas is a good time to share a nice cider, or mead made with a few holiday spices like nutmeg, cinnamon, allspice, etc. And can you store wort or must for any length of time? JD, Ryan and Jeff toss it around the table.
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The Mead House Episode 61
JD & Jeff host the show, Ryan shares a watermelon mead & braggot with James Spencer and Steve Wilkes from Basic Brewing Radio , using some of Ryan's notes, Jeff and JD talk about making a watermelon mead, JD talks about how it was important to own a carpet cleaner one night. Enjoy the show! Be sure and subscribe on Twitter @theMeadHouse and find us on Facebook. Leave your comments and questions, we'll be happy to answer any questions on the podcast.
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The Mead House Episode 60
Matt Weide joins us for some discussion on Bochet style meads. Matt is a former AHA Mead Maker of The Year, and a Mazer Cup medalist. We'll also toss around session meads, an alternative to the high gravity traditionally brewed meads. JD also asks the crew for some feedback on a cyser inspired by British dry ciders. Make sure to subscribe to the podcast with your favorite player, and talk to us on Facebook and Twitter @TheMeadHouse
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The Mead House Episode 59
This episode our guest is Thomas Eiibner, a former AHA National Meadmaker of The Year who medaled in a competition with a mead that was just 10 days old! Also, homebrew clubs, are they worth it? What are the benefits, and advantages if any. And finally, Ryan spoke with Brian Joas at HomebrewCon's Club Night about a lime mead that sounded like the perfect summer drink. Make sure to subscribe to the podcast with your favorite player, and talk to us on Facebook and Twitter @TheMeadHouse
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The Mead House Episode 58
Carvin Wilson joins the boys to talk about his home brewing and philosophies, he was also kind enough to send us a sampling of his meads in a bottle swap. JD sent a box out to the crew a couple months ago, we'll get some feedback on his sample pack, and the Food Bible, if you don't have it, get it. It's an awesome reference if you're wondering what foods pair with other food flavor wise. Need an idea for your next mead? Flip the pages in this book, you'll likely see something that looks like it may be an interesting recipe.
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The Mead House Episode 57
Scot Shaar, American Homebrewing Association (AHA) National Meadmaker of the Year, 2017 is our guest this episode. He's a distiller by trade, making mead is his hobby. Also this episode, Ryan sat down with James Spencer and Steve Wilkes of BasicBrewing Radio at HomeBrewCon 2017 and tasted 6 of Ryan's meads, and a tale of two honey's, surprising results in caramelizing two batches of honey for the same amount of time yet yielding two completely different results.
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Bonus Episode: Competitions
Ryan and JD had a chance to sit down with Eric Lowe from the Texas Mead Cup, Susan Ruud of Hoppy Halloween and Andrew Adams of Orpheus Meadfest for some brief discussions on their competitions. It's not too late to get in on any one of these, so get your project packaged up and submitted!
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The Mead House Episode 56
Susan Ruud from Prairie Rose Meadery in Fargo, North Dakota joins us as Mississippi opens the show! JD, Aaron, Jeff & Ryan dig into barrel aged honey and discussions on a Chocolate Cherry mead recipe. Don't forget to subscribe using your favorite podcast player such as Podcast Addict, or iTunes.
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The Mead House Episode 55
Chris leads a discussion about some of the finer points of fermentation starting with the yeast. Jeff takes the next segment into the world of Brettanomyces after learning about JD's Mars project, and finally, ever use extract flavorings in mead? Beer brewers do, JD explores the idea of replacing fruit, juice & puree with extracts. Enjoy the show and don't forget to subscribe with your favorite podcast player!
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The Mead House Episode 54
Carlos Bassetti joins us from Superstition Meadery in Prescott Arizona, and what's that growing in one of JD's carboys? Science session with the boys in this episode of The Mead House!
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The Mead House Episode 53
Ash Fishbein joins us from Sap House Meadery, a discussion on keeping your mead cool now that summer is here, and what the crew thinks about conical fermenters. For 20% off enter MEAD HOUSE at Sap House Meadery. Good until midnight tonight.
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The Mead House Episode 52
Ryan returns from HomeBrewCon 2017, we pick up where we left off finalizing our "cocktail inspired mead" homework that Ryan assigned each of us a few weeks ago, and JD has another DIY project he explains at the end of the show! Enjoy!
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The Mead House Episode 51
Bonus episode! 2 hours with JD, Ryan, Mississippi, Jeff and Aaron! We spent some time with Michael Sedlecek and Megan Wannarka from Worker-B tasting 9 different honey's; Basswood from Minnesota, Printemps from Quebec, Honeytrees from Kentucky, Autumn Gold also from Kentucky, Cranberry from Wisconsin, Eucalyptus from Tasmania, Meadowfoam from Oregon, Buckwheat from Quebec, and Carrot from Oregon.
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The Mead House Episode 50
Tonight we review a few meads sent to us by Ryan, mead cocktails, and much more! Enjoy the show!
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The Mead House Episode 49
Brainstorming episode! Started out talking freeze-dried fruits, and moved into some brainstorming for some fresh ideas on mead making. We covered the list of ingredients including Magnolia flowers, cucumbers, lemons, basil, nutmeg and a few others. Enjoy the show!
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The Mead House Episode 48
Mississippi Chris joins us tonight after being AWOL for a couple weeks. Tonight, we discuss a question that a listener submitted about using enzymes in melomels to break down fruit, we also talk about another ingredient that's picking up notice in mead making, hops. Jeff & Ryan run us through setting up and hosting your own small mead tasting.
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The Mead House Episode 47
Aaron returns from his adventure to South Carolina, and on the way stops in at Schramm's meadery to have a sip of the infamous Heart of Darkness $100 a bottle mead! Ryan enters one braggot in two separate competitions, one for mead, the other for alternative beer and medals! We go around the table with projects the boys are working on, JD has a "leftover" braggot recipe he solicits ideas for. JD also mentions an ancient mead recipe his sister found in a 1747 cookbook, "The Art of Cookery made Plain" by Hannah Glasse: Take five gallons of water, add to that one gallon of the best honey; then set it on the fire, boil it together well, and skim it very clean, then take it off the fire, and set it by; then take two or three races (not sure what that is) of ginger, the like quantity of cinnamon and nutmegs, bruise (mix) all these grossly; and put them in a little Holland bag in the hot liquor, and so let it stand close covered till it be cold; then put as much ale-yeast to it as will make it work.  Keep it in a warm place, as they do ale; and when it has wrought well, tun (typo? not sure) it up; at two months you may drink it, having been bottled a month. If you keep it four months, it will be better.
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The Mead House Episode 46
Award-winning mead maker,Tom Repas, joins the show and shares some of his knowledge about mead making. The crew also answers a question about honey from listener Ben Duthu. Enjoy the show!
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The Mead House Episode 45
Tonight we respond to a couple of listeners. Angie shares her concerns about the amount of honey used in a braggot for competition, and David asks about aging, bottles vs. carboys. Enjoy!
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The Mead House Episode 44
BONUS EPISODE! The boys review a couple more offerings from JD, Mississippi Chris finally gets his Mazer Cup score sheet and says, "I wanted to make a close copy of Ken Schramm's Heart of Darkness which everyone could make using readily available ingredients and without the need to grow your own orchard. I bought some frozen fruit from Walmart along with some juice and concentrate, used some honey that JD sent me, put it in a plastic bucket from Lowes and ended up with a world class example of a mixed fruit melomel.  Mission accomplished." Plus, projects we're planning and idea sharing. As a reminder, the show will be on hiatus for the next 2 weeks, we'll see you back here on April 25th! Thanks for listening!
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The Mead House Episode 43
Aaron sent the guys at the table three bottles of mead from an experiment he did using different hops, Crystal, Calypso and Chinook. The Chinook hopped mead was clearly the winner when the night was over. JD had also sent out some meads, and several were reviewed by the guys with his Bourbon Barrel Braggot coming out the winner. Enjoy the show!
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The Mead House Episode 42
We started out the show with a few facebook acknowledgments, then moved into a tasting session of a couple of JD’s meads. We also talked about steeping grains for use in meads. Enjoy the show!
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The Mead House Episode 41
Ryan medals in a local competition with an "other" beer, Mississippi's entries possibly drunk on the way to the Mazer Cup, and toxic honey, should we worry about it
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The Mead House Episode 40
This will be the last live show as we are going to focus on producing it as a podcast. Nothing about the show is going to change, and our schedule remains the same. We will still have guests and you can still call the show and be a part of it with your questions or comments.
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The Mead House Episode 39
Back in the saddle, we open with Ryan’s trip to California, then a discussion on themed meads, recipes to follow in the coming weeks. Enjoy the show!
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The Mead House Episode 38
Ryan talks about a 3 gallon Pyment recipe using 2 cans of Alexanders Gewurztraminer concentrate, and 3 pounds of a light honey like white clover, alfalfa or orange blossom. He recommends 71B for the yeast, and whatever nutrient protocol you usually follow. You’re looking for a starting gravity of anything
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The Mead House Episode 37
We had a couple tech issues, but managed to save the whole show! Enjoy!
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The Mead House Episode 36
Nuts, Tinctures and other stuff! Tony Cormier calls the show again! From Ryan: As I’ve gotten a little more into beer brewing, I’ve done a lot of research.  There are even college professors who have done extensive work in home brewing! Here are the 2.5 tips I’ve learned to extract beer better,
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The Mead House Episode 35
JD's $12 crockpot that he paid $30 for, Mississippi Chris's $30 grain bill that turned into a $200 order, listener Tony Cormier joins us, and a lot more!
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The Mead House Episode 34
These recipes are far from perfected, but provide a good starting point from which to build great session-style meads.  As a community, we would like to take these recipes and tweak, twist and make them excellent.  Give them a try, put your own spin on them and let us know what works, what doesn't and how to make them perfect.  The recipes can be found in the recipe section under Ryan.
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The Mead House Episode 33
Welcome back! Happy New Year as The Mead House opens 2017 with a brand new show!
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The Mead House Episode 32
We take a look back tonight at some discussions we had in the past! Merry Christmas, look for several recipes coming soon including Mississippi Chris’s Heart Murmur! We’ll see you back here at The Mead House on January 3rd 2017!
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The Mead House Episode 31
Mississippi has a Co2 blowout then discovers a leaky Korny keg, plus a lot more!
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The Mead House Episode 30
Fun show! Ricky The Meadmaker joins us for an hour of mead talk. Short discussion by the guys on a new project, Graff.
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The Mead House Episode 29
Jason Russ, owner of Foxhill Meadery in Ashville North Carolina joins us on the show. Then, we talk bottles, corks, labels and gifting during the wrap up. Jeff mentioned a website for awesome labels, BottleMark.com Here’s a couple homemade examples of the labels JD was talking about.
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The Mead House Episode 28
Tonight was braggot and chocolate night in The Mead House!
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