Episode 164: Mead Made Right With Melovino
Fuhmentaboudit!
English - May 23, 2016 23:13 - 42 minutes - 38.9 MB - ★★★★ - 14 ratingsFood Arts fuhmentaboudit! chris cuzme mary izett rachel jacobs heritage radio network food radio talk radio interviews brewing fermenting Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: Episode 163: "It's Not You, It's Mead" with Noah's Vice
Next Episode: Episode 165: Sap, Skyr, And Other Icelandic Goodies
Mead pioneer Sergio Moutela calls in to talk to us about the challenges and rewards of opening a meadery in New Jersey. The Garden State makes it tricky to ferment honey on a large scale; unlike other states, it doesn't count meaderies as a type of winery for registration purposes and has some acreage requirements.
Along the way, we talk about "apple pie in a glass" and the basics of making a delicious mead. Pro tip: go for the quality honey.
Melovino Meadery's award-winning products are available in New York State starting today (and they're coming to NYC soon). Budding mead brewers can find useful resources at meadmaderight.com and mead-makers.org.