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#mead-making
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Mead Architecture: Tannins in Mead Making
Honey is generous. It gives you sugar; it gives you aroma; it gives you that ineffable floral complexity that makes mead worth making. What it doesn't give you is structure. No tannins. None. Zip.
by Matthew Chrispen1 viewfinishingfermenterhomebrew-meadmeadmead-fermentationmead-making - news
The Magic of Oak: Wood in Beer, Cider, and Mead
There's a moment in every barrel-aged batch where something clicks. The harsh, tannic edge softens. The fruit comes forward. A faint vanilla warmth settles into the background like it was always there. You didn't add vanilla. You didn't add anything — you just waited, and the wood did the work.
by Matthew Chrispen2 viewsmeadmead-fermentationmead-makingmeadmakingmeadmaking-guidetannin - news
Introduction to Mead Making
I've seen so much bad advice given to first-time mead makers that I feel like I should offer a primer that is more respectful, open, and encouraging.
by Matthew Chrispen1 viewmeadmead-fermentationmead-makingmeadmakingmeadmaking-guidemead-nutrients