What BJCP category would you place a bochet in?

you are showing emails, could be a gdpr violation, I would sensor it before to many view this!

Good on you for holding to your word, I’d have forgotten all about it! 😂😂

Congrats once again, when you say you love brewing lager. Is there any special style you have dive in or just try them all?

That's a lot of mead.....makes my 100 seem insignificant! awesome job and congrats on the new addition to your family!

Congrats my dude!🎉 I heard the announcement on the podcast but I forgot to come comment

Why'd he reupload this video? I didn't notice any changes.

I love your 20 yeast test, anytime I’m brainstorming a new brew I refer to it. Keep up the good work!

Great video. Thanks for sharing

I did this with US-05 It is amazing.

Great mead recipe work-up. Will definitely have to try Sweet Clover honey for the cinnamon note. Cheerz.

This to me, is not a good comparison. You seem to be enjoying the tap water version more, simply because it is carbonated. The fact that one is carbonated and the other isn't, makes this taste comparison null, because the product is fundamentally different for reasons other than the water. 1.000 is not guaranteed stability. Almost EVERYTHING I make ferments down into the 0.99x range, and some even down to 0.98x, so it doesn't surprise me at all that you got bottle carbonation. Water differences are VERY subtle, so the product would need to be presented under the same conditions to adequately compare them. I'm disheartened honestly, because I was hoping to share this with some folks asking me about which type of water is the best to use for wine and mead making.

James and Steve are the best! Always fun, informative and showing how much they enjoy brewing beer and making mead.

I tried looking up the Hawaiian honey company you mentioned at 8:50, thought you said "Hawaiian 18s honey" For anyone interested it's Hawaiian AT&S honey.

Enjoyed hearing you guys talk mead. Cheers!

Good to hear Bill speak!

Sorry Bill for knocking you out of AMMA and CoA!

Love these chats. Gets me excited for entering my fist comp.

Thank you so much for the amazing year. I'm a little late catching up to all the Extras Channel but wanted to let you know how great your channels are! I first started last January with the goal of making 1 batch of mead for a friend who enjoyed it. I'm now like 25 batches in and have 200 pounds of honey in my garage. You and Doin' The Most got me hooked into such an amazing hobby

Very interesting!

Very interesting conversation! Lots to think about!

I thoroughly enjoyed your previous podcast with Bill about the competitive brewing. I so appreciated his ideas on submitting brews for critique and feedback. Thought that was a brilliant way to view the competition. Thanks for speaking together again. Now, to watch this episode!

Just thought I should let you know I found the side channel first, but because I’m trying to make a mesquite beer or mead

I can't wait for this man to make some commercial pyments that I can sample.

It's "SKÅL!" /Swedish guy ;)

heck yeah! no notes! 10/10!

I started my meradery last November. I've gone through everything Carlos is explaining. I had to run an add in the paper and post a note on the door about applying for liquor license. It had to be posted for 30 days and allow people to send in complaints. Have to send in labels and recipes for all of my meads (excpet for tradional meads). Its a process for sure! For the hopped mead you will probably have to submit a bottle to the TTB for lab testing. I had to do that for mine.

This guy larping as a meadery has been yanking MMMs chain for years

Yeah! I'm here on time this time!

😂😂 If you like you can all was give a bottle away... I would like to try it ❤

I feel that Ken Schramm has forgotten more about making mead than I could ever know..... I always learn something new listening to him talk! I need to attend his seminar on yeast here in the near future!

Listening to Ken talk is feels like I'm hearing mead prophecy.

I had missed this! Shame on me!

Woohoo!

Can't wait to see the third podcast in the meadery, it is so exciting!

Ken's advice on playing the long game on discovering what individual varietals taste like is probably the best mead making advice I've heard.

Such a fun interview! I'd love to see Shagbark Hickory mead become more mainstream. The judges feedback when trying this mead is awesome. So different but so good. 1st at Mazer cup in 2023, 1st at Indiana Brewers Cup, and 3rd at sowers cup.

meanbrews channel is definitely one of the best beer all grain brewing channels -huge knowledge & fantastic videos. ---one of the few that can walk the talk

Yes!

I understand the importance of standardization for consumers, especially considering the cost and expectations surrounding Mead. However, I believe your analogy comparing other companies to McDonald's nuggets may come off as insulting and elitist. Additionally, suggesting that other companies aren't putting effort into their products could be seen as unfair. If I were a meadery owner, I'd be weighing the benefits of collaborating with the Mead Institute. It seems like you're aiming to elevate your brand with a premium label while potentially diminishing others with a fast food association.

Love the video and the FB Group! I have learned a lot from both of you!

Awesome episode from two of the greatest

Love it! Mayo on the outside, butter on the inside. :) Great job - it's been lots of fun watching the group grow! Thank you for showcasing our group and Michael as our "leader!"

I’m going to be making a cinnamon vanilla mead with clover honey and super expensive Madagascar vanilla beans. (2 split) and one cinnamon stick. 😏

They need to stop chatting and bantering between themselves while being interviewed. It's really irritating.

Great interview! Happy that Schramm's is available to buy in Norway. Great stuff obviously.

Oh! Oh! Oh yeah!

That was a really interesting interview. I’m not sure I agree with all of their points about standardization. I worry that trying to replicate the level of standards that exist in the wine industry would stifle creativity. It puts a bit of a stigma on “lesser ingredients”

My brother and I are trying to start a meadery here in Texas as well, closer down to Houston. We've run into a few snags so far, and heading about your experience is really helping us prepare for what we need to plan for. Don't quarterly or biannual updates would be so helpful. Thanks for sharing your experience

Those two are super impressive. Those answers were insane, they obviously know their stuff.