Mead Making and Melomels with Ken Schramm - BeerSmith Podcast

This week Ken Schramm from Schramm's Meadery joins me to discuss big sweet fruity meads and melomels. Ken is a founder of the Mazer Cup, author of the book The Compleat Meadmaker, nationally award winning mead maker, and founder of Schramm's Meadery near Detroit.
You can find show notes and additional episodes on my blog here: beersmith.com/blog

[@uqox]

Thumbs up on the Diammonium Phosphate. Still use it and I'm often complimented on the smooth flavor that doesn't come off as "hot". I was today days old when I heard the term "jet fuel" as a flavor description. This was a great interview. Very enjoyable.

[@davidgaines3341]

Ken is a GREAT source. I've improved tremendously by reading his book, listening to him... and taking lots of notes!

[@XLRAshon]

Just had Schramm's Mead for the first time. The Statement. It was an experience unlike anything before! Never had something that tasted so good! I need to get over to that Meadery asap!

[@Amberscion]

41:05 "The stuff that I've enjoyed immensely have been either light and beautifully floral or just absolutely slam the hammer down authoritative, hit you in the face honeys." I won't claim to be on Schramm's level in mead making, but this resonates as so true with my own experience. I've made some very nice straight meads with raspberry blossom honey (light and beautifully floral) and also tulip poplar honey (a strong, hit you in the face flavor). Straight meads made with honeys that don't have these characteristics are just 'meh,' regardless of how nice the honey is by itself.

[@broodmeadery6244]

loved this very insightful interview! thank you very much!

[@sebast007]

Super interesting interview, as always 5*

[@lab35982]

Great interview.

[@batistofeles]

beautiful

[@magacop5180]

It’s kind of disappointing to hear that Commercial meaderies don’t have the time for Secondary fruit additions.

[@esotericspiritualkeysofasc922]

I want to make a flavourfull melomel with at least 22% abv Which yeast do I need!?

[@compleatmeadmaker]

If you are a home meadmaker, and not subject to TTB restrictions, I would seriously consider making a delicious melomel at 12-15%, and then fortifying it up to your higher alcohol level with either a neutral vodka or an Eau de Vie that you like. Pushing a yeast strain to 22% and asking it to be delicious is like asking me to look like Brad Pitt in a Tux after I just ran a marathon. If you really want that high an alcohol level, you can use the Eau de Vie strain. But please don't tell anyone that was my preferred recommendation for making a delicious, flavorful mead.

[@stanlindert6332]

I've been mentored... Now I need a bunch of honey

[@Strider1313]

Stan Lindert its addicting