“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 dehydrated 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.
Facebook friends brings a few questions such as stabilizing, racking & bottling to using home canned fruit.
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Products Mentioned in Episode 90:
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