Micro mead making is the topic of our interview with John Duncan, and experienced mead maker doing meads in quart sized mason jars. Michigan Mead Cup is right around the corner, Gail Milburn tells us all about it, and JD sits down with Tom Repas to discuss a trial he did using various clearing and fining agents. The crew tackles a few questions from our Facebook friends.
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Products mentioned in this episode:
Here is the Port Mead project JD was referring to on the podcast.
“Flavors you get from oak are dependent on temperatures you toast”…Len Napolitano from The Barrel Mill is our guest this episode. Oak spirals are slowly taking the place of oak barrels, and can often be used in older barrels to help the process along, Len tells us why that is and some techniques for oaking your mead. Also in this episode, what considerations are you giving to your recipe creation? The guys discuss things such as yeast, tannins, fruits and more. A few Facebook Friends questions rounds out the episode.
Ryan goes on the road with the Mead House mic and visits with Nate Tietge, owner of 
In this episode, John Aitchison visits the Mead House. John has been the past president, vice-president and Grand Hydrometer of the nation’s oldest homebrew club, 
In this episode, Mary Izett, co-owner of 
In this episode, Jill Clark from Dutch Gold Honey returns to talk honey & share the story about Dutch Gold Honey and the infamous Honeybear. JD has a couple projects about ready to launch and requests some interaction with our listeners on one of them, Jeff is looking to make use of some Dutch Gold Honey samples in an experiment, and Ryan shares a bit about the Beer & bacon weekend he had.
In this episode, John Blichmann, president of 
“People and planet ahead of profit..” Kiley Gwynn from