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Slam the door open & hit the lights! Welcome to The Mead House!
This episode we cover a number of Facebook Friends, including using Oxy-Clean, a Blueberry Melomel, bread yeast and much more! JD has a couple projects he’s working on, particularly a Blackberry/Cherry mead Port. His concern is leaving enough residual sweetness behind to keep from having to do a whole lot of backsweetening. The crew talks about using a honey malt grain in meads and ciders, and finally, JD has re-vamped his cooling system.
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