Ken Schramm needs to show it’s potential to make mead that’s each bit as positive because the most interesting wine, and over the previous decade his eponymously named meadery has pioneered numerous new processes and approaches to assist obtain that objective. From shortening the honey provide chain and eliminating intervention and warmth degradation, handy choosing fruit for ripeness from their very own property orchard, Schramm’s has discovered methods to raise the manufacturing course of behind mead whereas additionally making wealthy, developed, and nuanced fruit meads.
On this episode, Schramm and son-in-law James Naeger focus on how the Ferndale, Michigan meadery has elevated the technical processes behind mead making whereas additionally looking for probably the most beautiful and flavorful expression of fruit of their meads. Alongside the way in which, they focus on:
- mead’s high quality drawback
- pumps versus pails
- constructing a basis to grasp the parts of honey, together with sugars and acids
- how you can pattern and consider honey
- fastidiously managing yeast assimilable nitrogen to finish fermentations with out sulfites or sorbets
- understanding the distinction in fruit codecs, from recent to frozen
- the methods varietal variations in fruit have an effect on sure meads
- harvesting fruit with the identical type of focus and timing and determination making of positive winemakers
- what corks do and don’t do
And extra.
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