Meadmaking Essential Equipment
More on Smoky Mead in Ep. 106
You want to know how the Viking baby is doing? The Viking baby is doing so well that she’s a toddler now and got a new title. The no-naptime Nora.
Welcome to Ask the Meadmaker, where I, Ricky the Meadmaker and the Viking toddler answer your questions about mead making, mead drinking, mead brewing, and really any question you’re willing to send us.
Can you carbonate mead with bicarbonate of soda?
which type of siphon for making mead?
white scum on top of mead?
If you are not sulfiting initially, it could be yeast and bacteria. Or, even if you are sulfiting, it could be the yeast you’re pitching.
Sometimes it just forms a layer on the top that you can’t really see when it’s a darker beer.
pig’s blood as mead binding agent?
How to get smoky flavors in mead
Anyway, he has a great question. “How would I get smoky flavors in mead?” And I will tell you what my trick is. And it’s not the one that I recommend for every mead or for everybody, but I like to use lapsang souchong. I make a strong, smoky tea and add that.
The reason it’s not good for everything is it does add a bit of tannin and it also has the issue that it adds caffeine to your mead which you may not want. But there are a lot of options, such as adding liquid smoke, people do that with beer, or if you are a homebrewer you could add a smoked malt. But really the possibilities are endless.
The one thing I wouldn’t recommend is attempting to light a fire at the bottom of your batch of mead. So, I hope that answers your question.
Keep sending them and I’ll get to them as soon as possible. Cheers.
[OUTTAKES. NORA TRIES OUT THE ENGLISH LANGUAGE AND EXPLORES THE STUDIO] Camera. Yeah, and light. Okay, ready? Ready for me to answer another question?
Bye, Nora! Where are you going?