Ken Schramm joins me this week to debate which fruits work finest in meads.

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Matters in This Week’s Episode (51:42)

• This week I welcome again Ken Schramm from Schramm’s Meadery. Ken actually “wrote the ebook” on mead making referred to as The Compleat Meadmaker (Amazon affiliate hyperlink).  Ken was additionally a founding member of the Mazer cup and has gained quite a few nationwide awards together with a lifetime achievement award from the American Homebrewers Affiliation.  His meadery arguably makes among the highest rated meads on the planet from recent fruit, spices and honey.
• We begin with a brief dialogue of Ken’s progress with the farm the place he’s rising types of fruits particularly for making meads to search out out which varieties work finest.
• We speak about the kind of mead that Ken makes – which is mainly very excessive gravity fruit meads (Melomels) with a giant taste impression.
• Ken introduces his “Noble” fruits which he believes are the highest fruits to make use of in meads together with fruits like tart cherries, raspberries, currants and blackberries.
• We talk about how the acidity and tannins present the flavour and construction wanted for a big gravity mead with a considerable quantity of residual sweetness.
• Ken explains why some acidic fruits like cranberries really don’t work that properly in a fruit mead.
• He additionally tells us why many stone fruits and lighter fruits like peaches, blueberries and strawberries don’t maintain up properly to fermentation.
• We speak about low acid fruits like pears and apples and the way they’ll work with sure mead kinds.
• Ken talks concerning the significance of household companies and the way lots of the issues he’s making an attempt to unravel really may span a number of generations.
• He finishes with an outline of why mead making is a crew sport and requires lots of people working collectively.

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