Very cool. Yes, I’d definitely be interested in pouring. PM me and I’ll connect you with our CA salesperson. He’ll be the one to arrange all the details and make sure we’re not already booked for another event. I’ll get over there myself if I don’t have anything else keeping me from attending.
In the US there are very specific laws about how an alcoholic beverage has to be made and labeled. We can not simply bring the mead over to the brewery and blend them. And besides, what’s the fun in that?!
The biggest challenge for me has been to get a braggot that had a big enough mouthfeel and not the higher alcohols that are common when using…[Read more]
Greg at @thecolonymeadery is probably the best source for that type of information. He’s a really nice guy. I’m sure he’d help you out if you reach out to him. He’s also the head of the AMMA Legislative Committee and has already started organizing local state-level AMMA Chapters that can help with state specific issues and questions.
We have both closed-head tanks and VC. They’re different tools for different jobs.
For the most part, we don’t ferment in the VC tanks. They’re best for long-term aging to avoid oxidation as others have said. We ferment in our closed-top tanks and then age in the VC. EXCEPT when we’re making session meads; then we only use closed-top tanks.
Just remember to watch your cash. I used to enter my bill payments into Quickbooks LONG ahead-of-time as “PLACEHOLDERS” so I could watch my cash situation. I would then delete them once I had the actual check written for the actual amount. I freaked out my book keeper (who had never seen it done that way), but it…[Read more]