Still It

Talking High Gravity Ferments & Tasting Mead With Superstition Meadery (3x19)

Air date: May 10, 2019

A couple of the regular viewers heard I was going to be in Prescott Arizona. They told me in no uncertain terms that I HAD to go visit them. So I did. I was able to hang out with Jared (the head brewer) for an afternoon. We sampled and assessed 6 of their meads (dear god these things are amazing!) and then talked a little about high gravity fermentations. Jared gave me 4 tips to make sure high gravity ferments succeed. 1) Oxygenate! And oxygenate a lot further into the process than I thought. 2) De-gas! Carbon dioxide ( C02 ) is a waste product and not great for the yeast 3 ) PH! The yeast have a zone they like to be in and fermentation can push the Ph outside of that zone 4 ) Nutrients! It's less important with an all grain brew. But definitely a necessity for a honey or sugar wash.