Ask the Meadmaker – Hold Out Your Hands

Ask the Meadmaker – Hold Out Your Hands

Groennfell Meadery
3 minute read

In which Ricky the Meadmaker answers questions about making mead with cannabis-infused honey, things pros do that homebrewers don’t have to worry about, crying, pectic enzymes, and more!

​Further Reading:
Essential Meadmaking Equipment
It’s So Clear!
Homebrew Recipes for our Meads


Remember back when I used to do these long elaborate cold opens? Why did I do that?

Welcome to Ask Meadmaker, where I, Ricky the Meadmaker, answer your questions about mead making, mead drinking, mead brewing, and really any question you're willing to send to me. Our first question this week comes from Chris and several other people over the years who want to know if you can make a mead from a cannabis infused honey. 

And would it still have the effects of the cannabis? And the answer is yes, you can. And you'll want to bring that question up with your local weed advisor.

Our next question comes from Mark and he wants to know what are some of the things that professional brewers have to think about but home brewers never have to worry about? And the answer is right behind me, we're passivating this tank. So when you have a large stainless steel vessel, you need to do a special thing called passivation to keep it from rusting under a liquid, which is cool and pretty easy, but also something I never ever, ever thought I would have to know how to do. 

Our next question, I'm not going to tell you the name of the person who asked because I'm afraid that he's gonna want to do over on the question. He said, I'm thinking of doing the bitter bee slash hop swarm recipe and I want to know, wait for it, folks. If I needed a fermentation vessel. He goes on to elaborate. It's like, I don't know, like a bucket with an air lock or something. And I'm here thinking what's, what's the alternative? Honey, hold your hands out. I'm going to make some honey and water and if you could just stay like that for a couple weeks.

Our next question is more of a comment and comes from Morbode. He says I was so worried when I saw you crying in this episode. I don't even know which episode I cry all the time on this show, and I was afraid it was your last episode or maybe you were closing your business. I am so glad to see that things are still going strong. Morbode, I am a very emotional man. It's the eve of Rosh Hoshana right now. I think we're all lucky that I'm not crying right now.
Our last question this week comes from Jean Sebastian from Quebec. And he wants to know if it's too late to add his peptic enzyme, as it didn't show up in the mail in time and fermentation has already started in his cyser. That is, his is apple mead. And the answer is it's never too late to add peptic enzyme unless it's already in the bottle. Well, that's our last question this week. Keep sending them and I'll get to them as soon as possible. Cheers.

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