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webmaster
08-29-2017, 05:00 PM
8-29-17 Tonight we're talking with Ryan Carlson (known as Squatchy on the Gotmead Forums). Ryan has been making mead for quite a while now. And along the way, he's learned quite a bit as well. And one of the things he's been talking about a lot lately is oaking mead. Oak in mead can add a ton of complexity and depth, and the methods, time and type of oak make a difference. [ 338 more words ]

http://gotmead.com/blog/gotmead-live/8-29-17-ryan-carlson-oaking-mead/

dingurth
08-29-2017, 06:07 PM
Hope you're feeling better Vicky!

darigoni
08-30-2017, 08:30 AM
Great job last night Squatchy! A lot of great information. I guess I'm going to have to finally break down and read your "Wood Management" post! :-)

I think I got the last question in, which was "where does a relatively new mead maker start", without getting lost in the all the information? Maybe you could repeat it here, for others?

I look forward to the coming weeks.

Thanks.

dave

Squatchy
08-30-2017, 10:10 AM
So at the most basic levels. Lower toast are sweeter and will mostly add vanilla, caramel, and perceived sweetness. It will also add some creamy mouthfeel.This is a great place to start.

American Oak in medium or light will do this nicely. It will also add more nose than the others. If you want to add a lot of complexity and spicey type flavors, go to french, med or med+.

Hungarian does a lot with the tactile piece, grip, backbone, astringency. Higher level hungarian will add leather, cigar box and pepper notes.

Hope that helps

NightWolf
08-30-2017, 04:22 PM
Great informative show Ryan! I learned a ton and now am headin out to replace my chips with spirals or cubes. :-)

-Ron

Squatchy
08-30-2017, 05:31 PM
Great informative show Ryan! I learned a ton and now am headin out to replace my chips with spirals or cubes. :-)

-Ron

Hi Ron. I'm glad you enjoyed the show. And I'm also glad to hear that you're taking my advice and getting rid of those crappy chips. I know without a doubt you will enjoy the spirals and cubes a million times over the chips.

HeidrunsGift
08-30-2017, 05:56 PM
Hey Ryan! Glad you were able to do that segment, haven't had a chance to listen to it yet but am looking forward to it. Regarding Hungarian oak, have you found a place online that sells Hungarian oak staves? Morewine sells Hungarian cubes (inferior to staves in my opinion) and there are tons of places that sell Hungarian barrels (which I have not started to use yet), but no staves/segments.

Sent from my XT1080 using Tapatalk

Squatchy
08-31-2017, 09:00 AM
Hey Ryan! Glad you were able to do that segment, haven't had a chance to listen to it yet but am looking forward to it. Regarding Hungarian oak, have you found a place online that sells Hungarian oak staves? Morewine sells Hungarian cubes (inferior to staves in my opinion) and there are tons of places that sell Hungarian barrels (which I have not started to use yet), but no staves/segments.

Sent from my XT1080 using Tapatalk

When I have some time (soon, I hope) I will try to find some. I don't have a source right now

Squatchy
09-01-2017, 11:33 AM
Hey Ryan! Glad you were able to do that segment, haven't had a chance to listen to it yet but am looking forward to it. Regarding Hungarian oak, have you found a place online that sells Hungarian oak staves? Morewine sells Hungarian cubes (inferior to staves in my opinion) and there are tons of places that sell Hungarian barrels (which I have not started to use yet), but no staves/segments.

Sent from my XT1080 using Tapatalk

Here ya go Charlie,, http://www.stavin.com/dosage-rates