That's right, you guessed it! This area is premium content for our patrons (that's all of our top posters except one)
I'll be adding articles, research, recipes, in-depth yeast information, advanced mead making techniques and methods along with additional brewlogs and new yeast tests I'm going to be starting.
I'm enrolled in the University of California at Davis School of Oenology Winemaker's Certification Program, and looking forward to filling the gaps in my knowledge of winemaking, and applying that information to my mead making as well. I'll be sharing some thoughts on information and winemaking methods, analysis, fermentaion and how I think they apply to meadmaking as I go through the program.
I'm currently working with Scott Laboratories to see about establishing a mead research project with their testing facility in Petaluma, California. We're working on "Honey Must Nitrogen Content" idea for determining general FAN and YANC levels in honey musts made with commonly available honeys, as well as some more exotic honeys. We'll be looking to establish some yeast nutrient protocols and fermentation management protocol if we're able to work out a cooperative agreement.
This information will not be available to non-subsribers at this time, so it's a patrons only section as a way to say "THANKS FOR YOUR SUPPORT" to those who have decided to give back to gotmead.com. We REALLY REALLY REEEEEEEEELY appreciate your support and subscriptions.
As always,
Cheers,
Oskaar
I'll be adding articles, research, recipes, in-depth yeast information, advanced mead making techniques and methods along with additional brewlogs and new yeast tests I'm going to be starting.
I'm enrolled in the University of California at Davis School of Oenology Winemaker's Certification Program, and looking forward to filling the gaps in my knowledge of winemaking, and applying that information to my mead making as well. I'll be sharing some thoughts on information and winemaking methods, analysis, fermentaion and how I think they apply to meadmaking as I go through the program.
I'm currently working with Scott Laboratories to see about establishing a mead research project with their testing facility in Petaluma, California. We're working on "Honey Must Nitrogen Content" idea for determining general FAN and YANC levels in honey musts made with commonly available honeys, as well as some more exotic honeys. We'll be looking to establish some yeast nutrient protocols and fermentation management protocol if we're able to work out a cooperative agreement.
This information will not be available to non-subsribers at this time, so it's a patrons only section as a way to say "THANKS FOR YOUR SUPPORT" to those who have decided to give back to gotmead.com. We REALLY REALLY REEEEEEEEELY appreciate your support and subscriptions.
As always,
Cheers,
Oskaar
