MC037: A Session with Phil

Join us in episode 37 of the Meadcast where we interview Philip Lorenz of Nectar Creek about session meads. Nectar Creek swept the session dry category of the Mazer Cup 2015. In this episode you’ll learn the Nectar Creek way of making mead. We’ll also cover some tips on how to carbonate your meads at home as well as the best ways to bring across ginger in your mead. Tune in for tips from the master on how to make your own.

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Drinks in this Episode

The Nectar Creek Session Mead Tips

  • 7-9 parts water to 1 part honey
  • Dry wine yeasts fermented at low temperatures (mid 50s F)
    • Slow and steady wins the race!
  • Rehydrate with Go-Ferm Protect and temper to pitch temp
  • Use appropriate nutrient regimens

Trying to Make a Ginger Mead?

  • Use raw, fresh ginger
    • You need high quality ingredients to get good flavors
  • Process it to maximize surface exposure (pulverize)
  • Never heat the ginger!
  • What is Baby Ginger? (Nectar Creek does not use baby ginger)

Links in this Episode