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The Mead Hall

Welcome to the Mead Hall by Black Hills Medu! Join us as we carry on the tradition of mead making and explore the history of mead along with the science and techniques used to hand craft each batch.

Рэйтынг TGlist

ТыпПублічны

Вертыфікацыя

Не вертыфікаваны

Надзейнасць

Не надзейны

Размяшчэнне

МоваІншая

Дата стварэння каналаMay 24, 2023

Дадана ў TGlist

Jul 18, 2024

Я ўладальнік канала

Гісторыя змяненняў

Прыкрепленая група

The Mead Hall chat

Статыстыка Тэлеграм-канала The Mead Hall

Падрабязней

Падпісчыкаў

295

24 гадз.

10.4%Тыдзень

72.4%Месяц

145%

Індэкс цытавання

0

Згадкі2Рэпостаў на каналах0Згадкі на каналах2

Сярэдняе ахоп 1 паста

205

12 гадз.1360%24 гадз.2050%48 гадз.4170%

Узаемадзеянне (ER)

2.93%

Рэпостаў4Каментары0Рэакцыі2

Узаемадзеянне па ахопу (ERR)

69.73%

24 гадз.0%Тыдзень

0.37%Месяц

12.46%

Ахоп 1 рэкламнага паста

83

1 гадз.00%1 – 4 гадз.00%4 - 24 гадз.5363.86%

Падрабязней

Падключыце нашага бота да канала і даведайцеся пол аўдыторыі гэтага канала.

Усяго пастоў за 24 гадзіны

0

Дынаміка

Апошнія публікацыі ў групе "The Mead Hall"

Усе пасты

20.04.202504:39

Help Us Name Our Newest Mead!

A brand-new mead is brewing at Black Hills Medu, and it’s packed with flavor—orange blossom honey, blueberry, strawberry, cherry, and lemon. Now all it needs is the perfect name and that’s where you come in!

We’re launching a naming contest and the winner will receive a free bottle of this newest batch!

Here’s how to enter:
-You must be 21 or older
-You must live in the U.S. (for shipping reasons)
-You can suggest up to 3 names
-All entries must be commented under this original post

Contest runs April 20th–25th.
The winner will be contacted after the contest to verify age and collect shipping info.

Drop your best name ideas below!

#BlackHillsMedu #TraditionInEveryDrop

20.04.202504:19

I'm trying out a new flavor profile for a batch I just started 3/30/25.

My wife suggested trying a berry with lemon mead so I added blueberry, strawberry, cherry, and lemon to a traditional mead made with orange blossom honey. It's sitting around 11% ALC by vol but smells pretty decent, considering how young it is.

I'm thinking of running a small contest, whoever can help me come up with the best name will get a free bottle to try! I'll make a post for everyone to comment on and the rules.

17.04.202523:58

This year's Blaand is done!

I made it a little dryer than my other two attempts. But I think this will be received very well. It's balanced nicely, smells good, and not too strong with cinnamon. The gold always gives it a nice touch!

16.04.202522:30

I'm going to be bottling the Baked Peaches mead and the Blaand over the next few days. So if you are on my waiting list be prepared!

14.04.202501:25

What is Yeast Energizer and When Should You Add It to Your Mead?

Yeast energizer is a blend of nutrients that helps keep your fermentation healthy and active. It typically contains ingredients like diammonium phosphate (DAP), magnesium sulfate, yeast hulls, and B vitamins. Unlike yeast nutrient, which is usually used during pitching or staggered nutrient additions, yeast energizer is especially helpful when fermentation slows down or becomes sluggish.

When to Use It:

At pitching, especially for high gravity meads or stuck fermentations.

Midway through fermentation, if you notice bubbling slows prematurely or your gravity stops dropping.

To restart a stuck fermentation, adding a small dose can give your yeast the boost it needs to finish the job.

Think of it as a multivitamin for your yeast—helping them stay strong, reproduce properly, and handle the alcohol environment better. A little goes a long way, so always follow dosage guidelines on the label.

Here is a link to a good yeast energizer product.

https://a.co/d/5seiEPo

09.04.202503:22

German Acorn Beer.pdf

Check out this old recipe for a German Acorn Beer.

AgAD7AUAAtlFqEc

257 kB

04.04.202504:08

A black cherry mead. I just added super kleer. I'll show the progress over the next few days.

03.04.202501:17

The Mead Stampede competition is a BJCP-sanctioned mead competition from your favorite Meadtubers Presented by Texas Longhouse Mead.

For those wanting to join the competition go to the link below and register.

Good luck!

https://meadstampede.org/

Пераслаў з:

Sumarmál 2025

01.04.202500:06

Two of the types of mead I will have present at Sumarmál 2025.

Apple Ginger & Blueberry

Wild Huckleberry and Dragon Fruit

22.03.202504:46

https://youtu.be/I1CFTVEjRTY?si=9PffgwhJhEoN8AEP

07.03.202508:51

Tannins in Mead: Structure, Balance, and Caution

Tannins ( Polyphenols - a class of naturally occurring plant compounds that have antioxidant, anti-inflammatory, and other health benefits) are a common tool in mead-making, adding structure, mouthfeel, and complexity to a finished batch. They come from various sources, including oak, fruit skins, seeds, and commercial tannin powders. While mead naturally lacks the tannins found in wines, adding the right amount can elevate the drinking experience—giving it more body and a refined finish.

When using tannins, subtlety is key. Too little, and the mead may feel thin and one-dimensional; too much, and you risk a harsh, astringent quality that takes ages to mellow. The best approach is to start small—typically 0.2 to 0.5 grams per gallon or 1 tsp per 5 gallon batch —and allow time for the tannins to integrate before making further adjustments. If you're using oak, different types impart different flavors, with French oak being more refined and American oak offering bolder, spicier notes.

The biggest mistake with tannins is overuse. If you go too heavy, you're stuck with an astringent mead that might take years to soften, if it ever does. If you’re unsure, bench trials (small-scale tests) are the best way to determine the right amount before committing to the whole batch. Whether you’re looking for subtle structure or a more pronounced, aged feel, tannins can make a good mead great—if used with care.

Today, I experimented with adding FT Rouge Soft tannins from Scott Laboratories to a traditional mead. I started by heating up a cup of water and dissolving 1 teaspoon of tannins before adding it to the batch.

Now, the thing about tannins is that some people can be sensitive to them, which can lead to headaches or an upset stomach, especially when consuming a tannin-rich drink on an empty stomach. It’s always good to keep this in mind when adjusting tannin levels in mead.

If you feel your mead is lacking in mouth feel, needs more depth, or is overly sweet then try adding some tannins and see how it turns out!

Check out Scott Laboratories and all of their available products. They are a go to for brewing knowledge.

https://scottlab.com/search?q=Tannins

Пераслаў з:

Sumarmál 2025

01.03.202515:54

Friday Night: Stories by the Fire & Sumbl

Before we raise our horns in sumbl, we will gather around the fire for an evening of storytelling and connection. Each person will have the chance to share—who they are, their family’s story, and the path that led them to their faith. This is a time to reflect, honor our roots, and strengthen our bonds as a folk.

Take some time beforehand to consider your journey and what has shaped you. Speak from the heart, listen with intent, and be ready to connect. Afterward, we will move into the sumbl, lifting our horns in ritual and tradition.

Come prepared to share, listen, and build something meaningful together.

01.03.202515:54

We are getting pumped up for this event at the end of April!

I'm excited to bring two new meads I have never made before:

Apple ginger and blueberry, and wild Huckleberry with dragon fruit.

It's going to be a great time!