The Mead Hall
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
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
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
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
से पुनः पोस्ट किया:
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
Apple Ginger & Blueberry
Wild Huckleberry and Dragon Fruit
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!
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!
27.02.202501:57
I'm going to be bottling my spiced cherry mead and my cranberry orange mead in a week or two.
30.01.202505:24
I get asked this quite often so I figured I'd help share the equipment I use now. You can always reach out on the comment section if you have questions.
I use 7 gallon fermonster carboys to ferment in, then once I am ready for conditioning (aging) I rack into a 5 gallon and let it sit for a period of time. If possible I do rec finding the ones with spigots to make racking much easier. You can find these on Amazon or companies like Northern Brew.
5 Gallon Plastic Carboy, Clear https://a.co/d/0nsoxQq
Fermonster Pet Plastic 7 gal Carboy https://a.co/d/bzoLaED
I use 7 gallon fermonster carboys to ferment in, then once I am ready for conditioning (aging) I rack into a 5 gallon and let it sit for a period of time. If possible I do rec finding the ones with spigots to make racking much easier. You can find these on Amazon or companies like Northern Brew.
5 Gallon Plastic Carboy, Clear https://a.co/d/0nsoxQq
Fermonster Pet Plastic 7 gal Carboy https://a.co/d/bzoLaED
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.
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.
09.04.202503:22
German Acorn Beer.pdf
Check out this old recipe for a German Acorn Beer.
Check out this old recipe for a German Acorn Beer.
22.03.202504:46
01.03.202502:39
The end result.
25.02.202500:14
Today, I received an unexpected review of my Black Cherry Vanilla mead from none other than Tom Repas—an international Mazer Cup judge, award-winning mead maker, and expert in the field. I had originally dropped off the bottle as a gift to a local brewery, unaware that it would be formally evaluated.
Tom rated my mead as "excellent," just three points shy of "outstanding." He also provided valuable feedback, suggesting the addition of tannins to enhance balance and dryness in the finish—something I’ve never experimented with before.
I’m incredibly grateful for his time and insight. With this, I now have three different meads judged in the "very good to excellent" range. The next step? Getting my license, which is now in motion. I’m finalizing my label for approval, and hopefully soon, Black Hills Medu will be officially on the market.
Tom rated my mead as "excellent," just three points shy of "outstanding." He also provided valuable feedback, suggesting the addition of tannins to enhance balance and dryness in the finish—something I’ve never experimented with before.
I’m incredibly grateful for his time and insight. With this, I now have three different meads judged in the "very good to excellent" range. The next step? Getting my license, which is now in motion. I’m finalizing my label for approval, and hopefully soon, Black Hills Medu will be officially on the market.
25.01.202503:56
I've decided for our Sumarmál celebration I will be splitting that batch into two:
Apple Ginger and Blueberry
&
Wild Huckleberry
Sumarmál is going to be a great time!
Apple Ginger and Blueberry
&
Wild Huckleberry
Sumarmál is going to be a great time!
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!
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!
04.04.202504:08
A black cherry mead. I just added super kleer. I'll show the progress over the next few days.
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
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
01.03.202501:25
Bottling day - tenco bottler and tandem inline filter.
23.02.202518:58
Removing Sediment with an Auto Siphon
Racking is the process of transferring mead from one vessel to another while leaving behind sediment that has settled at the bottom. This sediment, known as lees, consists primarily of dead yeast cells, proteins, polysaccharides, tannins, phenolic compounds, residual honey particles, and fruit solids (if used).
To rack effectively, use an auto siphon with a clamp and position it 1-2 inches above the sediment line to prevent carrying over unwanted particles into the new container. Some mead makers allow the mead to age on the lees, as yeast autolysis can enhance body and complexity. However, leaving mead on heavy lees for too long may lead to off-flavors.
For improved clarity and taste, many choose to rack off the sediment at various stages of aging.
Racking is the process of transferring mead from one vessel to another while leaving behind sediment that has settled at the bottom. This sediment, known as lees, consists primarily of dead yeast cells, proteins, polysaccharides, tannins, phenolic compounds, residual honey particles, and fruit solids (if used).
To rack effectively, use an auto siphon with a clamp and position it 1-2 inches above the sediment line to prevent carrying over unwanted particles into the new container. Some mead makers allow the mead to age on the lees, as yeast autolysis can enhance body and complexity. However, leaving mead on heavy lees for too long may lead to off-flavors.
For improved clarity and taste, many choose to rack off the sediment at various stages of aging.
18.12.202401:39
I just placed my order. I pick them up Friday. I did a limited run for the first batch. If interested just contact me for now.
Size Small-2xl
Charcoal colored.
Shirt is Tultex 502
4.3 oz./yd², 100% combed ring-spun USA premium cotton fine jersey, 30 singles
USA premium cotton/polyester
Reactive-dyed, dischargeable
Pre-washed to minimize shrinkage
Ribbed crewneck collar
Taped neck and shoulders
Side seams
Double-needle sleeves and bottom hem
Tear away label
USMCA Certified
The artwork is Odin and his brothers creating Askr and Embla. And the Yggdrasil from the Överhogdal tapestry is on both sleeves.
Size Small-2xl
Charcoal colored.
Shirt is Tultex 502
4.3 oz./yd², 100% combed ring-spun USA premium cotton fine jersey, 30 singles
USA premium cotton/polyester
Reactive-dyed, dischargeable
Pre-washed to minimize shrinkage
Ribbed crewneck collar
Taped neck and shoulders
Side seams
Double-needle sleeves and bottom hem
Tear away label
USMCA Certified
The artwork is Odin and his brothers creating Askr and Embla. And the Yggdrasil from the Överhogdal tapestry is on both sleeves.
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!
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/
For those wanting to join the competition go to the link below and register.
Good luck!
https://meadstampede.org/
से पुनः पोस्ट किया: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.
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.
27.02.202519:29
Besides the ones that are already spoken for my next batches are:
1. Spiced cherry
2. Cranberry Orange
3. Yuletide blessings
4. Strawberry Chocolate
5. Orange Chocolate
6. Black Raspberry
7. Traditional
8. Strawberry Pina Colada
9. Orange Cream
1. Spiced cherry
2. Cranberry Orange
3. Yuletide blessings
4. Strawberry Chocolate
5. Orange Chocolate
6. Black Raspberry
7. Traditional
8. Strawberry Pina Colada
9. Orange Cream
से पुनः पोस्ट किया:Sumarmál 2025
16.02.202523:47
At this year’s Sumarmál sumbl, we’ll be raising our horns with a drink few may have experienced—Blaand. This sacred mead, made by fermenting whey, has deep roots in our tradition. Ours has been aging for 1-2 years, enriched with cinnamon and edible gold, a tribute to both heritage and renewal.
For some, this may be an first time trying Blaand, but tradition is best honored through experience. As we drink, we do so with strength, wisdom, and the spirit of those who walked before us.
Hail the turning of the seasons!
For some, this may be an first time trying Blaand, but tradition is best honored through experience. As we drink, we do so with strength, wisdom, and the spirit of those who walked before us.
Hail the turning of the seasons!
मीडिया सामग्री तक पहुँच नहीं हो सकी
16.12.202404:28
Tonight I am taking some honey and brown sugar and going to slowly cook it until caramelized. Then I'll let it cool a little and add my peach and vanilla puree. This baked peaches mead is going to come out amazing.
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