Mead pioneer Sergio Moutela calls in to talk to us about the challenges and rewards of opening a meadery in New Jersey. The Garden State makes it tricky to ferment honey on a large scale; unlike other states, it doesn’t count meaderies as a type of winery for registration purposes and has some acreage requirements.

Along the way, we talk about “apple pie in a glass” and the basics of making a delicious mead. Pro tip: go for the quality honey.

Melovino Meadery‘s award-winning products are available in New York State starting today (and they’re coming to NYC soon). Budding mead brewers can find useful resources at and

Melovino Meadery glasses

The number one ingredient in making mead as far as quality [goes] is honey, obviously […] You get top quality honey, and you follow a few simple steps as far as the fermentation process goes and a little temperature control. You can make some really, really great product even on your kitchen counter, like I used to do in the beginning. [20:19] – Sergio Moutela