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 meadmaderight.com and mead-makers.org.
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