Podcast appearances and mentions of sergio moutela

9-8-20 Tonight on Gotmead Live at 9PM ET, we're bringing back Sergio, and we're going to turn him and Kevin loose on session meads. So we're going to talk *more* on session meads. Since it's a hot topic both for home and commercial mead makers, and as a mead making approach seems to be approaching one of the most popular styles, we're going to dig further into it.

1-14-2020 Tonight at 9PM EST we're kicking off our featuring of speakers at MeadCon, and opening with Sergio Moutela, owner of Melovino Meadery and the president of the AMMA. Sergio opened Melovino just over 5 years ago, and during that time he's learned a ton about operating a meadery, making better mead and what people like in a mead. He's wrangled with his state to allow meaderies to even exist, and juggled the need for space to expand with the reality of how hard it can be to find an ideal location for the meadery. He's also been very active in working on growing the AMMA and what it can do to help the mead community, both home and professional. Sergio is speaking at MeadCon 2020 (get your tickets, hotel and see the schedule there!), his talk is 'What I've Learned in Five Years'. We're going to delve into various issues with running a meadery, tease you on some of what he'll be talking about, and dig into some of the other things facing a meadmaker going pro. We'll also be talking about his collaborations, one of with is with yours truly, and exploring different mead styles. And we'll likely talk pyments as well, Sergio loves them! Join us on the live chat and don't be afraid to call in if you want to! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Coming up: January 21 - Tony Qualls - Big Berry Melomels January 28 - Laura Angotti (keynote at MeadCon) - Mead and Historical Recipes February 4 - Keith Seitz - National Honey Board February 18 - Marina Marchese - Honey Sommelier Show links and notes Walkers Wine Juice Tavelon Tea Winestix oak sticks Wine Folly Master Guide Scott Labs 2019 Yeast Book Scott Labs searchable yeast selection Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Are You Afraid of the Rum: And Other Cocktails for 90's Kids by Sam Slaughter Upcoming Guests We'll be posting the upcoming schedule here as we get guests set up! Upcoming Events January 16 - Brothers Drake Meadery, Columbus, OH - Ecology on Tap: Disease and Vector Biology January 19 - Beecraft Mead Company, Dawsonville, GA - Make Your Own Sweet Mead January 22 - Bos Meadery, Madison, WI - Beer and Mead Pairing Event with Giant Jones Brewing January 25 - Starrlight Mead, Pittsboro, NC - Namaste Meadieval - Yoga and Mead January 25 - Chubby Cheeks Meadery, Temecula, CA - Meaditation and Yoga January 25 - Threadbare Cider and Mead, Pittsburgh, PA - Adopt a Bunny event February 1 - Chubby Cheeks Meadery, Temecula, CA - Mead Making Workshop February 7 - Haley's Honey Meadery, Hopewell, VA - Junior Wilson Live February 7-9 - Earle Estates Meadery, Seneca Lake area, NY - Chocolate and Wine tour February 9 - Grimsby Hollow Meadery, Middleville, MI - Drink Mead Learn Things - Open Dungeons and Dragons February 15 - Meduseld Meadery, Lancaster, PA - Rose and Shamrock Festival February 15 - Meadery Bus Tour, Detroit, MI - visiting Schramm's Mead, B.Nektar Mead and Kuhnhenn Brewery and Meadery February 22 - Strad Meadery, Cordoba, CA - Paint and Sip class February 23 - Threadbare Cider and Mead, Pittsburgh, PA - Koji and Tempeh Master Class March 17 - MeadCon Meadery Open Houses at Queen Bee Meadery (Denver) and Honnibrook Meadery (Castle Rock)

10-29-19 We're back after a break due to some scheduling conflicts. Tonight we're talking with Sergio Moutela, owner of Melovino Meadery and President of the American Mead Makers Association. He is also the guy who created the TOSNA protocol for mead making which he hosts on Mead Made Right. And he's launched a mead podcast that is excellent. which you can listen to on the MMR website. You can tell Sergio has been up to a lot of mead stuff, and he never seems to slow down. We're not even sure he sleeps! Melovino is possibly the fastest growing meadery in the country, and was the first meadery in New Jersey. This year was 5 years open, and Sergio now has a Mead Bar where he serves a constantly rotating list of session meads. Much to the chagrin to those of us who can't get up there to try them, lol. You can't get these shipped, they are Mead Bar only offerings. Sergio is also active in working to change alcoholic beverage laws in NJ, and has been instrumental in getting his state to change the laws to make it easier for meaderies to start and operate. One of the fun things he's been doing is trying lots of interesting recipes, many of which end up on the Mead Made Right recipe database. He has a pretty good (and in some ways twisted) imagination and comes up with a lot of really tasty meads. They're certainly flying out of the meadery and off the shelves! Tonight we're going to talk about pyments, beer style meads, weirdomels and recipe creation, and also about a couple surprises! Join us to check it out. See you tonight! Join us on the live chat and don't be afraid to call in if you want to! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Wine Folly Master Guide Scott Labs 2019 Yeast Book Scott Labs searchable yeast selection Sure lie and Bâtonnage (lees contact and stirring) Sur Lie additive SO2 Management SO2 Management Protocols Acuvin Quick SO2 test Evoak - Oak Solutions Black Swan Barrels (exotic woods) Ethiopian Spice Market (for gesho) Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Are You Afraid of the Rum: And Other Cocktails for 90's Kids by Sam Slaughter Upcoming Guests 11-5 Mike Faul - Rabbits Foot - meadery automation, peak honey, Irish mead 11-12 and 11-19 in Poland 11 - 26 Amy Olsen and Annie Zipser - Michigan Mead Alliance and making great mead Upcoming Events Oct 31 - Rabbit's Foot Meadery, Sunnyvale, CA- Annual Ghostly Event Nov 2 - Bos Meadery - Common Chords concert Nov 2 - Superstition Meadery, Prescott, AZ - music by Stephy Leigh Griffin Nov 5 - Orchid Cellars - Guided Mead Tasting event Nov 7 - Big Lost Mead, Ankeny, IA - Mead Tasting event Nov 7 - Bos Meadery, Madison, WI - Mead to Laugh: November Edition Nov 9 - Victorian Mead Makers Meet Up at Firkin Cellars in Morwell Nov 10 - Rabbit's Foot Meadery, Sunnyvale, CA - 10th Annual Chili Cookoff Nov 16 - Heidrun Meadery, Point Reyes Station, CA - Women Who Explore Hike and Meadery Tasting Nov 22 - Schramm's Mead, Ferndale, MI - Sushi Dinner Party Nov 22 - Helderberg Meadworks, Cobleskill, NY - Wine and food Pairing Dinner Nov 27 - Brothers Drake Meadery - Jazz Wednesday with Ryan Folger Dec 6 - Tugwell Creek Honey Farm - Pinot Girls Ser...

One on One Interview with Sergio Moutela from Melovino Craft Meadery

2-18-19 We're back to featuring MeadCon speakers. Tonight is Sergio Moutela, owner of Melovino Meadery in New Jersey. Sergio is an accomplished meadmaker, and will be speaking at the MeadCon on Making Beer Styled Meads. Sergio has been pushing the boundaries of many mead styles, one of my favorites is Peachy Palmer, a lemon-tea session mead that is so refreshing and tasty, you'll find yourself drinking too much of it! Sergio is also the creator of the MeadMadeRight website and the TOSNA fermentation technique, as well as a calculator and now the MeadMadeRight podcast. And Sergio is president of the American Mead Makers Association. As president he's been very busy working to expand AMMA support to the mead world, for both home and professional meadmakers. We'll find out more about Sergio's talk at the MeadCon, dig into TOSNA and what he's doing with the yeast feeding protocol, and look at what's he's working on to further refine yeast management. Click the chat link to join us  in the live conversation during the show. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events February 22 - Threadbare Cider and Mead - Northside Mardi Gras Kickoff Happy Hour February 23 - Valhalla Meadery - Mead-Ieval Fund Raiser February 23 - Vino Salida - Music with Joan Lobeck February 23 - Honey Pot Meadery - Hops and Hounds Charity Event February 24 - Enlightenment Wines - Brutall!! Wine Tasting March 2 - Wild Blossom Meadery and Winery - Mardi Gras Silent Day Party March 3 - Heidrun Meadery - Crabfest March 12-14 - American Mead Makers Association MeadCon and Trade Show March 14-16 - Mazer Cup International Mead Competition and Mead Mixer Mead Tasting March 30 - Starrlight Mead - Intermediate Mead Making Class March 30 - Southern California Mead Alliance - Off Flavors Sensory Training April 5-6 - The Colony Meadery - Spring Wine Festival at Bear Creek April 6 - Meridian Hive Meadery - Run for Mead June 1 - Warped Pours II - Pour Harder - Metro South Homebrew League Homebrew Festival July 27 - Orcas Island Cider and Mead Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!

1-9-18 We're starting to feature the speakers from the AMMA Conference, coming up March 14-15, 2018. You can learn more at the website, 2 days of both home and professional tracks, all about mead. Sergio is owner of Melovino Meadery, and will be speaking on his experiment with nutrients, doing a triangle test to determine which methods of meadmaking are perceived to make the best mead, according to the 80 people expected to take part. We will also have Bob Slanzi on with us, and he's going to be doing some commentary on the AMMA Conference subjects, and digging in a bit for those who want to know more. if you've been making mead for more than 10 years, you'll remember how we went from boiling the honey, to tossing in the yeast and honey and waiting, to using yeast hulls and 'nutrient' mixes from the brew shop and pasteurizing, to using Fermaid K and DAP, to doing staggered nutrient addition (SNA) to TOSNA, outlined on Sergio's website at meadmaderight.com. Meadmaking techniques have changed a lot! We'll be discussing the changes in mead yeast feeding over the years, and debating what the changes appear to have done for the overall quality of mead over the last 20 years. Should be an interesting conversation! Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Neurogastronomy: How the Brain Creates Flavor and Why it Matters - Gordon Shepherd What the Nose Knows - Avery Gilbert American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 18 - B. Nektar - Mead and Yoga in Kalamazoo January 19 - Cellarmen's Mead - Drinking Mead and Music and Hazel Park January 20 - Colchester Mead House - Make Earrings and Drink Mead January 20 - Mead Workshop by Hudson Valley Beekeepers, taught by Bob Slanzi February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!

1-2-18 Happy New Year! To start the new year off, we're visiting with Andrew Lumberto and Bob Slanzi. You all know Bobby, he's been on the show several times, and usually hangs out in the chat. Bobby is going to talk about flavor profiles in mead, and creating flavor groupings. But you might not know Andrew. Andrew is a Certified Cicerone and a Grandmaster Beer Judge I with a mead certification.He's also President of the largest fermented appreciation group on Long Island, Long Island Beer and Malt Enthusiasts. He's been pushing more mead and cider as president.  We've had guest speakers like Gidon Coll of Original Sin and Sergio Moutela of Melovino, as well as Bob Slanzi. He's been home mead making for about 7 years and felt that mead wasn't getting as much attention in homebrew competitions as he liked so he started holding yearly mead exams and running mead making classes and mead exam judge prep seminars. In 2016, his club's yearly competition joined on the East Coast Mead Maker of the Year competition circuit  and he believes they receive the most mead entries in any competition in NY, NJ, & CT. He's also recently gained appointment to the Communications Directorate team of the BJCP as Assistant Communications Director.  One of his main goals is to create newsletter content about judging mead since there isn't much literature on the topic.  He recently wrote an article interviewing some of the top mead judges in the country about various aspects of mead judging. He'll also be looking to expand that writing with article contributions to the American Mead Makers Association as well. Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Neurogastronomy: How the Brain Creates Flavor and Why it Matters - Gordon Shepherd What the Nose Knows - Avery Gilbert American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 6 - Bos Meadery - Annual Mead and Metal Fest January 6 - Brothers Drake Meadery - Salsa Night January 10 - Bos Meadery - John Widdicombe & Harris Lemberg Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!

7-11-17 UPDATE: Steve had a last minute medical thing, he'll be fine, but couldn't be on the show tonight. We will have him back later. We were lucky to have Sergio Moutela, Bob Slanz *and* Tom Repas, all at once, and the show was awesome! Tonight we're thrilled to be talking with Steve Piatz, author of the top-selling mead book, "The Complete Guide to Making Mead". The first meads Steve made were when he was training with his brewclub to become a BJCP judge, back in the 90's. They weren't the best meads, but they worked at it. Then he attended a session taught by Ken Schramm and Dan McConnell, and he found what good mead tasted like. Then Ken wrote "The Compleat Meadmaker", and then the discussions of staggered nutrients and fruit in primary and other interesting developments began to happen. His mead got really good. Fast forward to 2013, and Steve had served on several mead panels, and after doing a write up, he was approached by a publisher to write his book. Steve is currently a grand master BJCP VIII judge, right behind Gordon Strong. He is part of the exam grading process, and an exam director. And he generated nearly all the questions for the BJCP Mead exam. You want to listen in! Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Bladderwrack Seaweed - http://www.seaweed.ie/descriptions/fucus_vesiculosus.php Vanilla Beans - Beanilla Entries are open for competition at the Eltham and District Wine Guild Oak and Mead - Petar Bakulic Titrets sulfite testing kit The Big Book of Mead Recipes by Rob Ratliff Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!

2-28-17 We are hitting the East Coast tonight, and doing a deep dive into Pyments. Pyments are mead made with grapes as the fruit, and they are gaining in popularity as mead continues to grow. Making a great pyment, whether dry or sweet, takes a bit of doing, and choosing the honey and grapes (or juice) can be frustrating, finding the right combination to hit that 'sweet' spot. We have two guests to talk about this, kind of a mini-panel. The first is Jason Phelps, owner of Ancient Fire Meadery in New Hampshire. Jason is an award winning homebrewer and mead/cider maker from Londonderry, NH. Over the last 6 years alone he has racked up 48 medals for his meads, including wins in every BJCP category with the exception of having never actually entered mead into Dry Traditional or Historical. As a BJCP Certified Beer and Mead judge, Jason has the opportunity to taste hundreds of homemade meads annually which serves to keep him plugged into what is going on in mead as well as be inspired by the creativity of others. Jason has been a speaker at several WineMaker Magazine conferences as well as an author for WineMaker magazine, and regularly shares experience, process tips and sensory skills with home mead makers from all over the world. Our other pyment master is Sergio Moutela, owner of Melovino Meadery in Vauxhall, NJ. Sergio is a generational wine and mead maker, and often pulls his inspirations from his parents and grandparents' efforts before him. Sergio has become a notable award-winning mead maker who's products have wowed even the most discerning and educated of palettes. His mead has been served at the James Beard House in NYC and has won multiple Gold medals in some of the biggest mead competitions in the world, both amateur and professional. He now owns and operates one of the fastest growing meaderies in the country. Gonna be a hot one tonight! Join us! NEW!! Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes AMMA Mead Conference and MeadUp Mazer Cup International Competition and Tasting Event The Big Book of Mead Recipes by Rob Ratliff Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - Feb 24 (and last Friday of every month) - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!

We welcome Sergio Moutela back on the Meadcast for Episode 47 to discuss his updates to the Tailored Organic Staggered Nutrient Addition (TOSNA) protocol. We jump right into the changes that come with TOSNA 2.0, so be sure to check out our initial discussion on yeast nutrients and why going all organic works in Episode 22 (our … Continue reading "MC047: TOSNA 2.0 — Less Filling (for the Yeast), Tastes Great (for You)" The post MC047: TOSNA 2.0 — Less Filling (for the Yeast), Tastes Great (for You) appeared first on MeadMakr.

9-6-16 Tonight Sergio Moutela from Melovino Mead is back with us, through the luck of me having a scheduling snafu. Sergio is coming up on 2 years in business, and all along, he's been publishing blog posts about what he's learned in his journey so far. We're going to talk with him about that journey, and see what we can learn! He'll be sticking around to talk with us about braggots in Back to Basics, with myself, AJ, Manny and Hamish. Come join us to talk mead! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! What we were drinking: AJ - Vicky - water tonight Manny - Sergio - Show links and notes: Ken Schramm - Optimizing Honey Fermentation (PDF) TOSNA nutrient management for mead TOSNA 2.0 - the updated protocol Scott Labs filtration systems Upcoming Events Mace Meadworks at macemeadworks.com has live music every Saturday night at 250 East Main Street Dayton, Washington 99328[break] Brothers Drake Meadery - ongoing concert events St. Ambrose Cellars - The Crush Party - Sept 10 @4PM California Master Beekeeping Course - Sept 11 and 18 Texas Mead Fest - September 24 Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!

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.

Merry Meadmas (or is that Meadmust?)! In Episode 25, we celebrate the holidays with audio from the multitude of mead masters we’ve had the fortunate opportunity to interview this year. You’ll hear from Ken Schramm, Brad Dahlhofer, Paul Zimmerman, Michael Fairbrother, Sergio Moutela, and Jeff Herbert. Topics include agave meads to make margaritas; the historical mead figures … Continue reading "MM025: A Merry Meadmas with the Mead Masters" The post MM025: A Merry Meadmas with the Mead Masters appeared first on MeadMakr.

We’ve received many questions about staggered nutrients, and in Episode 22 we try to answer them bringing on Sergio Moutela of Melovino Meadery. Sergio also created Mead Made Right, a website devoted to teaching meadmakers about Sergio’s Tailored Organic Staggered Nutrient Additions. http://traffic.libsyn.com/meadmakr/MeadMakr022.mp3 Right click here to download the mp3 directly. Drinks in this Episode … Continue reading "MM022: TOSNA with Sergio Moutela" The post MM022: TOSNA with Sergio Moutela appeared first on MeadMakr.

We'll be talking with Sergio Moutela, owner of Melovino Meadery, in Vauxhall, NJ. Melovino is the first meadery in New Jersey, and Sergio has gone from opening to rapid growth in no time flat. He's got some great meads, and some really good ideas on running a meadery (and we might pry some recipe ideas out of him!).