u/weirdomel

His obituary has also been featured in the NY Times, but is behind a paywall for many.

Happy Mead Day for those who observe on the first Saturday in October!

Look around to your local meaderies who might have something going on today. (There is another Mead Day in August that many celebrate; personally I will take any excuse to celebrate mead that I can)

This year I'm planning on going a bunch of bottling so I can get some mead mail shipped out to friends, and maybe mixing up a new batch with some Dark Miombo honey that I have been waiting to play with.

How will you celebrate? Cheers!

Buried lede: Even researchers get stuck fermentations sometimes 😊

Also, I appreciate the researchers clearly depicting how biomass develops over time. I'm planning to work this data into how I model SG changes when monitoring fermentation progress by weighing the fermenter.

Planning on reaching out to SL for how this might be included in a SNA regimen.

Mead Madness Cup BOS from low-sugar content honey is pretty impressive!

https://antelopemeadery.com/

This paper is a follow-on publication to an earlier paper by the same group, which was posted in the sub a few months ago. I appreciate that this group is surfacing info on modern mies (which many folks on here know as tej) to the rest of the world.

I do wish they had reported more detail about the impact of the higher resulting phenol levels on sensory evaluations.

Gordon Strong will be introducing the 2026 iteration of the BJCP Mead Style Guidelines at HomebrewCon 2026 in June, and this podcast provides something of a preview.

For folks who listen, what do you think of the changes?