Ask the Meadmaker – Clickbait Title

In which Ricky the Meadmaker answers questions about quick carbonation, Brettanomyces mead, whether it’s legal to make a braggot at a meadery in the US, and more!

One thought on “Ask the Meadmaker – Clickbait Title

  1. I have used the described carb technique at 30 PSI rocking the keg on its side for 5 minutes. De-pressurize the over pressure in the keg, set to pouring pressure and had results are decently carbed ( some may say over carb) session mead. Less shaking leaves it a bit petulant but after 2-3 days at serving pressure it is perfect.

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