Recent content by bnektar

Probably a better question for a doctor. I wouldn't take my chances if I were her.

UPDATE: The Dry Tupelo is now in stores. Also, our Black Raspberry Melomel won a silver medal in the 2010 International Mazer Cup. This was a dry mead made with black raspberry juice, black currants, honey, and aged on Hungarian oak. It was released as an Xtra Limited last spring. I think we...

Get in touch with me offline and we'll arrange a private tasting. You can reach me at brad AT bnektar.com

Here's an update on the meadery a little over 3 years later. B. Nektar is up and running. We opened our doors on August 1st, 2008 (Mead Day) to a crowd of about 300 people. We totally underestimated the demand for mead and the support we'd get from the community. We sold out of our original...

B. Nektar is coming to North Carolina! Join Brad and Mike Dahlhofer from B. Nektar Meadery for a fantastic mead dinner at the Busy Bee Cafe in Raleigh, NC on Monday, March 1st at 7PM. Brad (co-founder) will be there to talk about the mead, B. Nektar Meadery, and answer all your questions...

Don't worry Joey and Lightning. The dry meads are coming very soon. We created the Bee Meter because we always intended to release dry meads. Last year we released a very dry Black Raspberry Melomel and Cherry Riesling Pyment. These were Xtra Limited Releases that were only available at the...

I store my kegs in my basement, right next to my bottled beer. As long as you purge the head space with CO2, the beer should last as long as bottles. Kegging also allows you to force carbonate your beer. I started kegging about a year ago an never looked back.

Very likely since this is a very high amount of honey. You probably shocked the yeast. I don't think that's your problem. The thing I'd worry about after a week is subjecting your must to bacteria and other foreign nasties. You might want to bring your must back to pasteurizing temps (170...

Yes, that IS a lot of honey, but shouldn't be too much. It's possible that you got some old (dead) yeast. You should have seen some activity by now. Go back to the brewing store and pick up some Champagne yeast. You need a yeast that will eat that much sugar, and champagne yeast is the one to do...

Thanks! I can't take any of the credit. My wife came up with it. :) Once we get all the licensing finished we'll be selling bottles online to any state that allows direct shipping.

Hi everybody. I'm a 8 year homebrewer from Nothwest Detroit. My wife and I are in the process of starting a mead company called B. Nektar. We're having all sorts of fun tweaking our recipes and brushing up on all the legal aspects of starting a small winery. I am a member of the...