Schramm's Mead

[trickytunadicky]

Do I want to? Absolutely not. Will I? Of course.

Yeahhhhh, they don't open til 1 on Sundays. Gonna make for a long day of driving. On the plus side, one stop shopping. This is all assuming more things will fit post 4elf.

 

[Indytruks1381]

Got my first delivery of Schramm's Mead. Drinking the Ginger and already debating joining the Mazer's club.

 

[Jb123]

Got my first delivery of Schramm's Mead. Drinking the Ginger and already debating joining the Mazer's club.

If u like the ginger just sign ur life away.

 

[Brubaker1]

Naegerbomb - I'm heading up for a visit next Friday. Please stop selling all the mead before I get there.

I'm assuming that if you wanted it, you'd already have it, but let me know if you'd care for a bottle of BB Apple Pie.

 

[Naegerbomb]

Naegerbomb - I'm heading up for a visit next Friday. Please stop selling all the mead before I get there.

I'm assuming that if you wanted it, you'd already have it, but let me know if you'd care for a bottle of BB Apple Pie.

Thanks for the offer, but a friend brought us two bottles of BA and two regular a couple days ago. Haven't had the BA version yet, but regular BD Apple Pie is probably one of my favorite non-Schramm's meads in existence.

Look forward to having you~!

 

[trickytunadicky]

I wish someone would just deliver me some. Time to start churning out award-winning mead, I guess.

 

[trickytunadicky]

Want anything from Chicago this visit? We're limited on space, but I can manage something small.

 

[Stubs]

Naegerbomb this was my favorite AMA to date. Very fun and informative. Will read again.

 

[Naegerbomb]

Want anything from Chicago this visit? We're limited on space, but I can manage something small.

Surprise me~! I have no time to make it out anywhere cool to buy beer or mead so it is REALLY awesome when people bring us cool things to try. We're just too busy! Today I literally loaded over a metric ton of fruit off a truck, onto a dolly, up a ladder, and into our primary fermenter.

 

[Michigan1]

Surprise me~! I have no time to make it out anywhere cool to buy beer or mead so it is REALLY awesome when people bring us cool things to try. We're just too busy! Today I literally loaded over a metric ton of fruit off a truck, onto a dolly, up a ladder, and into our primary fermenter.

I see you got my text message.

 

[Jb123]

Surprise me~! I have no time to make it out anywhere cool to buy beer or mead so it is REALLY awesome when people bring us cool things to try. We're just too busy! Today I literally loaded over a metric ton of fruit off a truck, onto a dolly, up a ladder, and into our primary fermenter.

The metric system, woof.

 

[Gonzoillini1]

Surprise me~! I have no time to make it out anywhere cool to buy beer or mead so it is REALLY awesome when people bring us cool things to try. We're just too busy! Today I literally loaded over a metric ton of fruit off a truck, onto a dolly, up a ladder, and into our primary fermenter.

I'd love to make it out this weekend, but I think that trickytunadicky / fear025 / lurchingbeast are going to be dead on Monday after 4Elf > Gala on Sunday.

Can't wait to try the new Statement Reserve & Nutmeg and an unexpected bonus today made the lifetime decision a lot easier.

Cheers!

 

[trickytunadicky]

Naegerbomb story time. How did you do it?

And congrats!

 

[Naegerbomb]

Naegerbomb story time. How did you do it?

And congrats!

We were planning it for some time, and we bought the ring together some weeks ago. It had to be sent out for resizing and when we got it back we told people. I officially asked her when she was at her desk at the meadery (according to Alyson) "like I was asking for more Star San". She said yes, so ... the ruling on the field stands, I guess.

 

[lb304854]

The gala was stupid fun. Thanks for errythang.

 

[surlytheduff1]

I'm late to the AMA but...
"Well the good news is that for every batch moving forward, our time on fruit will be the same as batch 2, or similar, to avoid these over extraction issues".

Boo. You poured b1 and b2 Blackheart side by side for my wife and I a while back, and B1 was drinking pretty damn good ...and I see it only getting better. Tell the baby palates to just be patient and sit on their bottles for awhile.

 

[Michigan1]

I'm late to the AMA but...
"Well the good news is that for every batch moving forward, our time on fruit will be the same as batch 2, or similar, to avoid these over extraction issues".

Boo. You poured b1 and b2 Blackheart side by side for my wife and I a while back, and B1 was drinking pretty damn good ...and I see it only getting better. Tell the baby palates to just be patient and sit on their bottles for awhile.

If you'll notice, the batch 2 has not reached its expected maturity date. Give it a year. It will shine

 

[Naegerbomb]

If you'll notice, the batch 2 has not reached its expected maturity date. Give it a year. It will shine

I don't think Batch 1 has reached its maturity date, either ... oh well, my bid for the Blackheart B1/2 bottles at the gala event didn't last long. Guess I'll have to dip into the 'QC' stash in a few years...

 

[mjohnson171]

Naegerbomb what is the expected maturity date for Schramm meads? Obviously meads can last and mature for years but if I recall fermentation is a few months for your meads, then bottling and released. They're delicious right out the gate but what's their sweet spot?

Is each one different depending on the fruits/spices? Or is there a Schramms' rule of thumb?

 

[Naegerbomb]

Naegerbomb what is the expected maturity date for Schramm meads? Obviously meads can last and mature for years but if I recall fermentation is a few months for your meads, then bottling and released. They're delicious right out the gate but what's their sweet spot?

Is each one different depending on the fruits/spices? Or is there a Schramms' rule of thumb?

As with most things, the answer is complicated: each one is different. I think 'Blackheart' has an anticipated maturity date of 2015-2020 or so printed on the bottle, if I recall correctly. Almost all of our meads will age very very well. We go from start to bottling in about 3.5 months (on average), but since we use whole ingredients in most of our primary fermentations there is a lot of nutrient and pH buffer for yeast growth and metabolic activity. This contributes to our meads being very drinkable out of the gate; however, we also choose fruits and honeys that are pretty acidic (think raspberries, for example) and this acidity can contribute to a wine's ability to age for 20 years or more. We make our meads at 14% abv and use a super or first grade natural cork in every bottle, so our mead has the capability to be aged for this length of time (or more), something that absolutely cannot be said for meads or wines that use agglomerated corks, synthetic corks, bar-top corks or similar. These meads are not intended for long-term aging, as they will experience premature oxidation as the years go by and the closure degrades.

Additionally, we don't use chemical preservatives like sorbates (which can very quickly turn a wine into something undrinkable, with notes of celery and geraniums). Many popular meaderies use way too much sulfite and sorbate in their meads, and this is something most mead fans need to educate themselves about in terms of the aging potential of these meads (because they're definitely not going to point this out to you). Excessive sulfite can also give you hardcore flatulence (I'm not kidding, look it up). We use sanitary winemaking techniques and an alcohol concentration above 12% to create what is really a natural mead, free of artificial crap.

There is a difference in acidity between some of our meads (think 'Peach' vs. 'Black Agnes' vs. 'Black Heart'), and some of these might age differently. Like many fine wines, it can be difficult to say when each mead will reach its 'peak', and this is something that we will have to learn together by trial and error. Most red wines (even at the very low end of the spectrum) reach the consumer after a few years. Many people with a lot of craft beer experience (and not a lot of wine background) are surprised to find that one or more of our meads won't be drinking at its 'peak' immediately after it is released (e.g. Black Heart batch #1). However, there are a few things that can give us some clues as to when or if a mead will improve drastically with aging. Believe it or not, both 'Black Agnes' batches are not drinking at their peak just yet. Black currants are LOADED with complex acidity and this is why the sweetness of this mead is so high to balance the mead (it's the sweetest mead we make). However, these two attributes combined (in the correct ratio) can give a wine the ability to age for a very long time.

 

[Michigan1]

Gosh. That took me at least 3 tries to read through the entire thing

 

[mjohnson171]

As with most things, the answer is complicated: each one is different. I think 'Blackheart' has an anticipated maturity date of 2015-2020 or so printed on the bottle, if I recall correctly. Almost all of our meads will age very very well. We go from start to bottling in about 3.5 months (on average), but since we use whole ingredients in most of our primary fermentations there is a lot of nutrient and pH buffer for yeast growth and metabolic activity. This contributes to our meads being very drinkable out of the gate; however, we also choose fruits and honeys that are pretty acidic (think raspberries, for example) and this acidity can contribute to a wine's ability to age for 20 years or more. We make our meads at 14% abv and use a super or first grade natural cork in every bottle, so our mead has the capability to be aged for this length of time (or more), something that absolutely cannot be said for meads or wines that use agglomerated corks, synthetic corks, bar-top corks or similar. These meads are not intended for long-term aging, as they will experience premature oxidation as the years go by and the closure degrades.

Additionally, we don't use chemical preservatives like sorbates (which can very quickly turn a wine into something undrinkable, with notes of celery and geraniums). Many popular meaderies use way too much sulfite and sorbate in their meads, and this is something most mead fans need to educate themselves about in terms of the aging potential of these meads (because they're definitely not going to point this out to you). Excessive sulfite can also give you hardcore flatulence (I'm not kidding, look it up). We use sanitary winemaking techniques and an alcohol concentration above 12% to create what is really a natural mead, free of artificial crap.

There is a difference in acidity between some of our meads (think 'Peach' vs. 'Black Agnes' vs. 'Black Heart'), and some of these might age differently. Like many fine wines, it can be difficult to say when each mead will reach its 'peak', and this is something that we will have to learn together by trial and error. Most red wines (even at the very low end of the spectrum) reach the consumer after a few years. Many people with a lot of craft beer experience (and not a lot of wine background) are surprised to find that one or more of our meads won't be drinking at its 'peak' immediately after it is released (e.g. Black Heart batch #1). However, there are a few things that can give us some clues as to when or if a mead will improve drastically with aging. Believe it or not, both 'Black Agnes' batches are not drinking at their peak just yet. Black currants are LOADED with complex acidity and this is why the sweetness of this mead is so high to balance the mead (it's the sweetest mead we make). However, these two attributes combined (in the correct ratio) can give a wine the ability to age for a very long time.

As a novice home mead maker this information is very informative. Thank you.

I've taken a page out of your book and use only natural ingredients. I 100% agree on the sorbate and sulfite. Not sure why so many homebrew mead resources suggest it (probably for ease of use and accelerate the drinkability at bottling) but Ken's book has been my bible.

 

[stupac2]

As with most things, the answer is complicated: each one is different. I think 'Blackheart' has an anticipated maturity date of 2015-2020 or so printed on the bottle, if I recall correctly. Almost all of our meads will age very very well. We go from start to bottling in about 3.5 months (on average), but since we use whole ingredients in most of our primary fermentations there is a lot of nutrient and pH buffer for yeast growth and metabolic activity. This contributes to our meads being very drinkable out of the gate; however, we also choose fruits and honeys that are pretty acidic (think raspberries, for example) and this acidity can contribute to a wine's ability to age for 20 years or more. We make our meads at 14% abv and use a super or first grade natural cork in every bottle, so our mead has the capability to be aged for this length of time (or more), something that absolutely cannot be said for meads or wines that use agglomerated corks, synthetic corks, bar-top corks or similar. These meads are not intended for long-term aging, as they will experience premature oxidation as the years go by and the closure degrades.

Additionally, we don't use chemical preservatives like sorbates (which can very quickly turn a wine into something undrinkable, with notes of celery and geraniums). Many popular meaderies use way too much sulfite and sorbate in their meads, and this is something most mead fans need to educate themselves about in terms of the aging potential of these meads (because they're definitely not going to point this out to you). Excessive sulfite can also give you hardcore flatulence (I'm not kidding, look it up). We use sanitary winemaking techniques and an alcohol concentration above 12% to create what is really a natural mead, free of artificial crap.

There is a difference in acidity between some of our meads (think 'Peach' vs. 'Black Agnes' vs. 'Black Heart'), and some of these might age differently. Like many fine wines, it can be difficult to say when each mead will reach its 'peak', and this is something that we will have to learn together by trial and error. Most red wines (even at the very low end of the spectrum) reach the consumer after a few years. Many people with a lot of craft beer experience (and not a lot of wine background) are surprised to find that one or more of our meads won't be drinking at its 'peak' immediately after it is released (e.g. Black Heart batch #1). However, there are a few things that can give us some clues as to when or if a mead will improve drastically with aging. Believe it or not, both 'Black Agnes' batches are not drinking at their peak just yet. Black currants are LOADED with complex acidity and this is why the sweetness of this mead is so high to balance the mead (it's the sweetest mead we make). However, these two attributes combined (in the correct ratio) can give a wine the ability to age for a very long time.

The idea that Black Agnes hasn't yet peaked is mind-blowing to me, because it's already beyond incredible.

 

[kscaldef]

Sad feels that I just found this AMA now and didn't realize you could name a trustee for Mazer memberships, and they are now sold out.

 

[DooshBagalow]

Sad feels that I just found this AMA now and didn't realize you could name a trustee for Mazer memberships, and they are now sold out.

I'm with you. I was tipped off that a link to purchase bottles was available in this thread and I've read through the entire thing now and really wish I hadn't missed the boat.

Naegerbomb any idea when any level of membership may open up again?

 

[lb304854]

After much reflection and thought on the subject I have come to the conclusion that just about the only thing to give me heartburn are Schramm's reds. Specifically, Black Agnes and Statement. I know sulfites can trigger this in some people yet I find it strange that this would be my only trigger.

I'm curious if either you or someone you know has experienced this also?

I'm thinking another bottle of Black Agnes should clear it right up...

 

[DenverBeerDrinker]

After much reflection and thought on the subject I have come to the conclusion that just about the only thing to give me heartburn are Schramm's reds. Specifically, Black Agnes and Statement. I know sulfites can trigger this in some people yet I find it strange that this would be my only trigger.

I'm curious if either you or someone you know has experienced this also?

I'm thinking another bottle of Black Agnes should clear it right up...

Send me all the Schramm's reds that you have and I'll see if anything is triggered when I drink them. I'm willing to do this for science

 

[Michigan1]

After much reflection and thought on the subject I have come to the conclusion that just about the only thing to give me heartburn are Schramm's reds. Specifically, Black Agnes and Statement. I know sulfites can trigger this in some people yet I find it strange that this would be my only trigger.

I'm curious if either you or someone you know has experienced this also?

I'm thinking another bottle of Black Agnes should clear it right up...

I'm with you.

 

[cosmicevan]

Send me all the Schramm's reds that you have and I'll see if anything is triggered when I drink them. I'm willing to do this for science

science is more accurate with a wider sample set. please parse the bottles into 2 servings and send one my way.

 

[Naegerbomb]

I'm with you. I was tipped off that a link to purchase bottles was available in this thread and I've read through the entire thing now and really wish I hadn't missed the boat.

Naegerbomb any idea when any level of membership may open up again?

No clue. We may open some memberships up again after this next round of HOD is released. We just want to make sure that we take care of our members, now and in the future; we want to make sure we have enough of our limited-release meads so that our current MC members get one or two bottles each.