On the first Saturday in August every year, the American Homebrewers Association (AHA) invites people from around the world to participate in Mead Day; a celebration of mead. In preparation for this year’s event – we welcome all mead makers and potential mead makers to a webinar on mead making. Susan will cover various nutrients that are available today for use in mead making, as well as pH levels and YAN levels that are required to produce the best mead possible.
About Susan Ruud
Susan has a Master’s degree in Microbiology from NDSU and has worked at NDSU for the last 26 years in Plant Pathology doing agricultural research on diseases of various crops. As a hobby Susan has been involved in home brewing and competitions since 1996 with her first batch of homebrew being Mead. Some fellow homebrewers gave her a sample of their Mead and she fell in love with it from the first sip. She is a Grand Master III Beer and Mead judge for the BJCP and has been on the AHA Governing committee since 2000 – taking one year off when she was term limited and so couldn’t run for re-election that year.
During the last 20 years she has made hundreds of batches of beer and mead and has won many medals at various competitions including 3 Gold medals for Mead at the AHA National Homebrewers conference. Susan opened Prairie Rose Meadery in Fargo, ND in 2015. In less than a year she has won medals professionally including a Gold medal at the Mazer cup for her Ginger Mead and 2 medals at Mead Free or Die – a Gold for her Traditional mead and a Silver for her White Grape Pyment.
The post Nutrient Additions, pH Levels & YAN: A Primer On Yeast For Mead Day appeared first on American Homebrewers Association.
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