In this episode, Matt Falenski, owner of Laurel Highlands Meadery in Pennsylvania stops by for a chat on home mead making and offers some tips. Jeff wonders about sanitizing and dry-hopping ingredients in session meads because of the low alcohol, and we tackle a few posts from our Facebook friends.

Home meadmaker and martial arts instructor Jonny Sinwali stops by the Mead House to talk about his braggot experiment he worked on. With honey prices increasing, the crew talks about a way to stretch your honey out with session meads, and we round out the show with some Facebook friends.

Chrissie Zearpoor stops by the Mead House and by request, pairs meads with foods offered by JD, Jeff and Ryan. Chrissie also talks about the strategy of pairing meads, and why it is so difficult to pair beer and wine, yet so easy to pair meads.

In this episode, Jereme Zimmerman joins us for a chat about his two books, Make Mead Like a Viking, and Brew Beer Like a Yeti. Wild yeast, archaeology, and brewing alcoholic beverages from ancient times.

This episode celebrates our 100th show in this special 2 hour episode with a little fun and a look back over several years worth of shows. Thank you to all our former co-hosts and a special thank you to all our past guests who have come through the doors here at Mead House. We look forward to another 100 episodes packed with interviews with industry professionals, medal winning meadmakers, and home meadmakes alike. We do have a very special announcement near the end of the show, so you'll want to listen for it!

Perpetual starters and holiday inspirations starts off this episode. JD leads a discussion about keeping and feeding a starter for future batches, then moves to holiday spices, adjuncts and ideas for inspirational brews. Jeff finds himself in a conundrum with a root beer stout idea. We acknowledge several Facebook fans, and tackle some questions posted in various Facebook mead groups.

Micro mead making is the topic of our interview with John Duncan, and experienced mead maker doing meads in quart sized mason jars. Michigan Mead Cup is right around the corner, Gail Milburn tells us all about it, and JD sits down with Tom Repas

"Flavors you get from oak are dependent on temperatures you toast"...Len Napalitano from The Barrel Mill is our guest this episode. Oak spirals are slowly taking the place of oak barrels, and can often be used in older barrels to help the process along, Len tells us why that is and some techniques for oaking your mead.

Ryan goes on the road with the Mead House mic and visits with Nate Tietge, owner of Dead Bee Meadery.  In the mean time, JD and Jeff have plans for a bourbon barrel, and Ryan decides he wants to look at a solera project with a fresh oak barrel. A few shout outs to some facebook friends, and the show wraps with our next guest list for episode 97, The Barrel Mill.

In this episode, John Aitchison visits the Mead House. John has been the past president, vice-president and Grand Hydrometer of the nation's oldest homebrew club, Maltose Falcons in Woodland Hills, California. A master mead maker, he's brewed everything from guajilla blossom honey from West Texas to lahua blossom honey from Hawaii.