{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Ffuhmentaboudit.simplecast.com%2Fepisodes%2Ff409cd5a-f409cd5a","width":444,"version":"1.0","type":"rich","title":"Episode 164: Mead Made Right With Melovino","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/1aa754/1aa7542f-659a-4a64-b121-476f32dba536/2756c731-171b-49b5-a9a8-d3d9099ad916/1464048118artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/2756c731-171b-49b5-a9a8-d3d9099ad916\" height=\"200\" width=\"100%\" title=\"Episode 164: Mead Made Right With Melovino\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Mead pioneer Sergio Moutela calls in to talk to us about the challenges and rewards of opening a meadery in New Jersey. The Garden State makes it tricky to ferment honey on a large scale; unlike other states, it doesn't count meaderies as a type of winery for registration purposes and has some acreage requirements.\r\n\r\nAlong the way, we talk about \"apple pie in a glass\" and the basics of making a delicious mead. Pro tip: go for the quality honey.\r\n\r\nMelovino Meadery's award-winning products are available in New York State starting today (and they're coming to NYC soon). Budding mead brewers can find useful resources at meadmaderight.com and mead-makers.org."}