Whether you call it honey wine, hydromel or ‘nectar of the gods’, we can only be talking about Mead, that ancient ancestor of all alcoholic libations.
Mead is rich in history and the stuff of legend & myth. It is often mischaracterized as some sort of crude, overly sweet, Viking berserker juice. In fact mead can range from subtle and nuanced to boldly alcoholic but always showcasing the delicate qualities of its base fermentable…honey of course.
I first became a beekeeper to fuel my passion for making Mead as the price of honey rocketed from $.90/lb to the astonishing price of $1.25/lb. I had no idea at that time that bees would become my life but I can now tell you that making is every bit as enjoyable and addictive as beekeeping itself.
In this comprehensive, ‘hands on’ class we will go beyond a simple tutorial and delve a little deeper into the science and practical application of what goes into great meads. Topics will be far ranging from equipment needed, fermenting to bottling, kegging to carbonating, proper sanitation techniques to adjuncts and additives, yeast strains to sulfites and much, much more.
You will leave with a basic meading making kit and the knowledge and confidence to turn that surplus crop of honey into delicious golden ambrosia you will be proud to share with family and friends.
December 2, 2017
1:00pm - 4:00pm
Class is limited to 10 future mead makers