Sunday | March 15, 2020 | 2:00 pm — 5:00 pm
Sticky Art Lab | 1682 University Avenue, Berkeley, CA 94703
Make mead that is drinkable in one month! Traditional meads take a year (or more) to age and be drinkable, but meads can be made much faster. This process allows you to experiment with small batches, get results quickly, and repeat with a big batch of a particularly tasty recipe or honey. You will learn about yeast, what equipment you need, how to prepare must (unfermented mead), what flavors work well together, fermentation, sanitation, and bottling. You will learn how to use a hydrometer. There will be a tasting of some of Jim’s meads along the way. We will then make batches of mead in class to take home to ferment! Be warned that making meads faster requires a more complicated recipe than traditional mead and more cooking science understanding, but this class is still accessible for beginners. The quick, reliable results are well worth the effort.Visit Event Website >>
Event Email: firstname.lastname@example.org
This event is wheelchair accessible.