Community Event

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Mead Making Workshop

Sunday | November 04, 2018 | 10:00 am — 1:00 pm

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, if you choose! 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.

Instructor: Jim Veitch is a Berkeley beekeeper who has been making fast mead for the last two years and experimenting with different delicious recipes, including ginger, galangal, dry wine mead, and more.

OPTION TO TAKE A BATCH OF MEAD HOME: If you want to make 1 gallon of mead in class to take home, bring 1 quart of liquid honey (not crystallized, but runny/smooth). The instructor will supply other materials: 1-gallon glass carboy, airlock and hydrometer for an optional $18 fee. Yeast (WY1388) (choice of yeast is critical to not needing to age your mead) is an extra $8 fee per 1-gallon lot. Let us know in advance that you would like materials and bring the optional $26 fee in cash to the class. You can also assist and observe others making mead if you don’t want to make any for yourself in class.

PLEASE LET US KNOW BY FRIDAY, 10/19, BY RESPONDING TO YOUR CONFIRMATION EMAIL, IF YOU WOULD LIKE SUPPLIES. If you missed the deadline and you want materials, bring cash just in case, and if there aren’t enough supplies you can group with other participants who have materials to make mead.

FAQs

What can I bring to the event?

one quart of honey (optional)

$18 – $26 for equipment and yeast to take home your own mead (optional, bring cash). Deadline to let us know you would like supplies is Friday, 10/19. Thanks!

When will the mead be ready?

About a month after the class – so early December! In time for holiday dinners.

Visit Event Website >>
Cost: $40
Please contact organizer for wheelchair accessibility information.

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