Spring Into Mead - HOW
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Spring Into Mead - April 13th from 10:00 AM - 12:30 PM - Sold Out
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Spring Into Mead - April 13th from 2:00 PM - 4:30 PM - Sold Out
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Spring Into Mead - April 14th from 2:00 PM - 4:30 PM - Sold Out
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Workshop Instructor: Jereme Zimmerman

Learn to make mead (honey wine) using the flowers of spring. For this workshop, we will focus on spring-themed mead made with edible wildflowers and other spring plants. Other flavoring options will be provided as well. Mead can be aged and bottled for more subtle flavoring nuances depending on the method and yeast used. Aging and intermediate techniques will be discussed to help start participants on a lifetime of brewing their own boozy (even healthy!) probiotic beverages.

• Location: April 13th - Broadway Center Room 70 (Conference Room) - 204 North Broadway;
April 14th -
Broadway Center Room 20 (Common Room) - 204 North Broadway

• Date/Time: April 13th from 10:00 AM - 12:30 PM; April 13th OR April 14th from 2:00 PM - 4:30 PM

• Break: NA

• Total Hours: 2.5 hours

• Price: $92.00 (Includes handouts with instructions, as well as materials and ingredients for making a one gallon batch of mead, equivalent to approximately 4-6 average-sized wine bottles.)

• Age: 21 & Up

• Difficulty: Beginner

• Class Size: 8 Max

• Take Home: One gallon jug of honey, water, yeast and flavoring ingredients that will ferment into a mead (honey wine) ranging from 4-6% to 10-12% ABV (alcohol by volume) depending on each participant’s preference. Participants will also be provided handouts with instructions, an airlock and a siphoning tube.

• Notes: Bring a cooler or a sturdy box to transport your one gallon jug of newly made mead home. It will need to stay stable and upright to keep from spilling. The presenter’s book “Make Mead Like a Viking” and “Brew Beer Like a Yeti” will also be available for purchase at the workshop.