Sun, Oct 13 | The BeeCraft Mead Company

Mead Maker 101: Espresso or Chocolate Flavored Mead

EVENT CLOSED An incredible event for the mead enthusiast, a gift, or couples activity! Includes ALL equipment (which can be used again), ingredients, expert guidance, AND a sample of four meads while learning! Couples pay one price. Registration ends soon in order to get materials!
Registration is now closed but we will be offering the class for a special summer mead in February.
Mead Maker 101:  Espresso or Chocolate Flavored Mead

Time & Location

Oct 13, 2019, 4:00 PM – 5:30 PM
The BeeCraft Mead Company, 30 Industrial Park Road, Dawsonville, GA, USA

About The Event

Produced since ancient history you, or a loved one, or both can join the ranks of the Meadmaker!  Participants will receive the equipment, ingredients, and expert guidance on making over one gallon of either Espresso OR Chocolate flavored sweet mead (using clean and all natural extract...not actual beans and nibs this time as that would be Meadmaker 102!).  Lead by our own meadmaker -- a nationally awarded meadmaker and two-time teacher of the year!  You will first be introduced to the basic concepts, prepare your "must", take part in a demonstration on preparing a yeast slurry, pitch the yeast, and take home your mead to ferment out at home with explicit instructions on what to do (and not to do)!  All the while you enjoy a flight of our mead....makes over $100 worth of mead!  

Mead makers will receive:  A primary fermenter (2-gallons), secondary fermenter (one-gallon glass carboy), airlock and bung, turkey baster for sampling,  hydrometer, siphon, bottling wand, tubing, nutrient, fining agent, potassium sorbate (used prior to bottling), Camden tablets (optional prior to bottling), Approximately 4lbs of Georgia honey, six-500ml flip-top bottles (the same used by the will have a bit left over during bottling for 'personal consumption'), 4oz of extract (you will probably only use two), instructions on what to do at home, access to BeeCraft if instructions are not clear or yeast misbehave, and a sampling of four difffernt meads from our meadery (and printed notes in case the aforementioned flight of mead clouds your memory)!! 

All money collected beyond cost of equipment, materials, and facilities will --once again-- go to KARE (Kids Are Really Equal)  

Note #1:  We will build the yeast slurry together as a demonstration and pitch yeast from it collectively.

Note #2:  Yeast are funny beasts...and a bit temperamental.  There is no guarantee your mead will turn out perfect but should come close...extracts do a great job of covering up any issues you may have.

Note #3:  Adding a vanilla bean during the last four weeks of the process will greatly add to flavor.  Vanilla bean is not inculded ... it is much better to obtain one right before you use it.  

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    Espresso/Chocolate Mead 101
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