Sat, June 10, 2017, from 2pm-5pm
For many of us, mead has always been that vaguely ill-defined medieval beverage quaffed in Robin Hood movies. Surprise, it's just a wine made from honey instead of grape juice. It's also likely the oldest fermented beverage we know of, and one of the few that can ferment naturally without human intervention. This instructional workshop, intended for those with little or no wine-making experience, explores how to make small-batch meads with minimum amounts of equipment, personal time, and expense. By the end of this workshop, you will have enough information and equipment to make a 5-bottle batch of one of a variety of meads from start to tasty finish.
Stuart Morris was first introduced to wine-making as a child by his parents a very long time ago, although more bottle-washing was involved than wine-making at the time. He currently has over four hundred bottles-worth of mead, wine, country wine, and sake bubbling around his house. Other active interests are the making of vinegar, sauerkraut, garum, cheese, pickles, all forms of charcuterie, canning, soap-making, beekeeping, culinary foraging, vegetable gardening, composting and soil conditioning, and faux vintage woodwork.