Make Mead Like a Viking (Honey Wine)
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Make Mead Like a Viking (Honey Wine) July 13th - 10:00 AM - 12:30 PM - Price: $92
Make Mead Like a Viking (Honey Wine) July 14th - 10:00 AM - 12:30 PM - Sold Out
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Workshop Instructor: Jereme Zimmerman

​​Learn to make your own mead (honey wine) using techniques that have been utilized by ancient cultures since the first discovery of bubbling honey and its magical effects. Wild-crafting and spontaneous-fermentation techniques will be the focus, but other mead-making practices will also be discussed. Be prepared for an engaging, interactive discussion on mead, Vikings, and the simplicity of fermenting your own honey-based alcoholic beverages. Intermediate techniques and suggestions for experimentation will be discussed as well. Class will likely take a little over two hours but Jereme will be available the full two and a half hours should anyone wish to learn a bit more or have follow-up questions.

• Location: July 13th - Broadway Center Room 50 (Class Room) - 204 North Broadway; July 14th - Broadway Center Room 70 (Conference Room) - 204 North Broadway

• Date/Time: July 13th OR 14th from 10:00 AM - 12:30 PM

• Break: NA

• Total Hours: 2.5 hours

• Price: $92.00 (Includes handouts with instructions, as well as materials and ingredients for making a 1-gallon batch of mead, equivalent to approximately 4-6 average-sized wine bottles.)

• Age: 21 & Up

• Difficulty: Beginner

• Class Size: 6 Max

• Take Home: A 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, an airlock, and a siphoning tube (for transferring the fermenting mead between vessels). The presenter’s book “Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers” will also be available for purchase at the workshop.

• Notes: Dress as you would for cooking, or bring an apron. Possibility of food stains. Bring a cooler or a sturdy box to transport your newly made mead home. It will need to stay stable and upright to keep from spilling. A towel may be useful as well, as it will need to stay warm. The presenter’s book “Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers” will also be available for purchase at the workshop. Class will likely take a little over two hours but I will be available the full two and a half hours should anyone wish to learn a bit more or have follow-up questions.