In January, the Urban Beekeeping Series included a mead making program led by award-winning meadmaker Catherine Henderson. During this three-hour class, we learned how to turn honey into mead. We’ll need to wait until the fermenting process is complete before enjoying our sweet elixir.
Here’s a sneak peak of what we learned in class:
Setting up, pots, jugs, utensils, corks and masking tape.
We’re aiming for seven jugs.
The jugs are clean and sterilized.
The most important ingredient, honey!
Spicing our mead makes it metheglin.
We’re using yeast to help the fermenting process.
A little zest is added to our spices.
Checking the gravity with a hydrometer. It was floating in the middle of the pot! Gravity readings help us control the alcohol content.
Next step… sealing the jugs.
Students listening to Catherine describe what to expect when they get home.
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