July 20, 2014 by hezatar
Have you often wondered how to make mead, but were afraid to try? Then, we have something just for you!
Wyck Historic House, Garden, and Farm invites you to “Mead Making, Tasting and Sharing” 12 noon Sat., Sept. 6! AND . . . those of you who made a batch of mead or a honey-beer — share the results of your labors with other mead makers and get professional feedback on your creation. Here’s how it works:
- A short “Introduction to Mead Making” demonstration will be held.
- YOU ONLY GET TO TASTE THE HOMEBREWS IF YOU BRING A HOMEBREW!
- Written feedback on homebrew entries is provided on a first come, first served basis. Verbal feedback will be provided for all entries as each is shared amongst the group. You must be present to receive your feedback.
- Drop off one 750 mL bottle or two 12 oz.bottles of beer or mead at the following locations:
• Bottles MUST be labeled (so we can give written feedback to the correct brewer). See sample bottle ID below:
Sample Bottle ID:_______________________________
- Suggested categories are shown below; no limit on how many categories you can enter; no restrictions on bottle color; pretty much no rules except it must have fermented honey in it!
- The Colony Meadery will have a booth set up with commercial mead for tasting and purchase.
- You will have the unique privilege of both giving and receiving feedback: Each participant will taste and critique several other entries. In addition,
- Mike Manning Co-founder and Mead Maker at The Colony Meadery, will comment on the flavor profiles of your entries and provide feedback on how you can achieve your desired outcome. Michael will make his written assessments while you enjoy the fest. Convene in the Rose Garden at 12:30, taste a few sips of the home brews, and listen to Michael’s educational feedback on all the entries.
Categories for entries are:
Traditional Mead – Traditional mead gets its flavoring only from the honey and yeast. These can be dry (hydromel), semi-sweet (standard), or sweet (sack). No spices or fruit may be used in the process.
Spiced Mead (Metheglin) – Traditional mead but with spices added for flavorings. Common spices are cinnamon, allspice, clove, ginger, vanilla, nutmeg, cardamom. The Haines recipe above is a metheglin.
Fruit Mead (Melomel) – Traditional mead made with the addition of other fruit or fruit juices during fermentation. Common choices are apples (cyser), wine grapes (pyment), blueberries, raspberries, elderberries, cherries.
Beer Mead (Braggot) – Beer made with honey to work with the malt, providing additional flavors and fermentable extract. Honey as approximately 35-65% of fermentables.
Honey Beer – uses less honey than a braggot, approximately 15-30% of fermentables.
Questions about the event may be directed to firstname.lastname@example.org where experienced meadmakers are standing by to take your questions.