Mead Making 201

Date: September 13-15, 2018

Location: Robert Mondavi Institute Sensory Building

Hands-on laboratory experiences with an emphasis on introductory microbiology

Mead 201 is designed for the mead maker who has made 6 or more fermentations. This mead maker will know that it isn’t always beginner’s luck and needs to do much more work to learn how to be successful each and every time. Learn how to set up a small lab at home and learn what tools you need to understand the microbiology happening in your carboy. Defects always happen – but why? A formal introduction to sensory science, led by a member of the UC Davis faculty will be put to use with a study of two styles of mead – in 2018, we will be learning about and tasting melomels and braggots. Using sensory evaluation techniques, we will begin to seriously evaluate mead.

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