In my spare time, my family and I have done the Sweet Peas Podcast for nearly two years, chronicling our journey around diet and health. Episode 73 is now live, and it’s an interview with me and Daniel Vitalis about the upcoming Mead Workshop.
We shot this video last night at the UFF, as we get ready for the workshop. It’s very exciting, and it’s gonna be a great evening. There are only a few Get Your Gear, Brew Your Mead seats left (where you take home your carboy with fermenting mead inside), as well as some General Admission seats to see the workshop, so register soon before it sells out!
Please feel free to distribute this flyer wherever you think it might be useful:
Preregistration is now available for the From Alcohol To Alchemy: The Lore, Craft, And Nutrition Of Mead event at the Urban Farm Fermentory on Tuesday, November 16. There are 2 registration packages available.
If you’d like to register for the full Get Your Gear, Brew Your Mead package, including admission, ingredients, and all brewing gear so you can take home your first batch of fermenting mead, register here. There are only 12 premium seats available, so hurry!
Seating is limited, so register soon! Hope to see you there.
From Alcohol To Alchemy:
The Lore, Craft, and Nutrition of Mead
Tuesday, November 16, 7-10pm
At the Urban Farm Fermentory
200 Anderson St. – Bay 4
Portland, ME 04101
General Admission, $35
42 spots available ($45 at the door)
– or –
Get Your Gear, Brew Your Mead, $125
only 12 spots available, including:
- Admission ($35 value)
- Brewing Kit ($60 value) — you keep all the brewing equipment
- Ingredient Kit ($40 value) — your first batch will produce 10-12 bottles of mead for you to enjoy
- Hand-holding: consult with James Lindenschmidt in advance to plan your first batch of mead, and brew onsite with guidance during workshop
- You keep everything, you will take home the 3 gallon carboy full of what will become mead in a few weeks (about 10-12 bottles).
- Short talk on Mead Lore by James Lindenschmidt of www.BardicBrews.net
- One-Hour lecture on the Nutrition and Alchemy of Mead by Daniel Vitalis
- Meadmaking Craft workshop with James Lindenschmidt, where you will see several batches of mead being made, and have the opportunity to brew your own first batch of mead
Also Available At The Workshop:
Brewing Equipment Kit
Optional, available at event
- 3 gallon glass carboy
- siphon hose
Optional, available at event
- 1 gallon of honey
- 1 packet of brewing yeast
Preregistration will begin soon. Watch this space! In the meantime if you require more information, contact us.
Look for an exciting announcement coming soon: BardicBrews.net will be doing a Mead Lore And Craft Workshop at the Urban Farm Fermentory in Portland Maine in November. Details will be forthcoming, but it will include a talk by Daniel Vitalis.
Keep Tuesday, November 16th open…. and watch this space.
I wanted to expand a bit on what I wrote in my Basic Mead Recipe about the next steps in meadmaking, once primary fermentation is finished.
I generally brew 3 gallon batches, and once it’s brewed it generally will bubble steadily for 2-4 weeks, and then will take another week or three to completely stop bubbling. In addition, you will see an inch or three (depending on ingredients) of sediment at the bottom of the carboy. At this point, primary fermentation is finished. You can either leave it in the carboy until you are ready to bottle, but I generally don’t. Some argue that the mead will pick up off-flavors from being with the sediment, but my real motivation is to try my latest batch of mead right away!
I like to siphon the clear mead off the top of the sediment, into one-gallon jugs, for further aging/clarifying. I can always get 2 gallons of clear mead from each batch, and once they are in the jugs I put airlocks on them for further aging. This process, of siphoning fermentations from one carboy into another container, is called “racking.”
I never could get the knack of siphoning well, until I started using a carboy cap like this one:
This elegantly simple device allows you to easily siphon every time. Simply put a plastic hose or rod through the center, larger diameter hole so that it goes down into the mead below the top surface of the liquid, but above the sediment layer, and put the other end of the hose into the 1-gallon jug. Then simply blow air into the other, taller hole. The air pressure will force the mead up through the hose and into your other container. As soon as the liquid makes it into the smaller jug, you’ve started the siphon and it will go by itself.
In addition, I can usually get additional clear mead, and most often I drink it right away. This gives me a great idea of how the mead turned out. It’s nearly always delicious right off the bat (some batches are of course better than others), though each batch will definitely improve with age. When I first started making mead, I would drink pretty much all of the mead right away. Now that I generally have several batches going at a time, I am finally able to get some as far as bottling so that it actually can age. So nowadays I nearly always put back 2 gallons of clear mead for further aging, and drink whatever additional clear mead that I can get from the carboy.
What you are left with in the bottom of the carboy, ie, the sediment and some additional liquid, I have taken to call “plonk.” I got this term from Harper Meader but I think we might use it a bit differently. I keep a half-gallon plonk jar in the fridge, and all the plonk from all the batches goes into this jar. This is usually very thick with all the sediment, so I don’t usually drink it. Many meadmaking resources will tell you to throw this away, but I completely disagree: plonk is fabulous for cooking!
My favorite use for plonk is either as a marinade, or poured over meat of some sort that is either roasting, crock-potting, or simmering in a skillet. Let it cook down a bit (until the alcohol evaporates) and it’s a delicious additive. So far my favorite use of plonk was the sediment from my cacao mead (made before I started keeping a vigilant log here), poured over sauteed pork tenderloin medallions with veggies. Yum!
Another reason I like to keep the plonk: nutrition! There are a ton of nutrients there, between the dead yeast (proteins) and other compounds synthesized during fermentation (such as B-complex vitamins). You can learn more about the nutrients involved in fermentation in Stephen Harrod Buhner’s book Sacred And Herbal Healing Beers, and there is also a good summary of Buhner’s work in this article.