Advanced Mead Making
The mead industry is the fastest-growing segment of the beverage market. Advanced Mead Making is a 4 day short course designed for those who have been making mead for at least three years and have completed approximately 30 fermentations. This is the ideal course for anyone planning to open their own meadery, or hoping to learn how best to run an existing meadery. The Center has collaborated with leading meadmakers to design a course that addresses the most important problems and questions mead makers face.
Advanced Mead Making
Date: June 19 - 22, 2017
Fee: $1100 ($1250 after May 7th)
AMMA member fee: $1000
Select Your Tour Option AFTER Registration
- Rabbit’s Foot Meadery; Sunnyvale, CA: How to make the most in a small space in Silicon Valley
- Heidrun Meadery; Point Reyes, CA: Champagne style varietal honey meads created in the bucolic setting of Point Reyes
- Scotto Cellars; Napa Valley, CA: The 5th generation family of winemakers has recently added mead to their production in their Napa Winery
Monday, June 19: Production issues
How to Scale Recipes
Design issues for a growing Meadery including bottling lines, fillers, filters
Sanitation, cleanliness and safety in the commercial Meadery:
How different yeasts can affect Mead flavors and profiles
In process testing and Measurement for a Successful product
Fermentation Kinetics: Factors that affect the Speed of Fermentation
Selecting the appropriate honey
Tuesday, June 20: Sensory Analysis
Learn the basics of sensory analysis and how to apply tasting techniques to mead development.
What is Sensory Evaluation and why is it important
Building a lexicon for aroma, taste and textures
Defining flavors and aromas
Understanding Defects of Mead
Mead tasting directed to understand the attributes learned
Wednesday, June 21: Tours
Participants will select their first second and third choices for tours during the registration process. We will do our best to match your requests. Only 20-25 people can be accommodated in the meaderies and wineries. Please fill out this survey here only after you've registered.
Rabbit’s Foot Meadery; Sunnyvale, CA: How to make the most in a small (tiny) space in Silicon Valley
Mike Faul, Mead Maker
Heidrun Meadery; Point Reyes, CA: Champagne style varietal honey meads created in the bucolic setting of Point Reyes.
Gordon Hull, Mead Maker
Scotto Cellars; Napa Valley, CA: The 5th generation family of winemakers has recently added mead to their production in their Napa Winery.
Paul Scotto, Mead Maker
At least two of our Tour Buses will stop at Z Specialty Food, Woodland, CA so attendees can tour the honey packing facility and sample up to 30 varietal honeys.
Ishai and Josh Zeldner; Honey Packers
Thursday, June 22: Focus on Business
Making and adapting your Business Plan
Branding and Marketing Your Meadery
Channels of distribution from the Meadery to the shelf: A discussion with distributors and brokers
Case studies focusing on tasting room dynamics, staffing the Meadery and growth
Your role in the industry: AMMA, Publications, pledge of quality
Mead Research Fund
As more and more consumers venture into the world of making mead, they search out answers to questions concerning varietal honey selection, yeast selection, recipes and so much more.
Many of these questions are answered in forums online. Others, however, need serious research to address the issues. Recognizing that most meaderies do not have the time or finances to set up and run research trials, and at the request of many meadmakers, we have begun this process here at UC Davis.
We have started simply – analyzing the nutrients in honey – and hope to grow this research and many more over the coming years. Your donation will ensure that this research will continue and help the world of mead become a popular and even tastier beverage in the future.
"All presenters were experts and did a fine job of sharing their knowledge and passion. We came home with a LOT more knowledge than we arrived with and, if possible, even more enthusiasm." Keven Stevenson, Attendee