Advanced Mead Making

Mar 13, 2017
Learn more in-depth about the science of mead, sensory analysis from mead makers and UC Davis Viticulture & Enology professors.

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

 

Tentative Schedule

 

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

Mouthfeel

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.

 

Testimonials

"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

 

  

 

 

 

 

Events at the Center

The Honey and Pollination Center hosts several annual events including mead making short-courses, symposiums, public outreach events and fundraising dinners. Many of these are unique to the center, and to UC Davis. Mead-making short courses in a university environment have never been offered to hobbyists, professional mead makers, and the general public. The Bee Symposium, an annual event, brings together faculty from the esteemed UC Davis Department of Entomology and Nematology with bee researchers, experts and hobbyists from the United States and Canada. Click on the events below to learn more about each.

Calendar

Upcoming Events at the Center

  • April 18, 2017: World of Honey Tasting Series (International)
  • April 22, 2017: Picnic Day
  • May 5-6, 2017: California Honey Festival (Woodland, CA)
  • May 7, 2017: 2017 Bee Symposium
  • June 19-22, 2017: Advanced Mead Making

 

Other Campus Events

Winter 2017

Winter 2017: Seminars (UCD Entomology & Nematology)

 

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