Learn to make your own mead (honey wine) using techniques that have been utilized by ancient cultures since the first discovery of bubbling honey and its magical effects. Wild-crafting and spontaneous-fermentation techniques will be the focus, but other mead-making practices will also be discussed, including the use of commercial wine, beer and bread yeast cultures. Be prepared for an engaging discussion on mead, Vikings, and the simplicity of fermenting your own honey-based alcoholic beverages. Intermediate techniques, suggestions for experimentation, and recommendations on the use of honey in brewing beer will be discussed as well.
Jereme Zimmerman grew up on his parents’ northern Kentucky goat farm, Twin Meadows, where he was also homeschooled. After graduating from Berea College in Berea, Kentucky, he moved to the Pacific Northwest, where he immersed himself in the world of homebrewing. He lived in various parts of North Seattle, including Greenwood (where he made his first batch of beer) and, after taking a summer to travel the Southwest in his 1970 VW Bus Alice, moved to Bellingham before returning to Kentucky. Zimmerman is a regular contributor to various publications and websites, such as New Pioneer and Backwoods Home, and speaks regularly on fermentation, mead-making, homesteading, and good eating. He currently lives in Berea with his family, where he practices urban homesteading and cavorts with farmers, authors, and fellow sustainable-living enthusiasts. His first book, Make Mead Like a Viking, was published by Chelsea Green Publishing in November 2015.