In this intermediate class, we will talk about melomels, or mead with fruit, from dry wine-like fruit meads to big “fruit bombs”. Does it make a difference if you add the fruit in the primary, secondary, or after fermentation? What about pectic haze - what causes it and what should you do about it? We’ll answer all these questions and more. We’ll also taste some examples of different fruit meads.

All class participants MUST be over 21! No exceptions. Must sign up by Mar 12.

Mead in progress with peaches