Sorry

WE ARE CLOSED

UNTIL FURTHER NOTICE
*THIS INCLUDES ALL MEETINGS, EVENTS, VISITS & THE APIARY SHOP

IN COMPLIANCE WITH LOCAL LAWS & FOR YOUR SAFETY

2019 Bi-monthly Mead Meetings

every 3rd Thursday night Bi-Monthly from 21 Jan 2019

Our bi-monthly MEAD meetings are back on again in 2019. And the website events calendar just been updated.

TIP:
You can search for ALL the Mead events by choosing list view in the events calendar, then enter 2019 in the date field and “mead” in the search field. See this link.

Next meeting 21 MAR, Thursday from 7PM

We look forward to seeing as many of you as possible on the night!

I trust all are well and have been busy … making LITRES & LITRES of mead like me of course, haha! If you’ve got any ideas or questions for future presentations please let me know and I’ll look into those. We all look forward to sharing (and tasting) any and all MEADventures and if you’ve got something you’d like to present to the group, please feel welcome. If you plan to bring something along, let me know what it is and I’ll try to make up a list for the night.

I’ve been experimenting with YEAST in a similar fashion but not nearly as scientifically as Adam Dansie’s wonderful presentation in January.
Thanks again Adam!

I plan to have 4 x Traditional Meads (honey, yeast & water only) for tasting on the night, M17 & M19 are already bottled:

M17 ‘ardyakka Bush Honey’ Hydromel

(M-76 Bavarian Lager Yeast – 12°C carbonated & pasteurised – 5.5% ABV)

TASTING NOTES – APPEARANCE

Hazy, light straw, highly carbonated (noisy even) but head fades quickly. AROMA: low, spicy, honey FLAVOUR: Uncomplicated, honey flavours, clean, finishes dry

M19 – Flow Frame Soak II

(Belle Saison Yeast – 25°C un-carbonated (I plan to ‘re-carbonate’ all bottles individually) – 12% ABV)

TASTING NOTES – APPEARANCE

Hazy, light straw, still. AROMA: spicy & full FLAVOUR: Spicy interesting, strongly alcoholic and drinkable

… and a couple more not bottled yet (M16 & M20)

M16 – Wild Traditional

(34/70 Weihenstephan Lager Yeast – 12°C – in fermentor … 1.095-1.002=12% ABV)

M20 – Our Saucy Kveik

(Kveik Yeast – 25°C – in fermentor … 1.070-0.996=10% ABV)

Again, looking forward to catching up, hearing and tasting what’s been going on.

Best regards, Matt Reed

2019 Mead Group Schedule

17 JAN 2019
21 MAR 2019
16 MAY 2019
18 JUL 2019
19 SEP 2019
21 NOV 2019

FOR MORE INFO ON MEAD

BJCP’S MEAD RESOURCES
GUIDE TO MAKING MEAD
FERMENTATION HANDBOOK
AUSTRALIAN MEADMAKERS FACEBOOK PAGE
STONE DOG
HUNTER AND THE HARP