Welcome to The Mead Institute! About the Mead Institute The Mead Institute is a nonprofit international membership organization for mead professionals and consumers that promotes education and global quality standards. We strive to uphold the values of quality, integrity, diversity, and hospitality in our materials and programing.The Mead Institute is dedicated to delivering mead education…
Presented by Ken Schramm in Collaboration with The Mead Institute. What is yeast? What does it do from pitch through floculation? How and why does the yeast do those things? The complexities of the intersection of yeast and honey-based substrates are largely under-reported. In this day long seminar on the relationship between yeast and meadmaking,…
Ray Daniels – “Excellence is what happens when Subjective Experience is significantly greater than expectations.”
How “good” is a bottle of mead, and how much should it cost? The relationship between consumer perception, product quality and commercial value in the beverage alcohol market is complex, mystifying, and continuously evolving. How the global consumer accords real worth to the drinks we consume is worth exploring. The core question in the entire…
Varietal Quality, Consistency and Verifiable Identity – A Quality Testing Process Development Project One of the things I am most excited about at The Mead Institute is leading the research that will help mead producers understand the markers of a consistent, pure and clean honey supply. As the cornerstone of the mead production process, consistent,…
Structure is common in the mead world, and it takes on a different meaning depending on the author. However, this mead lover defines structure as a combination of sweetness, carbonation, acid, tannin, alcohol, body, and finish. Here is a brief description of each component. Acid – how wet does the palate get from drinking the mead? Tannin – how dry does the mead feel…
The Cap is a layer of fruit, or other material including spices, herbs, or other ingredients, that floats up and is held at the top of the fermentation vessel by CO2 (and the buoyancy of the material) during active primary fermentation. This term comes from the conical shape of the heaped-up pomace (in grape winemaking)…