Yeast in Mead Fermentation Seminar with Ken Schramm

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, Ken Schramm will share the knowledge he has gained in his investigation into the many nutritional, physiological and metabolic factors which govern the performance of yeast as it ferments honey.

Topics will include: 

  • Understanding yeast as an organism
  • Rehydration, Attemperation, and Pitch
  • The Lag Phase
  • Aerobic Reproduction
  • Anaerobic Fermentation
  • Early, Mid, and Late Fermentation
  • Flocculation
  • Yeast’s needs for optimal fermentation 
  • De novo fermentation characteristics
  • Individual yeast strains and performance characteristics

Attendees will gain a more complete understanding of the anatomy, morphology and physiology of Saccharomyces cerevisiae, and will leave with a better foundational relationship with this critical partner in meadmaking.
This event will be held on Saturday, April 20th from 9:30am – 5pm.  In person attendees will participate in a tasting, in-person discussion, and lunch will be provided. 
For remote attendees, the Zoom link will be sent to prior to the event. 

Get your tickets here:

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