DIY Mead Webinar with Jereme Zimmerman
Advance Registration Sold Out
Wednesday, April 29, 3:00 p.m. CDT (Note: The time is CENTRAL. Please plan accordingly!)
Experience the simplicity of capturing and cultivating wild yeast for creating your own wild-fermented mead and other fermented beverages. Participants will learn how to create a jar of mead that they can ferment and drink, or use as a starter for a larger batch of mead later. Jereme Zimmerman discusses techniques and recipes for myriad flavoring and alcohol-level possibilities, and he provides answers to questions that participants can ask throughout this live online event.
This 90-minute webinar is an opportunity to interact with one of the country’s leading authorities on mead and home brewing in general. It is limited to 100 participants. One of our goals is to customize the content based on what participants are interested in learning about. During the registration checkout you will be given the option to ask three questions that you are most interested in having Jereme answer. Please keep the questions centered around mead making and brewing/fermenting with honey in general. Jereme will use these questions to prepare answers. On the morning of the April 29, you will receive an email invitation with instructions on how to join the webinar, which is being hosted through Zoom. Please note: An internet connection is required along with the Zoom app. Participants will not have their cameras enabled but you will be able to view the host and participate in the Q & A. More information on Zoom webinars can be found by clicking the link at the bottom of this description. If you have never participated in a Zoom meeting or webinar, we strongly recommend that you read over the tutorial before this event.
About the host: Jereme Zimmerman is a writer and traditional brewing revivalist who lives in Kentucky. He has been published in various magazines and websites, and he travels globally to speak on topics such as fermentation, natural and holistic home brewing, modern homesteading, and sustainable living. He is an avid fermenter and researches extensively into traditional fermentation practices in order to revive lost food arts and to educate people on how to preserve food using traditional, natural, and healing ingredients and techniques. His first book, Make Mead Like a Viking, was published in 2015, and it was translated into German as Met Brauen wie ein Wikingerin 2016. His second book, Brew Beer Like a Yeti was published in September 2018.
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