This months speaker will be Mark Luterra.
Mark Luterra has been making mead since 2009 and keeping bees since 2011. He has, to date, made 53 five-gallon batches of mead using mostly honey from his own apiary and any apples, pears, quince, peaches, berries, and rose petals he can get his paws on. He has found that many people who say they don’t like mead enjoy his fermentations, which are typically less sweet and more wine-like than commercial offerings. Mark is currently fermenting eight meads including a quince-nectarine blend, a cyser made with bitter, astringent cider apples, and a traditional mead made with a unique vanilla-toned honey that might be meadowfoam. He will be presenting on the basics and not-so-basics of making delicious mead at home. He much prefers discussing to lecturing, so bring your questions and recipe ideas.
Here is a pdf slideshow from Mark’s talk on 11/15/2017. (The file is 1.6mb so it may take a moment to download)