Many thanks to Jon for sharing his mead-making knowledge with Long Beach Beekeepers last weekend. I can't wait to taste the finished product! Here are a few photos from the class. 

If you took the class, be on the lookout for an email invitation to our online uncorking party at 2pm on 8/20. 

A little bit of additional information, from Jon via Rene:

If someone thinks their mead is not at all active, they can add 1/4 tsp yeast per the instructions below. (Available by advance request at the 8/7 LBB Club meeting at EDCO or for pickup later).

Get 1/2 cup of water to 110 degrees and mix in 1 tablespoon of sugar or honey preferably. Then add 1/4 tsp of yeast. After that, let it cool down (about 20 minutes) to at least 80-85 degrees before adding to the mead. Half way through can add a tsp more honey.

Keep in mind that things like temperature, amount of sugars and yeast, etc. affect fermentation rate. 

Rene, yours had a nice froth!

On Monday & Tuesday I had some foam (first two pics), then it dissipated (third pic).  I have to really study it to now see tiny, tiny bubbles here & there, so not sure if that is normal.

Interested in the final result!

"Sludge" on the bottom which is dead yeast, if I remember Jon correctly.

My Mead is light in the middle, darker in bottom and cloudy in the top; not noticeable bubbles and I think mold is developing on the top. What should I do?