The Compleat Meadmaker : Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations
As one of the most ancient of human beverages, mead arose in part because it was easy to make. Today' hobbyists rediscover the simplicity of making mead while revelling in the range of flavours that can result. In this book, veteran beverage hobbyist Ken Schramm introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters, he introduces flavourful variations on the basic theme that lead to meads flavoured with spice, fruits, grapes and even malt.
- Paperback | 216 pages
- 181 x 257 x 17.78mm | 431g
- 01 Jul 2003
- Brewers Publications
- Boulder, CO, United States
- b/w photos & tables
"Comprehensive, detailed explanations of the complexities of the process are rendered into simple straightforward language. ...this fascinating and very useful book, of interest to both beginners and seasoned mead makers." -- Runa, Issue 14, 2004.
About Ken Schramm
Ken Schramm is a mead maker, musician, fruit grower, baker, brewer, hunter, angler, fly tyer and lover of all things gustatory. He is the author of The Compleat Meadmaker (Brewers Publications, 2003), and has been involved in beverage hobbies since 1988. He has served on the AHA Board of Advisers, and is one of the founders of the Mazer Cup Mead Competition, North America's oldest mead-only competition. Ken opened Schramm's Meadery in Ferndale, MI in 2013. Ken lives in Troy, Michigan with his wife, Jean.
Our customer reviews
I have read this book cover to cover and still referring to it during the projects. History of mead and the process is explained in detail. Did you know that the mead is given to newly wed couples for their honey moon and if they conceive a child, couple pays an extra amount to the mead master. The additional ingredients besides honey and detailed recipes are also excellent. Oh also recipes are given in both metric and US gallon which is a bonus. Thank you Ken Schramm.show moreby Gurkan Yeniceri
I can't review the book yet, since I got it today, but I'm posting here my thoughts about it and UKBook itself. What I saw in book until now is a very complete work, interesting and helpful. Many information, recipes and things to work on. For UKbook, it's best book site on net. I, personally, don't know a better one so far. Kudos from me to Ukbook.show moreby Patrick Anlauf