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More Information...
Publisher: Brewers Publications, 2003.
Soft Cover, 216 pages, 7 x 10.
Item #1334
From the Author:
My goal in writing this book is to begin bringing to meadmakers the breadth and depth of knowledge and resources that are available to beer brewers and winemakers. I sought to cover the many aspects of meadmaking in a comprehensive but easy-to-read fashion, and to provide readers with an understanding of the role quality ingredients play in creating a really pleasing mead. This complex, diverse and romantic drink deserves more attention than it has received in print. It can range from bone dry to profoundly sweet, and can be crafted to complement any type of food. If I spread some of my enthusiasm for mead, and for this simple, fun and remarkably rewarding hobby, then I will have succeeded at my task. About the Author:
Ken Schramm has been a meadmaker and amateur brewer since 1988. He has served on the Board of Advisors of the American Homebrewers Association and is the founding Competition Director of America's oldest mead competition, the Mazer Cup. He is an avid home orchardist, cultivating more than 100 varieties of fruit at his home in Troy, Michigan. He is also a dedicated fly tyer and fisherman. Table of Contents
Dedication
Acknowledgements
Foreword
Part One: Background
1. From the Beginning to a Modern Revival
2. Defining the Styles
Part Two: Process
3. Changing Honey into Wine
4. Beyond the Basics
5. Yeast and Fermentation
6. Conditioning, Aging, and Using Oak
Part Three: Ingredients
7. All About Honey
8. Fruit and Melomel
9. Grapes and Pyment
10. Spices and Metheglin
11. Grains and Braggot
Part Four: Recipes
12. Putting the Process and Ingredients Together
13. Appreciating Your Mead
Appendix 1: Honey and Other Suppliers
Appendix 2: Conversion Charts
Glossary
Bibliography
Index
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