The Compleat Meadmaker : Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations Author: Ken Schramm | Language: English | ISBN:
B003C31OI4 | Format: PDF
The Compleat Meadmaker : Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations Description
Mead (honey wine) is the new buzz among beverage hobbyists as more and more consumers start to make their own. This up-to-date title tells the novice how to begin and the experienced brewer or winemaker how to succeed in this newest of the beverage arts.
- File Size: 1902 KB
- Print Length: 216 pages
- Publisher: Brewers Publications (March 12, 2010)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B003C31OI4
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #57,710 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #20
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Drinks & Beverages > Spirits - #46
in Books > Cookbooks, Food & Wine > Beverages & Wine > Wine & Spirits > Wine
- #20
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Drinks & Beverages > Spirits - #46
in Books > Cookbooks, Food & Wine > Beverages & Wine > Wine & Spirits > Wine
When I saw the title, my first thought was, "he spelled `complete' wrong." Then I thought about it. Mead is an ancient brew - arguably the first fermented beverage - so why not use an ancient spelling of the word? It fits.
Ken Schramm has done for meadmaking what Jon Iverson, Terry Garey and Daniel Pambianchi have done for winemaking - written a book that will serve the home craft with authority for years to come. Indeed, it was a joy to read. From the historical asides to the award-winning recipes, this book was meant to educate and use. The hardest part was resisting the temptation to put it down and run out to buy some honey.
"Mead, once considered far superior to both wine and beer, fell into obscurity as honey became scarce and expensive, and was never reclaimed from the nobility's vault in which it was laid. Through the work of many people and by virtue of the quality of the beverage itself, mead is making a comeback. This book endeavors to push that comeback along." Thus, quite succinctly, Ken Schramm lays out the gauntlet he chose to run. In my judgement, he succeeded admirably.
The book is divided into four parts. These are Background, Process, Ingredients, and Recipes, followed by appendices, glossary, bibliography, and a very useful index.
Background: I am an historian by education. As such, I am drawn to historical accounts that support my hobbies. So it was with great delight that I read in the opening chapter a fairly good argument for mead claiming the title of oldest fermentable beverage. Indeed, the whole first chapter is about the history of mead, from accidental discovery by paleolithic or neolithic man to the great mead traditions of ancient Egypt, Europe, and wherever sailors sailed.
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