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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.
- Sales Rank: #32534 in Books
- Brand: Brewmaster
- Published on: 2003-06-09
- Original language: English
- Number of items: 1
- Dimensions: 10.09" h x .65" w x 7.10" l, .97 pounds
- Binding: Paperback
- 216 pages
Review
"...hands down the best mead how-to book... If you make mead... you *need* this book... " -- Vicki Rowe, Webmistress and meadmaker, www.gotmead.com, July 15, 2003
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.
Most helpful customer reviews
1 of 1 people found the following review helpful.
A well rounded, up-to-date guide to Mead-Making
By Digiphreak
Ken Schramm presents a clear, logical guide to the art and science of mead-making, presenting traditional methodology and more recently developed techniques (such as no-boil or low temp processing) in a nice balance. While there is an introduction to the history of mead, it is not a long, drawn-out affair as in many texts, focusing more on considerations that prompted the advancement of technique. Since you are reading this book with an eye towards creating your own mead, this will probably be more useful to you than an obtuse history lesson.
Coming more from a winemaking background, Ken's discussion on the use of sulphites in mead was the most helpful item to me personally- with friends and family members sensitive to sulphites, it hadn't occurred to me that the inherent properties of honey could be used to minimize or even eliminate their use under certain circumstances. For me, this alone was worth the price of admission.
Also included is a fairly extensive guide to the additions of fruits and spices, with good advice on creating and blending your own creations, and some good "baseline" recipes to get you going, as well as a good discussion on sanitation practices.
3 of 3 people found the following review helpful.
Dated, not "compleat," but I'm still glad I purchased it
By A. Wickman
This book is *not* "compleat," and the main reason for that is that it's dated. It was published in 2003.
As a somewhat-experienced homebrewer, but who had never made a batch of mead, I purchased this book to learn about the craft. If you're already a homebrewer, then you'll find an awful lot in this book that you already know. I've never made wine before, but I suspect that the same comment would apply for an experienced home winemaker.
As I was almost ready to make my first batch, and I had some unanswered questions, I started to Google things and found references to things that are not mentioned in the book at all. A couple of notable items are degassing of the must and staggered nutrient additions, which are practices that arose after the book was published. In addition to those omissions (at no fault of the author, who is indeed a recognized expert on the subject of mead), I also found the book a to be little thin on certain technical details, like pitching rates, optimum fermentation temperatures and the like.
I still don't view the book as being money wasted and I'm glad that I got it, but I must caution the buyer that it is somewhat dated and is not "compleat." You'll still need to go online to various discussion boards and/or get guidance from experienced friends. And you'll find a lot in here that you already know if you're an experienced homebrewer.
3 of 3 people found the following review helpful.
Read it. Then read it again. Then memorize it.
By John
There's not much to be said about this text that hasn't already been said by experienced and newbie mazers alike, but let me say it again in case any of you missed it: Schramm knows what he's about, and you need to read this book if you want to get into making mead. To put it mildly, I went from never having brewed anything to making award winning meads and setting up hives in my back yard within a couple of years. OK, so I'm obsessive. But that obsessive drive feeds on information, and there's no better starting point than the Compleat Meadmaker.
You don't necessarily HAVE to buy this book before you kill a bottle of Carlo Rossi and start your first batch of JAOM in a closet, but you should. Short of a meadmaking buddy who knows the ropes (or access to r/mead, who will also tell you to buy this book), this book is the best source of information you can get your hands on.
Now, I don't share Ken's thing for sour cherries, but I'll tell you this: that braggot recipe, the Don't Cry for Me, Spargentina? Yeah. That's a good recipe. And by good I mean two cases of it made me the most popular and least remembered person at every event I brought it to. Get brewing, learn, and drink like a viking!
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