The Compleat Meadmaker: Home Production of Honey Wine from Your First Batch to Award-Winning Fruit and Herb Variations

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 s hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can

  • Title: The Compleat Meadmaker: Home Production of Honey Wine from Your First Batch to Award-Winning Fruit and Herb Variations
  • Author: Ken Schramm
  • ISBN: 9780937381809
  • Page: 402
  • Format: Paperback
  • As one of the most ancient of human beverages, mead arose in part because it was easy to make Today s hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result In The Compleat Meadmaker, veteran beverage hobbyist Ken Schramm introduces the novice to the wonders of mead With easy to follow procedures and simple recipes, he As one of the most ancient of human beverages, mead arose in part because it was easy to make Today s hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result In The Compleat Meadmaker, 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 flavorful variations on the basic theme that lead to mead flavored with spice, fruits, grapes and even malt from the book s back cover

    One thought on “The Compleat Meadmaker: Home Production of Honey Wine from Your First Batch to Award-Winning Fruit and Herb Variations”

    1. As leveduras não utilizam oxigênio para produção de energia, afinal de contas, são fermentadores, mas afinal, por que se deve oxigenar a mistura antes de armazenar para a fermentação? Abelhas colhem o néctar apenas de flores? O hidromel é mesmo a bebida mais antiga do mundo e se sim, o que pode provar isso? Como funciona o processo de produção do mel pelas abelhas e como ocorre a fermentação do mel misturado a água? Essas e outras perguntas você consegue responder lendo esse diver [...]

    2. *This book was given to me. I doubt I would have bought it. I liked Ken's writing style, but this book lacks everything in terms of mead making and beer making in a traditional or fun or free or easy or Sacred and Herbal Healing Beers was just so much better. Fermenting honey is effortless. You don't need PH's or three types of yeast or even one type of yeast. If this had been my first go at mead making I would have quit right there and never made mead. Very glad I started with Sacred and Herbal [...]

    3. I now know how to make mead. First batches are going into the fermenter tonight. I found the history sections a little off, based on what I have read elsewhere, but the info on mead and honey is quite thorough. I hope to not need the parts on how to fix mead when it goes wrong, but I expect I will be glad it's there later.Schramm's writing is light enough that despite being a book on yeast and honey, I did snicker quite a few times while reading it.Assuming the recipes and techniques do translat [...]

    4. Unbelievable amount of knowledge, from beekeeping and the chemical properties of honey to recipes for mead and suggestions. Hugely recommended, even for just beer makers.

    5. Ken has one hell of a sweet tooth. I picked this book up as I am giving a talk on meadmaking next month and wanted to read the modern foundational text for the practice to round out the weird technical knowledge I've picked up over the years.I've produced fermented beverages as a hobby and professionally for seven and a half years now, and I am somewhat shocked that virtually every recipe in an introductory book about meadmaking has an original gravity above 1.08--meaning every mead, pyment, cys [...]

    6. Unfortunately no mention of staggered nutrient additions, perhaps that technique came after this book's time? If that had been included it would have rated five stars.

    7. If you can brew bear, you can easily make mead, although it takes a bit longer. Beginning with a history of mead, the author then proceeds into the components that make up mead, types of honey, and different additives such as spices, fruit, grain, etc.

    8. I rather liked this book. It was very straight forward and leaning a bit heavier towards technique, but with enough recipes/examples to illustrate and inspire (a balance I've definitely come to appreciate in any instructional text). Enough science to further my understanding of the subject without making me bemoan my lack of an Organic Chem course during college, and a whole lot of flexibility. It's nice to read a book that runs the gamut of instruction from "as long as your equipment is sanitiz [...]

    9. A decent look in to the mead making world. A little technical sounding at times because it seems he wants to make mead making and tasting similar to wine tasting and making in approach. Also gives a long section on honey and all the varieties there are. The section I found most interesting is the section on ingredients, particularly the herbs. Considering I already grow a few of them and actually planned on planting several others this coming year added to my excitement while reading the section [...]

    10. New to mead making myself, I found The Compleat Meadmaker to be the perfect balance of information, instruction, and recipe. After a brief overview of the history of mead and fermented drinks, the author presents basic tools and instructions for making a batch of mead, and then continues to elaborate, chapter by chapter, on all the ingredients used in mead and its derivatives. The final portion of the book is dedicated to recipes that are illustrative of all the information that has gone before. [...]

    11. This book is a great introduction to the history of mead and ingredients of meadmaking. If you want to learn how to identify, purchase and use the ingredients of honey, yeast, water, fruits, herbs and spices to make mead, and how these ingredients will affect your product, this is the book. However, if you are an aspiring home mead-maker looking for some basic recipes to start with, this book is not going to help you very much. I would recommend the mead recipes found in The Homebrewer's Bible f [...]

    12. The author writes evocatively, and he's a bit of a weirdo. At least, I don't find bee proboscises to be erotic-sounding. That said, I appreciate that he writes clearly without dumbing anything down. The flow of the book is also good; it starts with a basic mead recipe and then goes on to discuss various ways you can muck about with your mead, including varietal honeys, different strains of yeast, adding fruit or spices, and controlling for pH and other various chemical options. In related news, [...]

    13. The proof of this one was in the meadmaking. I brewed a Chipotle Metheglin on Mead Day in 2003, using some of Mr. Schramm's suggestions; it was sublime and won a few awards. I learned a lot here about honey, propiolis, bees, and the varietal names of fruits that would work well in a melomel. There are a lot of suggestions here; it will take me a few years to try them all out! One of the more intriguing items: the author uses neither sulfite nor heat on his must! He simply mixes everything up and [...]

    14. I suppose a review could be a little premature as it will be months before I get to taste the results of what I learned from the Compleat Meadmaker, yet, I have a good feeling that it sent me down the right path. Will update this review once I complete my first batch!Update 11/26/12:Bottled my first batch of mead based off the basic recipe within the Compleat Meadmaker which I had started in January. It's quite good! Now to try some of the book's other recipes

    15. I have never brewed anything before but had always been fascinated by the idea of making my own ale and mead. I had heard mead was easier so I decided to try that first. This book tells you everything, everything the beginner could possibly want to know about meadmaking. Schramm's book will satisfy someone who just wants to throw the ingredients in a jar and forget about them to the amateur chemist. If you want to make mead, get this book.

    16. This book is without doubt the BIBLE of mead making. I have yet to meet a mazier who does not use this tome as their go-to book for information on the art of mead making. If you have any interest in mead (either creating, drinking, or both), you could do a LOT worse than treating yourself to this great book.

    17. Finished reading it, and I think meadmakers have an odd sense of humor (judging form this book, and the mead folks I know) and I am happy to join their ranks. My group and I have successfully transferred our first batch (blackberry mead) and are impatiently awaiting time to try it (wont be ready to bottle for another 6 months or sogh)

    18. I wish I'd read this before we started our first batch. Demystified many meadmaking processes and remystified others. There's so much science to meadmakign that it can seem overwhelming, but Schramm makes it accessible to the chemistry-challeneged.

    19. Currently bouncing around this book while I make gallons of delicious booze. I'd recommend it as both a reference, and a cover-to-cover read. Much more modern techniques are discussed than just about anywhere I've found, and since the book has a few years on it, I can only hope for a follow up.

    20. Excellent!This book is essential to anyone who is interested in thanking their meads to the next level. It contains historical perspective, as well as detailed information about the ingredients that go into many mead varieties. It left me excited to try new things.

    21. Finally a book on mead that actually teaches you how to make mead, rather than containing some vague old-world recipes. Thanks to Ken Schramm I successfully brewed my first mead. I look forward to making more and more diverse meads.

    22. There have been several updates by Ken, mostly in articles and podcasts about structure nutrient additions that aren't in the book. Would like to see a 2nd edition.

    23. Provides an interesting history of mead and meadmaking. It's got a fair amount of jargon, enough to cause problems for a beginner like me, but it's a pretty reference.

    24. Definitely a great starting resource for Meadmaking. But I still had questions Would love for a new book that delved more heavily into current processes. (had a dated feel)

    25. Excellent source and reference book. All you need to know, covered in easy to read steps, on mead making. Very recommended

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