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Download The Compleat Meadmaker: Home Production of Honey Wine From by Ken Schramm PDF

By Ken Schramm

Mead (honey wine) is the recent buzz between beverage hobbyists as a growing number of shoppers begin to make their very own. This updated name tells the beginner the best way to start and the skilled brewer or winemaker find out how to achieve this most modern of the beverage arts.

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

Mead (honey wine) is the recent buzz between beverage hobbyists as a growing number of shoppers begin to make their very own. This up to date identify tells the beginner find out how to start and the skilled brewer or winemaker find out how to reach this latest of the beverage arts.

Extra info for The Compleat Meadmaker: Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations

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Modern wine purists are given to granting esteem only to grape wines, and in some cases only dry French or Italian wines. They find references to the excellence of meads or sweet wines (especially those sweetened with honey) repugnant. ” It does seem logical that with sweets in such short supply, sweet wines and meads would be novel attractions, but at the same time such condescension can make one question the line between purist and snob. From the Paleolithic era until well into the Roman Empire, honey was the only sweetener available throughout Europe and the Middle East.

It is very interesting to note that the concentric regions of native Apis mellifera and Melipona species on the African continent represent the areas richest in Australopithecine and other pre-hominid fossil remains, and also reflect the areas wherein mead, Tej, or some other fermented honey-based beverages are still produced. It goes beyond presumptuous to make the correlation between the availability of honey and the development of successful early man, but the development of such a species in an area with an abundance of calorically rich foodstuffs does not seem farfetched in the least.

As they learn and experiment, they stretch the limits of mead tradition. The results have been truly inspiring and have given rise to a rebirth of this noble drink on both the amateur and commercial levels. While I value tradition and history more than many, this book strives to move beyond traditional accounts and bring meadmakers a broader, more scientific knowledge of their craft. Anyone familiar with amateur brewing and winemaking has seen a similar trend in the past decade or so. As these hobbies expanded, so did the amount and quality of information available to amateur practitioners.

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