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, by Ken Schramm
Download PDF , by Ken Schramm
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Product details
File Size: 1406 KB
Print Length: 226 pages
Publisher: Brewers Publications (June 9, 2003)
Publication Date: June 9, 2003
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B01M8HKK6P
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Amazon Best Sellers Rank:
#118,109 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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.
Lots of great recipes and information contained in this book. I will say that the newest mead making book that I have found recently (2014) is a gem that complements the information in Schramm's book- see "The Complete Guide to Making Mead: The Ingredients, Equipment, Processes, and Recipes for Crafting Honey Wine" by Steve Piatz (ISBN: 978-0760345641). That being said, Schramm's book covers in good detail advanced mead making techniques as well as walking through the basic process of making your first batch. Note that many of the references contained in this book are now out-of-date (ex. the spice store Schramm references frequently-Rafal's- is now out of business). Schramm's discussion of different yeasts he used is helpful for someone that is just getting started in mead making and not sure which wine yeasts to use (since there are few mead-specific yeasts available). Pair Schramm's book with the above mentioned 2014 Piatz book (which provides great photos of the mead making process) and you are ready to get making mead!
I guess it's kinda outdated but a must have if you're interested in making mead. It gave me a rudimentary understanding of what to do , however I found the "Let there be melomels" a better understanding of when to use what and how to use ingredients more effectively. That being said I do think this is a must(no pun intended) read for everyone who has never made a homebrew and looking to jump into wine/mead.
This book is a large snap shot of how to make honey wine (mead). (Mead was the original party drink of the Vikings and Anglo Saxons while beer was basically used like water with just barely enough alcohol in it to make the water safe to drink.) This book covers just about everything and the authors well-rounded education shines through in every well-spoken and educational chapter.This is the "Betty Crocker Cookbook" of mead making... No it doesn't have tons and tons of recipes but it does have a fair number of them and tons of ideas to create your own recipes. The book covers everything from how much honey and of what kind to use, spices, fruits, sanitation and a good history of mead and chapters on honey and a bit of general Chemistry.I have found the "No Heat" method of mead making (as explained in the book) to be simple and produce wonderful results.My own notes in addition to the book are as follows. Although the book walks you through the mead making process in great detail the one error is the book doesn't tell you how to make your mead taste like mead in the chapters that explain how to START making mead. The process as the book describes converts almost all the honey to alcohol but leave few sugars to even taste like mead. The actual answer to this problem can be found in the index under sweetening but that's in a different section.The short version is convert the honey to alcohol, get fermentation to finish and then add more honey or whatever juice to sweeten it and get the flavor to suit your taste... the books instructions are more complete than mine but keep in mind you will have to look up that section it is not in the section for beginners.Lastly there is an orange red airtight cover for glass carboys that has two holes, the central hole is obviously for a racking cane to drain liquid but there are no instructions for what the other hole is for... The other hole is to blow into in order to create air pressure that starts the racking process (siphoning).This doesnt seem to be covered anywere even though theres no way for a novice to know it...The book is great overall and well worth the price.
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