The Compleat Meadmaker (häftad)
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Format
Häftad (Paperback / softback)
Språk
Engelska
Antal sidor
216
Utgivningsdatum
2003-06-01
Upplaga
illustrated ed
Förlag
Brewers Publications
Illustrationer
b/w photos & tables
Dimensioner
255 x 180 x 20 mm
Vikt
430 g
Antal komponenter
1
ISBN
9780937381809

The Compleat Meadmaker

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

av Ken Schramm
(2 röster)
Häftad,  Engelska, 2003-06-01
200
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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.
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Fler böcker av Ken Schramm

  • Compleat Meadmaker

    Compleat Meadmaker

    Ken Schramm

    Since The Compleat Meadmaker was first published, mead has continued to grow in popularity as crafted beverages have become an established part of the beverage market in America. In 2003 there were roughly 60 commercial meaderies in the US, but by...

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Recensioner i media

"Comprehensive, detailed explanations of the complexities of the process are rendered into simple straightforward language. ...this fascinating and very useful book, of interest to both beginners and seasoned mead makers." -- Runa, Issue 14, 2004.

Övrig information

Ken Schramm is a mead maker, musician, fruit grower, baker, brewer, hunter, angler, fly tyer and lover of all things gustatory. He is the author of The Compleat Meadmaker (Brewers Publications, 2003), and has been involved in beverage hobbies since 1988. He has served on the AHA Board of Advisers, and is one of the founders of the Mazer Cup Mead Competition, North America's oldest mead-only competition. Ken opened Schramm's Meadery in Ferndale, MI in 2013. Ken lives in Troy, Michigan with his wife, Jean.

Innehållsförteckning

Table of Contents Acknowledgements Foreword Part One: Background 1. From the Beginning to a Modern Revival 2. Defining the Styles Part Two: Process 3. Changing Honey into Wine 4. Beyond the Basics 5. Yeast and Fermentation 6. Conditioning, Aging, and Using Oak Part Three: Ingredients 7. All About Honey 8. Fruit and Melomel 9. Grapes and Pyment 10. Spices and Metheglin 11. Grains and Braggot Part Four: Recipes 12. Putting the Process and Ingredients Together 13. Appreciating Your Mead Appendix 1: Honey and Other Suppliers Appendix 2: Conversion Charts Glossary Bibliography Index

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