Product Description

As one of the most ancient of human beverages, mead arose in part because it was easy to make. Today' hobbyists rediscover the simplicity of making mead while revelling in the range of flavours that can result. In this book, 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 flavourful variations on the basic theme that lead to meads flavoured with spice, fruits, grapes and even malt.

Product Details

• Amazon Sales Rank: #162839 in Books
• Published on: 2003-07-29
• Original language: English
• Number of items: 1
• Binding: Paperback
• 216 pages

Review
"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.

Jack B. Keller, The Winemaking Homepage: http://winemaking.jackkeller.net
"Ken Schramm has... written a book that will serve the home craft with authority for years to come."

From the Publisher
A Modern Guide to the Ancient Art of Meadmaking
Ken Schramm's passion for mead flows from a long-time interest in the bounty of nature. Under the tutelage of his grandfather, he has restored a few neglected fruit trees into a backyard orchard that now bears more than 100 different varieties of apples, cherries, peaches, plums and berries at his home in Troy, Michigan. Shortly after receiving The Complete Joy of Home Brewing as a Christmas present from his brother in 1987, Schramm made a batch of Raspberry Barkshack Ginger Mead, and a love affair began. Since then, he has mastered the full range of mead, from simple honey and water infusions to luscious combinations with his many fruits and refreshing spritzers infused with both exotic and homegrown herbs and spices. In The Compleat Meadmaker, Schramm shares his in-depth knowledge of the ancient and often-mythologized beverage. This concise but comprehensive text begins with simple and successful instructions for the novice making their first batch and later provides proven award-winning recipes that newcomers can readily produce. Once he has introduced the techniques of mead production, he focuses on the key to all good wines, namely the ingredients. Of course this begins with an in-depth look at honey—including descriptions and USDA data for more than 40 varietal honeys such as clover, orange blossom, mint and Tupelo. Additional sections examine grapes and other fruits, herbs and spices and the many malted grains that can be used in making mead. Through these ingredient chapters, Schramm imparts an understanding of the meadmaker's art that can only come to someone who is broadly knowledgeable in every aspect of the beverage. As a result of his broad perspective, Schramm's text fits comfortably into the hands of many who already enjoy some part of the process. Brewers who have dabbled in mead will find the keys to greater success. Beekeepers who have tasted but never made honey wine will discover the simple steps needed to make their own. They'll also see the benefits that their varietal honeys can provide to their meadmaking customers. Gardeners and orchardists will find new and flavorful ways to use their harvests to delight their friends. Others will find joy in Schramm's guidance because of mead's healthful and ancient roots. Schramm takes a fresh look at the history and development of mead from before recorded history, to its early role as 'Nectar of the Gods' and the favored drink of the Vikings. He also comments on the virtues of beekeeping, and the natural purity of honey and homemade beverages. Although mead and its history may be ancient, Schramm's advice is rooted in the present, providing modern meadmakers the tools and information they need to create delicious meads easily and consistently, without stress or fuss. His love of fruit, honey and the many variations of mead is evident throughout the book. With enough depth to make it interesting, and enough humor to keep it a pleasant read, The Compleat Meadmaker fills a long-lingering void in the literature on mead.

Customer Reviews

Bee fermented
An interesting, well written and laid out book. There's lots of useful information and scientific detail, aimed more at the experienced winemaker, and for the beginner there's a short introduction to the basics. There are eleven recipes but this is not just another recipe book - it gives you a basis for experimentation, search the Net if you want more ideas.

I am a long practised home winemaker (hic!), of both kit and country wines, and have just started keeping bees on a small scale so the production of mead seems the next natural step.

A real plus is that it includes more chemistry and scientific study information than most other books on brewing (and beekeeping). The chapter on yeast and fermentation includes the chemical equation for fermentation, and the properties of honey are broken down in to what can be measured and what cannot - its flavour and aroma. You don't have to study the science to produce a great brew but it can add to the enjoyment.
As well as discussing how the varieties of honey will influence the mead produced there are chapters covering the choice of the other ingredients used in brewing melomel, pyment, metheglin and braggot.

I wouldn't recommend this book alone to the complete beginner but would suggest reading more about the practicalities of wine/mead fermenting elsewhere.

Bad points :Unfortunately for the UK reader, the excellent section on the composition and characteristics of honey varieties doesn't cover some of the main UK crops and many of those listed are not produced here. For anyone outside the US the 14 pages of suppliers contact details are perhaps a waste of space. The monochrome pictures are mostly dull and add little, just a few colour pictures of honeys or meads would have been much nicer.

Very nearly top marks.

The truth about 1st batch to award winning meads
Ken's book was the first printed source for meadmaking that I read. It is very informative about many things including details on varietal honey and specifics about the harvesting process. The technical information about honey vareities is also very useful.

The recipes are few but good. I gained enough knowledge about the use of honey, fruits and spices to formulate many of my own recipes. This book helps to partner good information and techniques with your own creativity and imagination to make excellent mead right from the start.

My wife and I bought this book in June 2003 at the AHA conference in Chicago. We started making mead in August 2003. In 2004 we won a gold medal at the AHA National Homebrew Competition and in 2005 we won Gold and Bronze medals and were crowned the AHA Meadmakers of the Year for a Muscat Pyment.

We do believe that Ken's book had a lot to do with that. The book quickly takes you past the beginner steps many of us stumble on when starting a new hobby.

Buy the book and good luck.

Curt and Kathy Stock
St. Paul Homebrewers Club

Hmm could be improved
This isnt a bad book by any stretch of the imagination, perhaps the only problem I have with it is that the weights and measures are all in American style which makes it slightly clumsy for British brewers. Not such a problem really as it is easy enough to pencil in British quantities in the margins. Excellent recipes included, and provides real help for those annoying tricky problems the Meadmaker might stumble across from time to time.