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Rating: 
- 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
Rating:
- 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 meadsKen'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
Rating:
- Bee fermentedAn 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.
