Making Your Own Mead: 43 Recipes for Homemade Honey Wines

Looking forward to try some of these recepies out...if I can find the ingr. Here in Iceland

Good book ,look forward to trying themail recites, thank you

good

Love this book, going to make wine for xMas

Perfect

Bought as a gift so had to buy another item as this was not suitable. Hopefully the content is good and useful to the recipient.

Originally published in 1968 and clearly not updated when reprinted in 2013 so all the weights are in ounces with a typical recipe calling for 1/4oz tartaric acid, 1/2oz malic acid and 1/15oz tannin, rendering those 43 recipes a bit useless unless you want to do the calculations yourself. TBH the recipes are a bit strange too calling for malic acid and tannic acid which despite a decade of Mead making myself I've never actually used. The instruction on making mead aren't great starting by suggesting you sterilise the honey -this basically ruins the honey and is completely unnecessary and it's sterile anyway. The hydrometer gets a paragraph but there's no explanation as to how to calculate alcohol content using one. The author's also advise topping up mead with water when re-racking but fail to mention this will throw off hydrometer readings for anyone wanting to calculate alcohol content. The book doesn't give any information on stabilising Mead beyond adding Campden Tablets. There is also no information on clearing, fining or ageing meads at all.

Book seems to be well out of date

Exactly what I wanted

I have brewed mead for a long time, and Im always in the look out for new ideas. I have made many variants of mead, from Cheesecake strawberry melomel, to white chocolate mead. So im always on the look out for new ideas. Anyway i did a search for mead and this was one of the books that appeared. Since it was under ten, i gave it a shot. The book is a small book, but the quality of the print is excellent. While it appears to be a small book, it is straight foward and is loaded with recipes. I really like that they decided to to make the recipes for a one gallon run. This makes it easy to adjust amount if you want to say make a five gallon batch or a six gallon batch etc. Other books are not stadarized, i have seen books where the recipe is for one gallon, the next one for 2.5, the next for five etc. Some books i have seen dont even tell you the yield. . It just complicates matters by not being consistent with the final yeild. The recipes in this book are for one gallon batches and its easy to figure out what adjustments you need make if you want to make a larger batch. This nice thing is that since it is for gallon batches it is easy to set up an experimental batch of a specific mead to see whether you will like it or not. For example there is a recipe for gooseberry mead. I did not want to do a five gallon batch and find out imwas not gonna like it, so i followed the one gallon recipe of this book and im glad, bc gooseberry mead is not to my liking. But the Ale mead was, so i later made a five gallon batch of it. The book ismto the point and simple, it tell you what you need to get started and has lots of recipes, it doesnt go off on tangents, or get scientifically technical. Small book but loaded.

First of all, I was surprised to notice the very small size of the book when I received it. There is only a total of 60 pages, which seems awfully low when talking about making mead. There is section covering the historical setting and sources, which takes about 1/3 of the book. Interesting, but if you already know a little about mead, you most likely will not learn much. The mead making technique covers a mere 10 pages. It's very very basic, but there are several illustrations that help in having an idea about the setup one could like to deal with their beverage. There are 7 recipes for regular mead. They also devote a small section to melomels (fruit meads), totalling 14 recipes. Most of them are very basic, like "take the regular mead, add *choose your fruit*, and let ferment. While good, it lacks a lot of originality. Kudos for briefly talking about Pyment, Cyser and Metheglin and Hyppocras , and others drinks including honey, but then again, I'm kind of not really impressed about this book. It's a very basic guide to mead. I would not use this book alone, as it lacks a lot of the information, in my opinion, about safety, being sanitary,potentials problems, etc. It's not bad, the info still seem accurate, but I was really expecting more out of this one. If you really don't have more money to buy another one, you can make something out of it, but I would suggest moving on to a more complete book.

A few recipes, very little background on actually making Mead. You're better to spend some time surfing the internet than buying this.

This is a fantastic book, and one I would heartily recommend to anyone else who, like me, have no mead making experience. It has a brief history of mead, and some nice facts about it, then goes into the process simply and completely on how to make good mead. Towards the end of the book it gives you a good triple handful of wonderful sounding recipes that I cant wait to try and make. The book was able to take me... a regular guy who has 0 wine making experience and ive just finished putting my first batch to ferment in my carboy. An Orange Melomel…. it smelled WONDERFUL, I can not wait to taste it in a few months.