The Complete Guide to Making Mead: The Ingredients, Equipment, Processes, and Recipes for Crafting Honey Wine

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9780760345641: The Complete Guide to Making Mead: The Ingredients, Equipment, Processes, and Recipes for Crafting Honey Wine

Some stories suggest that mead was originally discovered when one of our not-yet-upright forebears stuck their hand in a fermenting bee hive and came away with a honeycomb containing a little more than they bargained for. Whatever the truth, brewers have brought this beverage into the twenty-first century, and you can rest assured that The Complete Guide to Making Mead is a thoroughly up-to-date, modern, and authoritative guide to homemade mead. Best of all, it has something for everyone, from the stone-cold beginner to the seasoned veteran. Award-winning mead-maker Steve Piatz begins with a brief history of the fermented beverage; a rundown of the various types of mead; and a discussion of the many types of honey that are available, their characteristics, and where to source them. Readers will be treated to discussions of yeast and special ingredients, as well as what equipment is necessary and reccomended and an illustrated and detailed look at the basic process. Readers will also discover advanced techniques, such as oaking, clarifying, aging, spicing, and blending. There are even sections on developing recipes and troubleshooting problems with the brewing process.With more than 100 color photos, The Complete Guide to Making Mead includes dozens of recipes for basic meads (honey only), melomels (honey and fruit), metheglins (honey and spices), and braggots (honey and malt).

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The Complete Guide to Making Mead: The Ingredients, Equipment, Processes, and Recipes for Crafting Honey Wine

Meads are characterized by a handful of key parameters
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Mead Varieties - Traditional Mead

The Beer Judge Certification Program (BJCP) calls a mead made with honey and water but no spices or fruit a traditional mead. All the fermentable sugars in the traditional mead come from the honey. The subtypes in the traditional mead category—dry, semisweet, and sweet—suggest that the outward difference is in the amount of residual sugar (sweetness) left in the finished mead. The sweeter versions tend to have increased body (viscosity) as a result of the residual sugars in the finished mead, but this is also influenced by the initial strength. They may also have increased alcohol, but that is not required.

Fruit Mead

Within the BJCP taxonomy, meads that include fruit are called melomels. Melomels made from some fruits are so common that subcategories exist just for those fruits. The names of some melomel subcategories follow the historic English names. The fruit and honey aspects of fruit meads can range from subtle to obvious. Both the fruit character and the honey aspect need to be evident but do not need to dominate. A large range of acceptable levels exists for both the honey and fruit aspects. The fruit character in the melomel needs to be pleasant to support the mead, to be well melded, and to be natural. The balance of the mead may be impacted by the acids and tannins the fruit contributes to the mead, and the color of the melomel may be significantly impacted by the type and quantity of fruit used.

Spiced Mead

The spice/fruit/herb/vegetable and honey aspects of these meads can range from subtle to obvious. Both the spice/fruit/herb/vegetable character and the honey aspect need to be evident but do not need to dominate. A large range of acceptable levels exists for both the honey and spice/fruit/herb/vegetable aspects. The spice/fruit/herb/vegetable character in these meads needs to be pleasant, to support the mead, to be well melded, and to be natural. The balance of the mead may be impacted by the acids and tannins the spice/fruit/herb/vegetable contributes to the mead, and the color of the mead may be significantly impacted by the type and quantity of spice/fruit/herb/vegetable used

About the Author:

Steve Piatz is a retired computer engineer and an award-winning beer and mead-maker. A member of the Minnesota Homebrewers Association and the Saint Paul Homebrewers Club, a Grand Master V BJCP (Beer Judge Certification Program) judge, and an Exam Director for the BJCP exam program, he resides in Eagan, Minnesota.

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Steve Piatz
Editorial: Voyageur Press Inc, United States (2014)
ISBN 10: 0760345643 ISBN 13: 9780760345641
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Descripción Voyageur Press Inc, United States, 2014. Paperback. Estado de conservación: New. Language: English . Brand New Book. Some stories suggest that mead was originally discovered when one of our not-yet-upright forebears stuck their hand in a fermenting bee hive and came away with a honeycomb containing a little more than they bargained for. Whatever the truth, brewers have brought this beverage into the twenty-first century, and you can rest assured that The Complete Guide to Making Mead is a thoroughly up-to-date, modern, and authoritative guide to homemade mead. Best of all, it has something for everyone, from the stone-cold beginner to the seasoned veteran. Award-winning mead-maker Steve Piatz begins with a brief history of the fermented beverage; a rundown of the various types of mead; and a discussion of the many types of honey that are available, their characteristics, and where to source them. Readers will be treated to discussions of yeast and special ingredients, as well as what equipment is necessary and reccomended and an illustrated and detailed look at the basic process. Readers will also discover advanced techniques, such as oaking, clarifying, aging, spicing, and blending. There are even sections on developing recipes and troubleshooting problems with the brewing process.With more than 100 color photos, The Complete Guide to Making Mead includes dozens of recipes for basic meads (honey only), melomels (honey and fruit), metheglins (honey and spices), and braggots (honey and malt). Nº de ref. de la librería AA29780760345641

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Steve Piatz
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Descripción Voyageur Press Inc, United States, 2014. Paperback. Estado de conservación: New. Language: English . Brand New Book. Some stories suggest that mead was originally discovered when one of our not-yet-upright forebears stuck their hand in a fermenting bee hive and came away with a honeycomb containing a little more than they bargained for. Whatever the truth, brewers have brought this beverage into the twenty-first century, and you can rest assured that The Complete Guide to Making Mead is a thoroughly up-to-date, modern, and authoritative guide to homemade mead. Best of all, it has something for everyone, from the stone-cold beginner to the seasoned veteran. Award-winning mead-maker Steve Piatz begins with a brief history of the fermented beverage; a rundown of the various types of mead; and a discussion of the many types of honey that are available, their characteristics, and where to source them. Readers will be treated to discussions of yeast and special ingredients, as well as what equipment is necessary and reccomended and an illustrated and detailed look at the basic process. Readers will also discover advanced techniques, such as oaking, clarifying, aging, spicing, and blending. There are even sections on developing recipes and troubleshooting problems with the brewing process.With more than 100 color photos, The Complete Guide to Making Mead includes dozens of recipes for basic meads (honey only), melomels (honey and fruit), metheglins (honey and spices), and braggots (honey and malt). Nº de ref. de la librería AA29780760345641

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Descripción Voyageur Press (MN) 7/30/2014, 2014. Paperback or Softback. Estado de conservación: New. The Complete Guide to Making Mead: The Ingredients, Equipment, Processes, and Recipes for Crafting Honey Wine. Book. Nº de ref. de la librería BBS-9780760345641

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