By Ken Schramm. This book is by far the most detailed and authoritative book on home meadmaking. Ingredients, techniques, styles, and recipes. 212 pages.
By Ken Schramm. The most detailed and authoritative book on home meadmaking. Beginning with a history of mead and definitions of the major styles, this book covers procedures and techniques for making dry, semi-sweet, sack strength, or hydromel mead. Contains chapters on varietal honeys and ingredients, as well as mead styles: melomel, pyment, metheglin, and braggot. Schramm includes a section of his own recipes for traditional and show meads. Soft cover, with b/w photos; 212 pages.