Mead (honey wine) is the new buzz among beverage hobbyists as more and more consumers start to make their own. This up-to-date title tells the novice how to begin and the experienced brewer or winemaker how to succeed in this newest of the beverage arts.

Customer Review: The most Complete book you'll find

No book can tell you *EVERYTHING* about making mead. There are new ideas and opinions brewing all the time. That being said, this book is a true blessing for anyone interested in making mead.

I wish Ken Schramm spoke more on fermentation temperature and methods of controling it. Not everyone has the luxury of air conditioning (or even indoor brewing). Here's a bit that may help fill in this gap:

For most wine yeasts, ideal fermentation temperatures should be as follows:

Start fermentation - 78F/26C
Main fermentation - 65F/18C
Near end fermentation - 80F/27C

Commercial grape wineries ferment with wines at 60F/15C - 70F/20C. I've even heard 55 F to 70 F.

For practical purposes, 70F/21C - 75F/24C will do just fine for most meads, depending on the tolerance of the yeast used. The lower end of this range ensures a robust fermentation while minimize harsh fusel alcohols that affect the taste of the finished product.

The best way to ensure proper fermentation temperatures is to take a somewhat high tech approach from the beer home-brewers and use a chest freezer or refrigerator equipped with a plug-in temperature controller (Ranco makes a good one) - Simple and efficient. It'll get you through the icey days of winter and the dog days of Summer.

Customer Review: Worth Every Penny.

The yeast and honey tables in this book make it worth the price. It gives a good history and theory of mead, as well as a good few great recipes. Definitely recommend this book to anyone interested in making or drinking mead.

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