Paperback: 216 pages
Publisher: Brewers Publications (June 9, 2003)
Product Dimensions: 7.1 x 0.6 x 10.1 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review: 4.7 out of 5 stars See all reviews (233 customer reviews)
Best Sellers Rank: #10,171 in Books (See Top 100 in Books) #9 in Books > Cookbooks, Food & Wine > Beverages & Wine > Wine & Spirits > Wine #15 in Books > Cookbooks, Food & Wine > Beverages & Wine > Homebrewing, Distilling & Wine Making #96 in Books > Parenting & Relationships > Marriage & Adult Relationships
When I saw the title, my first thought was, "he spelled `complete' wrong." Then I thought about it. Mead is an ancient brew - arguably the first fermented beverage - so why not use an ancient spelling of the word? It fits.Ken Schramm has done for meadmaking what Jon Iverson, Terry Garey and Daniel Pambianchi have done for winemaking - written a book that will serve the home craft with authority for years to come. Indeed, it was a joy to read. From the historical asides to the award-winning recipes, this book was meant to educate and use. The hardest part was resisting the temptation to put it down and run out to buy some honey."Mead, once considered far superior to both wine and beer, fell into obscurity as honey became scarce and expensive, and was never reclaimed from the nobility's vault in which it was laid. Through the work of many people and by virtue of the quality of the beverage itself, mead is making a comeback. This book endeavors to push that comeback along." Thus, quite succinctly, Ken Schramm lays out the gauntlet he chose to run. In my judgement, he succeeded admirably.The book is divided into four parts. These are Background, Process, Ingredients, and Recipes, followed by appendices, glossary, bibliography, and a very useful index.Background: I am an historian by education. As such, I am drawn to historical accounts that support my hobbies. So it was with great delight that I read in the opening chapter a fairly good argument for mead claiming the title of oldest fermentable beverage. Indeed, the whole first chapter is about the history of mead, from accidental discovery by paleolithic or neolithic man to the great mead traditions of ancient Egypt, Europe, and wherever sailors sailed.
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