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.
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