Making Mead

A Complete Guide to the making of Sweet and Dry Mead, Melomel, Metheglin, Hippocras, Pyment and Cyser

Häftad, Engelska, 2012

159 kr

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Mead is an alcoholic drink made by fermenting honey and water with yeast. A glass of lightly chilled mead on a summer's evening is a splendid delight. And yet, of all the crafts of mankind, mead-making is certainly one of the oldest. It is likely that mead was made even before the wheel was invented as stone-age cave paintings depict the collection of honey from bee colonies. The drink made from honey became a staple of Celtic, Anglo-Saxon, Medieval and Renaissance Britain. This practical book will inspire you to take up this admirable craft. It includes chapters on honey selection, mead-making techniques, and forty-two recipes for mead, melomel (using honey mixed with fruit juice), pyment (honey mixed with grapes), hippocras (honey mixed with grapes and herbs), metheglin (spiced medicinal mead), cyser (honey mixed with apples) and other honey drinks.

Produktinformation

Utgivningsdatum2012-07-12
Mått148 x 208 x 7 mm
Vikt138 g
FormatHäftad
SpråkEngelska
Antal sidor64
FörlagFox Chapel Publishers International
ISBN9780900841071

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Alkoholdrycker inom Mat och dryck

Peter M. Duncan was born in Perth, Scotland. He was educated at Perth Academy and Edinburgh University, graduating in 1959 with a first class honours B.Sc. in chemistry. Married with two sons, he has lived in Quebec, Canada since 1962. On the winemaking front, he founded the Huron Wine Guild, has been a member of both the Canadian and British National Guilds of Judges and used to write a popular weekly column called The Winemaker's Forum for local and national newspapers. Bryan Acton was educated at Eltham College and lived in Bletchley, Buckinghamshire. He was introduced to winemaking by Trappist Monks in Palestine in 1943, while he was on armed service and progressed to being a member of the Amateur Winemaker National Guild of Judges.