- Tapa blanda: 216 páginas
- Editor: Brewers Publications (9 de junio de 2003)
- Idioma: Inglés
- ISBN-10: 0937381802
- ISBN-13: 978-0937381809
- Valoración media de los clientes: 4 opiniones de clientes
- Clasificación en los más vendidos de Amazon: nº32.868 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
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The Compleat Meadmaker: Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations (Inglés) Tapa blanda – 9 jun 2003
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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.
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This is the "Betty Crocker Cookbook" of mead making... No it doesn't have tons and tons of recipes but it does have a fair number of them and tons of ideas to create your own recipes. The book covers everything from how much honey and of what kind to use, spices, fruits, sanitation and a good history of mead and chapters on honey and a bit of general Chemistry.
I have found the "No Heat" method of mead making (as explained in the book) to be simple and produce wonderful results.
My own notes in addition to the book are as follows. Although the book walks you through the mead making process in great detail the one error is the book doesn't tell you how to make your mead taste like mead in the chapters that explain how to START making mead. The process as the book describes converts almost all the honey to alcohol but leave few sugars to even taste like mead. The actual answer to this problem can be found in the index under sweetening but that's in a different section.
The short version is convert the honey to alcohol, get fermentation to finish and then add more honey or whatever juice to sweeten it and get the flavor to suit your taste... the books instructions are more complete than mine but keep in mind you will have to look up that section it is not in the section for beginners.
Lastly there is an orange red airtight cover for glass carboys that has two holes, the central hole is obviously for a racking cane to drain liquid but there are no instructions for what the other hole is for... The other hole is to blow into in order to create air pressure that starts the racking process (siphoning).
This doesnt seem to be covered anywere even though theres no way for a novice to know it...
The book is great overall and well worth the price.
Mr. Schramm explains the vintning process very well... I use the term "vintning process" because mead is a honey wine. Though it is not "wine" in the truest sense per se, Mr. Schramm explains over and over that the mead must (juice prior to fermentation) is much more similar to wine must than beer wort and actually, after studying both, have concluded that the basic steps are the same. 1) Must creation, 2) Fermentation, 3) Racking/Stabilizing/clarifying 4) Aging 5) Drinking.
I am truly looking forward to creating my very first batch of mead out of Orange Blossom honey and have only this book to thank. Bottom line: If you want to make mead, and already have some experience with home brewing, this is THE book for you. Enjoy!
P.S. My wine making skills will be enhanced in the future as I have gotten into testing my wine musts for PH due to this book.
It is both a good beginner and intermediate guide to making meads. I have been brewing beer for years, and this being my first attempts at mead, I needed step by step instructions as well details about the history and science behind the hobby. This book fits the bill perfectly. Buy the book and then start enjoying some good mead within months! Be patient however, and do not drink all you mead rapidly, because it gets better with time! I had all but a couple bottles drunk after nine months and at 1 year it is better than ever. Good luck and happy mead making!