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By Bryan Acton and Peter Duncan
Mead is enjoying a renaissance in popularity. Once the drink of choice for Viking marauders and medieval kings, the “nectar of the gods” is easy to make at home using just honey, water and yeast. This practical guidebook will inspire you to take up the craft, with a basic guide to mead making techniques plus 42 recipes for making the world's oldest alcoholic beverage.
The Complete Guide to Making Mead shows you how to brew an array of tasty mead variations, by blending honey with herbs, spices, fruits, berries, and more. But just because mead is made from honey doesn’t mean it has to be sweet. Versatile mead can be dry as a bone or seductively sweet, sparkling or still, fruity or spicy. Discover how to make different types of mead like fruit-flavored melomels, grape-based pyments, spiced metheglins, and apple cysers. You’ll also find recipes for mixing up your mead in classic drinks, like a honey bishop or a twelfth night wassail.
Inside you’ll find:
-42 recipes for making dry and sweet meads, Queen Elizabeth’s mead, ale mead, and more
-Mead-making tips for honey selection, preparation and fermentation
-The basic rules that every mead-maker must observe
-Advice on mead-making equipment
-How to brew melomel, pyment, hippocras, metheglin, and cyser
-Classic mead drinks and mulled drinks with honey
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