The Compleat Meadmaker and over one million other books are available for Amazon Kindle. Learn more
Buy New
$16.90
Qty:1
  • List Price: $19.95
  • Save: $3.05 (15%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Sell yours for a Gift Card
We'll buy it for $3.96
Learn More
Trade in now
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

The Compleat Meadmaker : Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations Paperback – June 9, 2003


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$16.90
$11.94 $11.92
Year-End%20Deals%20in%20Books


Frequently Bought Together

The Compleat Meadmaker : Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations + One Gallon Mead Starter Kit
Price for both: $65.27

These items are shipped from and sold by different sellers.

Buy the selected items together
NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Paperback: 216 pages
  • Publisher: Brewers Publications (June 9, 2003)
  • Language: English
  • ISBN-10: 0937381802
  • ISBN-13: 978-0937381809
  • 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 (157 customer reviews)
  • Amazon Best Sellers Rank: #13,903 in Books (See Top 100 in Books)

Editorial Reviews

Review

"...hands down the best mead how-to book... If you make mead... you *need* this book... " -- Vicki Rowe, Webmistress and meadmaker, www.gotmead.com, July 15, 2003

From the Author

My goal in writing this book is to begin bringing to meadmakers the breadth and depth of knowledge and resources that are available to beer brewers and winemakers. I sought to cover the many aspects of meadmaking in a comprehensive but easy-to-read fashion, and to provide readers with an understanding of the role quality ingredients play in creating a really pleasing mead.

This complex, diverse and romantic drink deserves more attention than it has received in print. It can range from bone dry to profoundly sweet, and can be crafted to complement any type of food. If I spread some of my enthusiasm for mead, and for this simple, fun and remarkably rewarding hobby, then I will have succeeded at my task.


More About the Author

Ken Schramm is the owner and head meadmaker at Schramm's Mead in Ferndale, Michigan. He has always been willing to go the extra mile to explore the pleasures life can offer. He is a student of beer and brewing, fine wine and distilled beverages.

Ken is an avid fruit grower, and he delights in a Cox's Orange Pippin apple, a handful of freshly picked raspberries, or a tree-ripened Purple Heart plum. He grows more than 50 varieties of apples in his home orchard, as well as cherries and several different berries. Ken also enjoys cooking, fly fishing and fly tying, fitness, science history, a broad spectrum of music, and meeting people from around the world who explore their passions for virtually any field of endeavor.

"The Compleat Meadmaker" is Ken's sole book. Updated information on honey fermentation is available at https://www.homebrewersassociation.org/attachments/0000/1256/NDzym05_MasterMead.pdf

Customer Reviews

Very informative and easy to read.
bigdaddymichael
I have read the book once and am ready to start making my first batch of mead.
Rodger Read
All in all, a great book for anyone interested in the topic of making mead.
Eric L. Franklin

Most Helpful Customer Reviews

240 of 246 people found the following review helpful By Jack B. Keller, Jr. on August 3, 2003
Format: Paperback
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.
Read more ›
8 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
60 of 64 people found the following review helpful By Eric L. Franklin on November 30, 2003
Format: Paperback
"...90% of this book deals with ingredients and only 10% with specific recipes." states Ken Schramm in Part Four of his book "The Compleat Meadmaker". This is true. If you're looking for a pure recipe book, this is probably not it. However, if you're interested in the history of mead, why it declined, good technique for making you first batch, good technique for making your Nth batch, a good bit of down to Earth biochemistry, and the care and feeding of yeasts (what the heck IS the difference between Epernay and Primier Cuvee?), then this IS the book for you.
The book is divided into four parts: Background, Process, Ingredients and Recipes. "Background" discusses the history of mead, why it was probably the first fermented beverage, why beer, wine and distilled spirits have usurped its place, and the future of mead making. "Process" walks the reader, step by step through making their first batch of mead, from selecting brewing gear and honey, to bottling. "Process" also discusses more advanced mead making techniques. "Ingredients" goes into details about honeys, fruits for melomels, spices and herbs for metheglins, and grains for braggots. What are melomels, metheglins and braggots, you ask? Read the book and find out. "Recipes" contains, of course, recipes. The recipes offer samplings from the different styles of mead. Ken Schramm seems to be a proponent of experimentation, and these recipes offer excellent starting points.
Ken Schramm's writing style is relaxed, humorous, and informative. He comes across as knowing his subject material well, and can explain it to the most novice reader.
All in all, a great book for anyone interested in the topic of making mead. Skal!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
30 of 31 people found the following review helpful By Curt Stock on August 16, 2005
Format: Paperback
Ken's book was the first printed source for meadmaking that I read. It is very informative about many things including details on varietal honey and specifics about the harvesting process. The technical information about honey vareities is also very useful.
The recipes are few but good. I gained enough knowledge about the use of honey, fruits and spices to formulate many of my own recipes. This book helps to partner good information and techniques with your own creativity and imagination to make excellent mead right from the start.
My wife and I bought this book in June 2003 at the AHA conference in Chicago. We started making mead in August 2003. In 2004 we won a gold medal at the AHA National Homebrew Competition and in 2005 we won Gold and Bronze medals and were crowned the AHA Meadmakers of the Year for a Muscat Pyment.
We do believe that Ken's book had a lot to do with that. The book quickly takes you past the beginner steps many of us stumble on when starting a new hobby.
Buy the book and good luck.
Curt and Kathy Stock
St. Paul Homebrewers Club
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
45 of 50 people found the following review helpful By Chad Baker on December 12, 2003
Format: Paperback
What a great book! This book will help you with your first batch and still be an important reference work for your 100th batch. He covers all the basics of making a good mead, followed by enough honey and yeast reference information to do your own recipe formulation. He has answered so many of the questions that I could not find answers for online. Buy this book before you open your first jar(or bucket) of honey.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
24 of 25 people found the following review helpful By Andrew C. Weaver on November 17, 2005
Format: Paperback Verified Purchase
I have been been making homemade fruit wines for several years. I have read many books on wine making, and beer brewing. Yet in this mead book, I learned new things about wine making and the process I had not come across before. The book is holistic in its approach to understanding the brewing process, specifically with mead.

What is especially helpful is the author's command of the scientific understandings, that he relates in layman's terms. Portions read like an episode of "Good Eats" on the Food Network. This is a good thing.

As to the specifics of mead, I cannot imagine a more thorough book. To the qualities of varietal honies, to the methods for determining balance in adding fruits, spices, or grains, no stone is left unturned. Yet the book does not read like a textbook, I enjoyed it as a read, not just a reference.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews