Making Mead Honey Wine: History, Recipes, Methods and Equipment (Paperback)

by Roger A. Morse (Author)

Editorial Reviews

Product Description
Mead is honey wine. It is made when honey is diluted and allowed to ferment. Mead is thought by many to have been the first alcoholic beverage made by humans. Learn about honey, the equipment for making mead, yeasts and fermentation, recipes and formulas, fermentation, racking and aging, bottles, closures, sparkling mead, proples with mead making and home analysis and judging mead.

About the Author
Roger A. Morse is professor of Apiculture at Cornell University. He has had a long-term interest in mead, and completed his M.S. thesis on the subject.

Product Details

• Paperback: 127 pages
• Publisher: Wicwas Press, LLC (March 1992)
• Language: English
• ISBN-10: 1878075047
• ISBN-13: 978-1878075048
• Product Dimensions: 8.1 x 5.5 x 0.3 inches
• Shipping Weight: 6.4 ounces (View shipping rates and policies)
• Average Customer Review: 3.2 out of 5 stars See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #546,506 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

36 of 37 people found the following review helpful:

4.0 out of 5 stars Best book for BREWING mead, for beginner or serious student., June 20, 1999

By	[e-mail] (Fort Lauderdale, Florida) - See all my reviews

Unlike many of the mead making books being written today, Roger Morse's book does not spend any amount of time on history. It goes into specific detail on the selection of honeys, the techniques used to bring out the full flavor of each type of honey, and each type of mead. It details the variables in production in a clear and understandable manner, and has one of the best selections of recipes for different types of mead that you will find. It also gives you everything you need to know to create your own recipes as well.

20 of 25 people found the following review helpful:

2.0 out of 5 stars Not the best book for beginners....., November 20, 2000

By A Customer

If you are looking for a step-by-step instruction guide on the process of making mead, this is not the book for you. While he does not spend much time on history, he spends most of the book telling about the chemicals and make-up of mead and it's components. And the processes that he does give, are quite vague. The recipes that are included (which are few) are all based on chemical components, rather than natural processes. However, the book is well written and very easy to read. Another problem I found with the book, is that it is 20 years old. And being written based on the chemical aspect, this could mean that it is outdated. There are however, a few good points of information throughout the book. But if you are looking for a step-by-step "instruction book", this is perhaps not the best choice.

5 of 5 people found the following review helpful:

4.0 out of 5 stars Small but good, May 13, 2004

By	Merddyn "merddyn" (Houston, Tx United States) - See all my reviews

This one is for a serious beginner to intermediate brewer. The author is a professional mead and wine judge with a wealth of experience and a few tricks that surprised me especially for the small size of the book. It skimps out on recipes though. It should be noted that this is written by an experienced mead judge.