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The Complete Guide to Making Mead: The Ingredients, Equipment, Processes, and Recipes for Crafting Honey Wine Paperback – July 30, 2014

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From the Publisher

Meads are characterized by a handful of key parameters

Mead Varieties - Traditional Mead

The Beer Judge Certification Program (BJCP) calls a mead made with honey and water but no spices or fruit a traditional mead. All the fermentable sugars in the traditional mead come from the honey. The subtypes in the traditional mead category—dry, semisweet, and sweet—suggest that the outward difference is in the amount of residual sugar (sweetness) left in the finished mead. The sweeter versions tend to have increased body (viscosity) as a result of the residual sugars in the finished mead, but this is also influenced by the initial strength. They may also have increased alcohol, but that is not required.

Fruit Mead

Within the BJCP taxonomy, meads that include fruit are called melomels. Melomels made from some fruits are so common that subcategories exist just for those fruits. The names of some melomel subcategories follow the historic English names. The fruit and honey aspects of fruit meads can range from subtle to obvious. Both the fruit character and the honey aspect need to be evident but do not need to dominate. A large range of acceptable levels exists for both the honey and fruit aspects. The fruit character in the melomel needs to be pleasant to support the mead, to be well melded, and to be natural. The balance of the mead may be impacted by the acids and tannins the fruit contributes to the mead, and the color of the melomel may be significantly impacted by the type and quantity of fruit used.

Spiced Mead

The spice/fruit/herb/vegetable and honey aspects of these meads can range from subtle to obvious. Both the spice/fruit/herb/vegetable character and the honey aspect need to be evident but do not need to dominate. A large range of acceptable levels exists for both the honey and spice/fruit/herb/vegetable aspects. The spice/fruit/herb/vegetable character in these meads needs to be pleasant, to support the mead, to be well melded, and to be natural. The balance of the mead may be impacted by the acids and tannins the spice/fruit/herb/vegetable contributes to the mead, and the color of the mead may be significantly impacted by the type and quantity of spice/fruit/herb/vegetable used

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Product details

  • Paperback: 160 pages
  • Publisher: Voyageur Press (July 30, 2014)
  • Language: English
  • ISBN-10: 0760345643
  • ISBN-13: 978-0760345641
  • Product Dimensions: 8.8 x 0.5 x 10 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (47 customer reviews)
  • Amazon Best Sellers Rank: #32,538 in Books (See Top 100 in Books)
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