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Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More Paperback – January 8, 1999
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From the Back Cover
Make Extraordinary Homemade Wines from Everything but Grapes!
Elegant, exotic wines, honey meads, spicy metheglins, and fruity melomels -- there's no end to great-tasting elixirs you can make using ingredients from your local market and even your own backyard!
You'll find easy, step-by-step winemaking instructions plus memorable recipes, including:
-- Apricot Wine
-- Dry Mead
-- Marigold Wine
-- Almond Wine
-- Cherry Melomel
-- Cranberry Claret
-- Peapod Wine
-- Lemon-Thyme Metheglin
-- Rose Hip Melomel
About the Author
Rich Gulling is co-author of Cordials from Your Kitchen and Making Wild Wines & Meads. He lives in Ohio.
Top customer reviews
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Since I was stuck with the book, I figured I should at least give commercial yeast a try. Based on the book's descriptions of various yeast varieties, I picked up some Pasteur champagne yeast and tried that in my mead and cider. However, I found the results disappointing compared to what the wild fermentation had produced, so in the end I discovered that I needed a different book. (You'd think a book titled /Making Wild Wines & Meads/ would have at least SOME content related to wild fermentation, wouldn't you?)
If you're looking for a book that actually contains tips, ideas, and recipes for wild-fermented beverages, I recommend /Make Mead Like a Viking/ by Jereme Zimmerman.
UPDATE: Just made the strawberry wine. Recipe was super easy to follow and it worked great. Excited to try it in a few months. Can’t wait to try more recipes.
If you are looking to make competition-tested mead recipes, this is probably not your go-to book (but maybe a go-to for inspiration on ingredient combinations). For that I would suggest starting with Ken Schramm's "The Compleat Meadmaker" (ISBN: 978-0937381809) and Steven Piatz's "The Complete Guide to Making Mead" (ISBN: 978-0760345641).