Mead is an alcoholic drink made by fermenting honey and water with yeast. A glass of lightly chilled mead on a summer’s evening is a splendid delight. And yet, of all the crafts of mankind, mead-making is certainly one of the oldest. It is likely that mead was made even before the wheel was invented as stone-age cave paintings depict the collection of honey from bee colonies. The drink made from honey became a staple of Celtic, Anglo-Saxon, Medieval and Renaissance Britain.
This practical book will inspire you to take up this admirable craft. It includes chapters on honey selection, mead-making techniques, and forty-two recipes for mead, melomel (using honey mixed with fruit juice), pyment (honey mixed with grapes), hippocras (honey mixed with grapes and herbs), metheglin (spiced medicinal mead), cyser (honey mixed with apples) and other honey drinks.
Contents: Man’s Oldest Drink’ Mead, Maids and Marriage; Honeys for Meads; Mead-Making Techniques; Mead Recipes; Melomels; Melomel Recipes; Pyment, Hippocras, Metheglin and Cyser Recipes; Other Honey Drinks.
Peter M. Duncan was born in Perth, Scotland. He was educated at Perth Academy and Edinburgh University, graduating in 1959 with a first class honours B.Sc. in chemistry. Married with two sons, he has lived in Quebec, Canada since 1962. On the winemaking front, he founded the Huron Wine Guild, has been a member of both the Canadian and British National Guilds of Judges and used to write a popular weekly column called The Winemaker’s Forum for local and national newspapers.
Bryan Acton was educated at Eltham College and lived in Bletchley, Buckinghamshire. He was introduced to winemaking by Trappist Monks in Palestine in 1943, while he was on armed service and progressed to being a member of the Amateur Winemaker National Guild of Judges.
Originally published in 1968 by Amateur Winemaker;
Sixteenth Impression in 1985 by Argus Books Ltd
Re-issued by Special Interest Model Books in 2012
208 x 148 mm; 62 pages;
7 black and white photographs