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    Mead and Honey Wines: A Comprehensive Guide
    Mead and Honey Wines: A Comprehensive Guide
    Mead and Honey Wines: A Comprehensive Guide
    Ebook580 pages5 hours

    Mead and Honey Wines: A Comprehensive Guide

    By Michael Badger and MBE

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    About this ebook

    This is a comprehensive guide to the many aspects of meads and honey wines available for the mead vintner, written by a leading authority on the topic. The author describes every aspect of the process from the varieties of honeys, their characteristics and qualities for the production of a superior wine; the yeasts types available; to the various methods of mead production with extensive recipes. There is a problem-solving section and discussion of the criteria for judging and exhibiting meads. It is supported by an extensive glossary and index. This book is written for world-wide use with emphasis on mead makers in the United Kingdom, the USA and Canada. It is a comprehensive guide and encyclopedia for both novice and sage alike who will find the information and expertise a true adjunct for improving their techniques in mead and wine production. The information given is unique as there are few, if any, books on the subject of mead and honey wines that give such clear and concise knowledge of this enthralling topic.
    LanguageEnglish
    PublisherBrown Dog Books
    Release dateOct 23, 2017
    ISBN9781785451966
    Mead and Honey Wines: A Comprehensive Guide

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      Book preview

      Mead and Honey Wines - Michael Badger

      

      PART ONE

      MEAD IN GENERAL

      Generally

      Ingredients that Make Up Mead and Honey Wines

      Ingredients, Process and Production

      Permitted Additives to the Must for Competition and Exhibition Wines

      Wine Kits

      The Dominant Acids, Pectin Levels, Water and Sugar Content Common to Fruit

      To Summarise on Acids

      Adding Acids – An Alternative Method

      A Simple Procedure for Adding the Acids to a Completed Fermentation

      Base Honey and Acids

      Other Substances Added to the Must by Mead Vintners to Assist Yeast Production

      Hops and Their Use for Meads and Honey Wines

      

      GENERALLY

      The production of mead and honey wines is, in reality, about trial and error until you perfect a type of liquor which is to your liking. This perfection comes about by using a selection of the finest honeys and ingredients available to you. Therefore it is essential that you keep detailed records of each batch of liquor produced. These accounts allow the characteristics and points of the liquor to be assessed, both critically and positively, so that the mead maker can consider these when making another batch of the delightfully produced liquor. Conversely he will be able to avoid making a batch of mead that is below par. Good record keeping is virtuous and makes for a good vintner.

      

      INGREDIENTS THAT MAKE UP MEAD AND HONEY WINES

      By definition, the basic ingredients that make up mead and honey wines are each as important as the other, with no particular ingredient being superior or deemed more important or vital than the other. The constituents are:

      •honey

      •water

      •yeast

      •tannin

      Acids and supplements (or compounds) and sometimes other substances may be added by the vintner to enhance the final outcome of the finished mead (see here – Adding Additional Nutrients Staggered Nutrient Additions (SNA)).

      Additionally, to make specialist mead and honey wines, ingredients are often added by vintners, especially to country-type meads. Nevertheless, it has to be recorded that such superfluities will make straight mead (dry or sweet) into a melomel, or a fruit or aspecialist-type country wine. Such wines need to be chosen carefully for exhibition or show

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