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Once the drink of choice for Viking marauders and medieval kings, mead is enjoying a renaissance in popularity. The "nectar of the gods" is easy to make at home. This practical guidebook will inspire you to take up the craft, with a basic guide to mead-making techniques plus 43 recipes for brewing the world's oldest alcoholic beverage. Discover how to make different types of mead like fruit-flavored melomels, grape-based pyments, spiced metheglins, and apple cysers.
As one of the most ancient of human beverages, mead arose in part because it was easy to make. Today’s hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result. In The Compleat Meadmaker, veteran beverage hobbyist and meadmaker, Ken Schramm, introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters he introduces flavorful variations on the basic theme that lead to meads flavored with spice, fruits, grapes and even malt.
Mead is a wine whose fermented ingredients is derived from honey instead of years of grapes It has existed in society for thousands when honey was at harder to collect it was reserved for higher citizensMead also called honey wine is now very popular among lovers of beverages as a lot of individuals start making their own This guide will show you how to get started including supplies, equipment and so on This guide will show you how to get started including step by step on how to make your own mead at homeMaking mead at home is not at all complicated and you can make your homemade mead todayGRAB YOUR COPY TODAY BY SCROLLING UP AND CLICKING BUY NOW TO GET YOUR COPY TODAY
Mead, the elixir of red-bearded Vikings and sloe-eyed Sheba, is enjoying an international revival. Ancient peoples believed that drinking the fermented honey imparted the divine gifts of prophecy, poetry and fertility. "Mad About Mead" is an eclectic mix of history, mythology, rituals and instructions. The detailed recipe section has information about honey varieties, yeasts, equipment and problem solving.
A complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations—no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead—arguably the world’s oldest fermented alcoholic beverage—can be not only uncomplicated but fun. Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Vikings will explore: • The importance of local and unpasteurized honey for both flavor and health benefits; • Why modern homebrewing practices, materials, and chemicals work but aren’t necessary; • How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines; • Hops’ recent monopoly as a primary brewing ingredient and how to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits; • The rituals, mysticism, and communion with nature that were integral components of ancient brewing and can be for modern homebrewers, as well; • Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing mead-movement subculture; and more! Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past—and its focus on the use of unnatural chemicals—or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but—like Odin’s ever-seeking eye—focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.
Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Chapters covering fruit and vegetables, milk, pulses, sourdough baking and drinks will introduce you to unique new flavours as well as traditional fermented vegetables such as German Sauerkraut and Korean Kimchi. Learn how to make the most delicious and useful ferments at home and then use fermented ingredients in dishes such as Persian aubergine stew, Korean pancakes, dosa and grilled miso chicken. Learn how to make sweet and savoury yogurts such as homemade Coconut Yogurt or Cardamom and Rose Yogurt Cream and not just bake bread with your sourdough, but delicious treats, such as Sourdough Chocolate Cake. Create essential pickles, sauces and chutneys with fermented vinegar that will have endless uses, fully stock any kitchen cupboard or make an excellent homemade gift.
Mead, the ancient drink of the Gods. An almost forgotten art. Learn how to make mead simply and easily, with minimal tools, much like the ancients use to do. Mead Made Easy is part of the ""Made Easy"" series. It includes step by step mead making instructions with photos; secret family mead recipes including a ""Weed Mead""; an in-depth look at the tools needed, types of yeast and the mead making process; and even a Norse Full Moon Mead Making Ritual. Mead Made Easy is the perfect book for beginners interested in mastering the ancient art of mead making!
Kombucha and other fermented drinks are great for gut health, but they're expensive to buy and you can't be sure of the quality. But it's easy to make your own kombucha when you know how. Fermentation guru Felicity Evans has you covered with step-by-step instructions to make a range of 50 delicious flavours of gut-friendly probiotic drinks, including troubleshooting tips and inspiration for alcohol-free happy hour at home. From kombucha to kefir, ginger beer to honey mead, learn to confidently make your own fermented drinks and transform your health from within.
With fantastical narratives, home-brewing instructions, and original craft cocktail recipes, Mead is the ultimate exploration of the resurgent alcoholic beverage that is nearly as old as time itself. Beloved by figures as diverse as Queen Elizabeth and Thor, the Vikings and the Greek gods, mead is one of history's most storied beverages. But this mixture of fermented honey isn't just a relic of bygone eras -- it's experiencing a cultural renaissance, taking pride of place in trendy cocktail bars and craft breweries across the country. Equal parts quirky historical narrative, DIY manual, and cocktail guide, Mead is a spirited look at the drink that's been with us even longer than wine. Mead gives readers a fascinating introduction to the rich story of this beloved beverage -- from its humble beginnings to its newfound popularity, along with its vital importance in seven historic kingdoms: Greece, Rome, the Vikings, Poland, Ethiopia, England, and Russia. Pairing a quirky, historical narrative with real practical advice, beverage expert Fred Minnick guides readers through making 25 different types of mead, as well as more than 50 cocktails, with recipes from some of the country's most sought-after mixologists.
This book shows how to use honey, apples, pears and garden fruits to make alcoholic and non-alcoholic drinks that you can enjoy throughout the year.
This accessible home-brew guide for alcoholic and non-alcoholic fermented drinks, from Apartment Therapy: The Kitchn's Emma Christensen, offers a wide range of simple yet enticing recipes for Root Beer, Honey Green Tea Kombucha, Pear Cider, Gluten-Free Sorghum Ale, Blueberry-Lavender Mead, Gin Sake, Plum Wine, and more. You can make naturally fermented sodas, tend batches of kombucha, and brew your own beer in the smallest apartment kitchen with little more equipment than a soup pot, a plastic bucket, and a long-handled spoon. All you need is the know-how. That’s where Emma Christensen comes in, distilling a wide variety of projects—from mead to kefir to sake—to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it’s easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals. Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey–Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike.
Make extraordinary homemade wines from everything but grapes! In this refreshingly unique take on winemaking, Patti Vargas and Rich Gulling offer 125 recipes for unusual wines made from herbs, fruits, flowers, and honey. Learn to use ingredients from your farmers’ market, grocery store, or even your own backyard to make deliciously fermented drinks. Lemon-Thyme Metheglin, Rose Hip Melomel, and Pineapple-Orange Delight are just the beginning of an unexplored world of delightfully natural wild wines. Cheers!
From the basics of distillation to the ingredients used, you will learn all of the basics of home wine making, starting with the wide array of ingredients available to you, including grapes and berries. You will learn everything required to start and operate a home winery.
Dandelion beer. Yep, you read that right and no, it's not some hippy drink brewed by people in kaftans, skipping around fields and waving daisies in the air. This is a man's drink, a tough, no-nonsense, grassroots drink that will lead the home-brewing revolution.Well, one drink may not do all that but Brew it Yourself, a collection of home-grown brewing recipes, is sure to put the fizz back in Britain's fervor for home-brewing. The craft drinks market is undergoing a huge resurgence and authors Richard Hood and Nick Moyle (the Two Thirsty Gardeners) have taken their two great loves - alcohol and gardening - to create a list of more than 75 drink recipes using ingredients, either bought in their local supermarket or grown in their own backyard. With everything from nettle beer to horseradish vodka, Richard and Nick bring the art of brewing back to earth. Focusing on the ingredients as much as the end results, this book provides inspiration for people to turn a bag of fruit or vegetables from a supermarket or a pick-your-own farm, a surplus harvest, or a weed-infested yard into a successful and delicious drink. The book outlines the basic approaches to each drinks-making method and what each ingredient contributes to the recipe. Brew it Yourself also debunks myths, celebrates experimentation and takes the fear out of the science of fermentation. It proves that creating your own tasty alcoholic drinks doesn't need to be complicated, doesn't need to be costly and definitely doesn't need to be time-consuming. Chapters: Introduction Sourcing Your Ingredients Making Wine Making Cider and Perry Making Beer Making Mead Making Infusions Making Classic Mixes and Curiosities Problem Solving Index
This book is an introduction to brewing one of the oldest fermented beverages in human history. It outlines how to do it simply with minimal equipment, ingredients and space, while still being able to enjoy a quality product made with your own two hands. The language used in this book is simple and easy to understand, so you don't need a chemistry degree to understand the instructions. With the simple instructions outlined within, you will be able to begin brewing your first batch of mead immediately!
Beginning with this second book in the popular series "Let There be Mead!" Rob now brings his focus to the popular style of honey meads known as Melomels. Melomels are meads made using fruit or fruit blends. As you can imagine, the possibilities of this style are truly limitless. In this edition, Rob also brings us an entire section focused solely on Polish mead making techniques. This section will provide tips, explanations, and processes detailing step by step how to make your own authentic Polish Melomels with recipes provided by award winning mead makers straight from Poland. So grab your copy of "Let There be Melomels!" and Let There Be Mead!
This unique, multilayered book recreates the myste
Transform your health with fermented probiotic drinks—bubbly and creamy, sweet and tart, and always delicious. It’s no secret that probiotics—the gut-friendly bacteria found in fermented foods—are a powerful superfood. They’ve been used for centuries to improve digestion, immunity, mood, and hormonal health. Plus, they’re uniquely healthful and perfect to enjoy any time of day and in any season. This beautifully illustrated cookbook makes it easy and fun to fit probiotics into your busy routine with refreshing fermented drinks you can make at home. It turns out there’s much, much more to enjoy beyond premade kombucha and kefir. Here are 50 recipes for eight different elixirs—from Chinese Jun to Mexican Pineapple Tepache—that will bring surprising flavors from around the world right to your table. Step by step, self-taught fermentation guru Felicity Evans explains how to: Stock your kitchen with expert tools and affordable ingredients Try your hand at both cultured fermentation (Pretty Vanilla, Rosewater and Chia Water Kefir) and wild fermentation (Beautifying Blueberry Beet Kvass) Recognize a successful ferment and troubleshoot when needed Confidently brew and enjoy a diverse menu of presentation-worthy drinks. With this complete resource at your fingertips, you’ll become a master of these handcrafted, healing drinks in no time.
This is the book, & a must read, of the century. It's anthropological history in the re-making. The American Anthropological best seller, the "Coming of age in Samoa" by Margaret Mead, has now been challenged by a descendant of the Tuimanu'a, the Paramount traditional ruler of the group of Islands where Margaret Mead centred her 'anthropological' claims. Chief Malopa'upo Isaia, a descendant of the Tuimanu'a (king of Manu'a), the very people in Margaret Mead's book, has now raised some very serious traditional & legal issues, in relation to Margaret Mead's book, Columbia University's role, & the American Anthropological Association's 'professional' role. In his book, "Coming of age in American Anthropology", the Chief is now ordering the removal, withdrawal, & the disassociation, of every material by Margaret Mead on his cultural intellectual property. He has also outlined several legal issues which will have serious ramifications globally, on any academic who undertakes any cultural fieldwork, on someone else's cultural intellectual property. The "Coming of age in American Anthropology", may well opens the floodgate to civil lawsuits from the two Samoan Governments for billions of dollars in damages to the business community, the Tourism Industry of Samoa, & from the descendants of the King of Manu'a. It is definitely the case of the century, & a must read for all students of anthropology, psychology, sociology, & law. Chief Malopa'upo Isaia is a name to watch for, as his work will without a doubt change the face of American Anthropology forever.

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