Making Mead (Honey Wine): History, Recipes, Methods and Equipment

by Roger A. Morse, Mary A. Scott (Illustrator)

The first major book on making mead that continues to be a best seller, this book contains the essence of what you need to know about making honey wine (mead) from the honey sitting right now, in storage.

Genres: Brewing, Cooking, Nonfiction

127 pages, Paperback

First published March 1, 1992

Reviews

[Samuel · Rating 3 out of 5]

Not a bad introduction to the history and making of mead, but from my own experience in making mead, the recipes and techniques are dated.

A good read to learn about the history of mead, but if you are looking to make your own a more modern book would be advised or even just doing some searching on line where the information will be more up to date and usually more accessible.

[Dylan · Rating 4 out of 5]

Informative, to the point. Fairly introductory. But also Roger Morse adds his two cents throughout. Helps me get excited about mead making again. Helps clarify things to consider during fermentation, racking, and bottling.

[Zack Wilson · Rating 4 out of 5]

This book was weirdly cozy to me. There’s definitely a lot of good information about the general process, but as other reviewers have noted, there is a bit of outdated information as well.

Overall, a nice easy read, and it will look good on the shelf.

[Daniel Joshua · Rating 5 out of 5]

Classic

[Lesli · Rating 3 out of 5]

A good introduction to mead making, but lacks precise directions for the novice. I enjoyed the read, and it was a valuable overview.

[Marybeth · Rating 4 out of 5]

Useful instructions, interesting history. The author is knowledgeable. Worthwhile for people interested in making their own mead.