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The basic process of how to make a Mead has now been covered, and you are probably asking yourself what the next step is.  The simple answer is to keep learning.  The GotMead forum has a wealth of information a large group of people who are more than happy to help.  It is also a very good idea to pick up a copy of Ken Schramm’s book, The Compleat Meadmaker.  Ken is an extremely experienced Mead maker, and his book is packed full of useful information, both historical and practical.

Finally, remember that practice makes perfect, so do not be disheartened if your first batch (or batches) are not exactly what you are looking for.  Keep trying, and use your imagination to create what you are looking for in a Mead.  If it does not work, you will most likely have created something pleasant to drink anyway, so no real loss.  And if you dream up some bizarre combination of ingredients that you are unsure whether they will work well together, remember Pete’s unofficial GotMead motto:

“Take a chance.  Custer did!” – Pete Bakulic

INTRODUCTIONCHAPTER 1: WHAT IS MEAD?
CHAPTER 2: HONEYCHAPTER 3: ADDITIONAL INGREDIENTS
CHAPTER 4: EQUIPMENTCHAPTER 5: TERMINOLOGY AND CALCULATIONS
CHAPTER 6: THE BASIC RECIPECHAPTER 7: PLANNING
CHAPTER 8: RECIPE CALCULATIONSCHAPTER 9: YEAST
CHAPTER 10: NUTRIENTS CHAPTER 11: MEAD DAY
CHAPTER 12: SANITATIONCHAPTER 13: PREPARATION AND MIXING
CHAPTER 14: INTO THE FERMENTERCHAPTER 15: AERATION, FERMENTATION AND RACKING
CHAPTER 16: SIPHONINGCHAPTER 17: AGING AND OAK
CHAPTER 18: BOTTLINGCHAPTER 19: TROUBLESHOOTING AND COMMON QUESTIONS
CHAPTER 20: WHAT NEXT?APPENDIX 1: HONEY VARIETALS
APPENDIX 2: TYPES OF MEADAPPENDIX 3: ADDITIONAL EQUIPMENT
APPENDIX 4: PLASTICSAPPENDIX 5: INSTRUCTIONS FOR USING THE MEAD CALCULATOR
APPENDIX 6: ABV/BRIX/S.G. CHARTSAPPENDIX 7: CONVERSION TABLES
APPENDIX 8: SAMPLE RECIPEAPPENDIX 9: HOW TO READ A HYDROMETER

 

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