by Pamela J. Spence (reprinted with permission from the Fall 1986 AMA Newsletter) Some of the best mead we've sampled this year is Scott Francis' ruby colored wine aged in wood for three years. His mead is smooth and full bodied, not unlike a light Sherry...
by Dewey M. Caron Ph.D. Apiculturist, Department of Entomology, University of Delaware (reprinted with permission from the Spring 1986 AMA Newsletter)Editor's Note: In response to many requests for information on how to get started, we are reprinting, with...
The Transformation of Dandelion Wine by Susanne Price(from the AMA Journal, reprinted with permission from Pamela Spence) Making dandelion wine for me has been a rithe of spring. Every April when the first dandelion tops burst into bloom, the exceitment begines. The...
Four companies – Lallemand (Lalvin), Red Star, White Labs, and Wyeast – produce the vast majority of wine-yeast used by home mead makers in North America. Here’s an up-to-date overview of the yeast strains these firms sell in small packages intended...
