by moonjava | Feb 29, 2008 | Making Mead Articles |
by Arkadiusz SzałataPolish Winemakers and Meadmakers AssociationBelow recipies come from polish handbook of meadmaking "Miodosytnictwo. Sztuka przerabiania miodu i owoców na napoje" ("Meadmaking. The art of converting honey and fruits into...
by Vicky Rowe | Mar 29, 2007 | Making Mead Articles |
by Phil Mariola (reprinted with permission from the Summer 1987 AMA Journal) Most people who aren’t beekeepers or who don’t have a family member who is a beekeeper know surprisingly little about honey. Honey, as defined by the USDA, is “the nectar...
by Vicky Rowe | Feb 28, 2007 | Making Mead Articles |
28 February 2007 by Marlene Truter Communications Cork is a proven closure for wine. No other stopper combines cork’s inert nature, flexibility, sealing ability and resilience. Being a natural product, cork is also environmentally friendly, renewable, recyclable...
by Vicky Rowe | Sep 13, 2006 | Making Mead Articles |
By James E. Tew, Ph.D.(reprinted with permission, Spring 1986 AMA Newsletter) Ohio State Cooperative Extension Service Apiculturist; Coordinator, Commercial Beekeeping Program, Agricultural Technical Institute, Wooster, Ohio. The domestic wine industry is...
by Vicky Rowe | Sep 13, 2006 | Making Mead Articles |
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 Vicky Rowe | Sep 13, 2006 | Making Mead Articles |
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...
