Old Polish Metheglin Recipes

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...

Selecting Honey

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...

Natural Cork Info

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...

Honey and Mead

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...

Making Mead or Honey Wine

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...