by Michael Sisson (reprinted with permission from the Spring 1986 AMA Newsletter) Note: this is the first of what will be a series of articles on various aspects of the history of Mead. Pick up any book or article on Mead and you will probably read some...
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...
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So, I found this nifty 17th century recipe for a ginger 'beer'….. Recipe:10 lbs sugar9 oz lemon juice 1/2 lb honey11 oz bruised ginger root9 gal water3 pts yeastBoil the ginger half an hour in a gallon and a half of water, then add the rest of the...
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Pamela Spence, author of "Mad About Mead" and former director of the American Mead Association (association no longer active), give us an interesting interview with Dr. James Tew, a long-time beekeeper, as he discusses the application of winemaking...
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In August 2005, I got together with GentlKnight and his Lady, and we put on a Mead Day seminar. It was small and cozy, and we made several meads. Mine was a Peach Melomel that has morphed into a much more complex brew than I originally planned. Here's the...
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