A definitive guide to producing one of the most ancient of human beverages. Many other mead books are often long on history and lore and short on actual information, but not this book. It includes detailed information on fermenting honey beverages and combining honey with various fruits, herbs, spices, etc. to arrive at classic mead variations such as cyser, pyment, metheglin, and braggot. Probably the best book on mead that we have ever seen.

by Ken Schramm