Ken Schramm

This book is an essential part of any mazer's library. Beginning with a brief history of mead, Schramm provides an educational overview of how to make mead, including several recipes. Schramm is one of the world's leading authorities on making mead and he is widely published on the topic. The only area of significance not covered in this highly informative book is the relatively new approach of staggered nutrition schedules to facilitate yeast development and reproduction. Over the years, I have made hundreds of gallons of mead and this book has served as an excellent resource on the topic. If you are interested in mead as a mazer or as an informed consumer, add this book to your library: you will be pleased.… (mere)