Schiffer Publishing, 120 pages.
Honey wine has been around since the Stone Age.
So says author Karl Stuckler in his new book How to Brew Honey Wine. Stuckler
explains in the introduction that the production of honey wine, also known as mead, has been increasing in recent years, offering beekeepers a new niche for their product.
There are three types of mead discussed early on in the book: Classic honey wine, dry-aged honey wine, and honey wine mixed with spices and fruit juices.
In a section about the history of mead, Stuckler notes that it is represented in cave drawings dating back 16,000 years.
Other sections of the book present information about the science of small-production mead, step-by-step production instructions, analysis, faults in mead, recipes and more.
The information is presented in a well-organized and easy-to-read format, with diagrams, photos, charts and other graphics.
The pages are bound in a pleasing hard cover that is just the right size, and the font and paper quality are reminiscent of a good textbook.
This book is a nice little gift for anyone who enjoys reading about brewing processes or unique topics in general, those who actually want to make mead, and, of course, beekeepers.
ROSALIND DUANE, [email protected]
