Making Your Own Mead: 43 Recipes for Homemade Honey Wines

Originally published in 1968 and clearly not updated when reprinted in 2013 so all the weights are in ounces with a typical recipe calling for 1/4oz tartaric acid, 1/2oz malic acid and 1/15oz tannin, rendering those 43 recipes a bit useless unless you want to do the calculations yourself. TBH the recipes are a bit strange too calling for malic acid and tannic acid which despite a decade of Mead making myself I've never actually used.The instruction on making mead aren't great starting by suggesting you sterilise the honey -this basically ruins the honey and is completely unnecessary and it's sterile anyway.The hydrometer gets a paragraph but there's no explanation as to how to calculate alcohol content using one. The author's also advise topping up mead with water when re-racking but fail to mention this will throw off hydrometer readings for anyone wanting to calculate alcohol content.The book doesn't give any information on stabilising Mead beyond adding Campden Tablets.There is also no information on clearing, fining or ageing meads at all.

Bought as a gift so had to buy another item as this was not suitable. Hopefully the content is good and useful to the recipient.

A very very thin book that is only useful if you don't have the capacity to do a basic google search for how to make mead.

Book seems to be well out of date

Looking forward to try some of these recepies out...if I can find the ingr. Here in Iceland

Making your own Mead is the same as 'Making Mead'. it depends weather you want to pay more for some graphics and a different publisher the content is the same as written by the same authors.

Love this book, going to make wine for xMas

good quality