|Sugar Conversion to Alcohol During Fermentation - For those people who want to know more than just that 1 sugar molecule is converted to 2 molecules of ethanol and 2 of CO2. This is taken directly from the 1960 publishing of Technology of Winemaking by Amerine and Cruess.
|Mead for the Masses: A simple Introduction - A beginning primer with a little history and a simple recipe appropriate for a first mead.
|Pressing Your Own Fruit for Winemaking - Simple steps for preparing fruit for pressing and the basic steps for winemaking that follow.
Alcoholic Drinks of
the Middle Ages
|A Treatise on Alcohol Production through the Middle Ages - This is a complete pamphlet (60+ pages in the printed original) dealing with the history of alcohol production up through the Middle Ages. This includes information on wine, mead, beer, cider, cordials, brandy and whiskey. It also has a short section on vinegar. It is highly footnoted, with the footnotes linked to the complete bibliographic reference.
|A Series of Charts detailing the Constituents of Honey - These charts come from the appendices of A Book of Honey by Dr. Eva Crane. They include the average percentages of major constituents of honey, the half life of certain enzymes in honey, and nutrients present in honey, among others.
|Books from The Meadery, in association with