MEAD! Mead Making Made Easy

MEAD! Mead Making Made Easy

by Leland Hoburg
     
 
Many years ago when I first started to dabble into home brewing, finding resources and equipment meant talking to a guy who knew a guy who knew a guy who knew where you might find what you needed. Eventually I found where the local homebrewing shoppe was located and made my first foray for enlightenment. Luckily for me I had done some research on the subject because

Overview

Many years ago when I first started to dabble into home brewing, finding resources and equipment meant talking to a guy who knew a guy who knew a guy who knew where you might find what you needed. Eventually I found where the local homebrewing shoppe was located and made my first foray for enlightenment. Luckily for me I had done some research on the subject because the clerk at the brew shop was just that, a clerk who would sell you whatever you wanted to buy but could not tell you how to use it. Thankfully, my SCA friends offered some tips and advice and I made my first batch. My first decision was “is it going to be beer or wine (of which mead technically is)?”
This was actually an easy choice, wines then eventually mead. Why? I wanted to do small batches and most beer recipes are for at least five gallons (40 pints) which is more beer then I can drink or give away in a reasonable amount of time. Even though wine takes longer to ferment, three months to a year as opposed to four to eight weeks for beer, it is easier to make a gallon batch of wine, just have patience.
No matter which way you go, beer, or wine, the startup cost is about the same at the five-gallon batch mark, and not much less for smaller batch production. The equipment is pretty much the same: no rinse one step cleaner sanitizer, primary fermentation vessel, secondary fermentation container (carboy), bottles, bottling equipment, fermentation locks, cook pot, tubing, and auto siphon; all of which cost me around fifty dollars.
Another driving factor in starting homebrewing was purely an expense issue, for (at the time I started) you could make five gallons of beer or a gallon of wine/mead for about fifteen dollars and add in the fact it was something you made you were already starting to save money. Even today for small batch processing, beyond the initial investment of equipment, your marginal cost goes down for the more you make considering a batch of basic mead is honey, water, and yeast.

Product Details

ISBN-13:
2940013976894
Publisher:
Blackwuelfe Publishing
Publication date:
02/27/2012
Sold by:
Barnes & Noble
Format:
NOOK Book
File size:
50 KB

Meet the Author

Prior to becoming a self employed writer and blogger, I worked for five years as a Store Manager for Radio Shack. I have four years experience in the educational field at primary, secondary, and university settings, as a Substitute teacher for the Henry, Stark, and Bureau counties (Illinois) Regional Office of Education and as a Graduate Tutor at the Western Illinois University Writing Center-Quad Cities campus. I have thirteen years experience in the food service industry and culinary arts at various levels. I have nine years experience in Retail Management in both Specialty Stores and Department Stores.

I have an earned Master’s degree in Business Administration (2004) from Western Illinois University with concentrations in International Business, Marketing, and Finance; an earned Bachelor’s degree (1999) in Liberal Arts with minors in Marketing and Management from Western Illinois University-Quad Cities; and an Associate’s degree (1990) in Culinary Arts and Liberal Arts from Black Hawk College.

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