Stocker Garden Stückler:Met

Every beekeeper and honey buyer can easily make mead in small quantities. And mead doesn't have to be sweet: whether as an aperitif or dessert, its variety of flavors has always been impressive. The book details the steps from the initial mixture of honey and water, through fermentation, to bottling and refining the honey wine. The author also discusses the pros and cons of treatment options such as filtering. With the necessary theoretical background, he clarifies which factors influence the quality of the final product. The author describes what is needed to produce mead in various flavors and levels of sweetness. He addresses different types of honey and fermentation methods. Legal aspects are included, as well as a section on commercial mead production. Numerous recipe ideas, including for mead punch and cocktails as well as non-alcoholic mead, provide inspiration to explore new flavor worlds.