Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More
17 Jun
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Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More
- ISBN13: 9781580171823
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Make Extraordinary Homemade Wines from Everything but Grapes! Exotic wines, honey meads, spicy metheglins, and fruity melomels-there’s no end to the great-tasting elixirs you can make using ingredients from your local market and even your own backyard! You’ll find easy, step-by-step winemaking instructions plus memorable recipes, including: .Apricot Wine .Dry Mead .Marigold Wine .Almond Wine .Cherry Melomel .Cranberry Claret .Pea Pod Wine .Lemon-Thyme Metleglin .Strawberry Wine .Rose Hip Melomel
Rating: 
(out of 16 reviews)
List Price: $ 16.95
Price: $ 9.09
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“Download Our Guide To Making Thirst Quenching Beer From Home – Become a MASTER Home Brewer – Click Here Now…”
“How To Make Your Own Wine – Learn The Secrets Of EXPERT Home Wine Makers – CLICK HERE to Download The Report Now…”
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Review by for Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More
Rating:
From the novice vinter to a more experienced hand, this book is one of the better ones I have seen. At the start, the author describes and explains the homewine-making process, the equiptment necessary, the “lingo”, and gives a desent time-line for completion. The recipies are usually simple and are for one-gallon batches. Some are a little weird, but it does say “unusual” in the title. A definate recommendation for anyone who is avidly homebrewing wine or mead.Wassail!
Review by John Paul for Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More
Rating:
Many years ago when I started making my own wine, I had receipes for fruit wines including Pineapple, Strawberry and even a Strawberry/Vanilla wine. I lost that small book and went without for many years. If you have any interest in making fruit and herb wines (They Make Great Gifts!) then try this book. It will keep you busy for quite some time.
Review by Merddyn for Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More
Rating:
Very Very little in this boon on the how-to of wine making but if you’re an experienced wine maker and you’re looking for a recipe book for mead and wine this is the one to get. Tons of stuff.
Review by Lisa for Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More
Rating:
I got this book for my first winemaking book, and used one of
the blackberry wine recipes for my first batch. The recipes
are just recipes, without the minute detail, and it was hard
to turn back and forth from the recipes to the ‘how to’ intro
to get the general detailed steps, and there were a couple of
steps that I wasn’t sure exactly what to do. Also, there are
tips I could have used, for example the siphoning; the book
makes it sound simple but it was very frustrating, and there
are tools available to start the siphon that I hope will be
very useful.
The book is very inspiring and the recipes are diverse and
interesting, I expect to use it again.
Review by Lorena S. for Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More
Rating:
I’m going to break my review of this book into two components, the instructions (which gets a 3) and the recipe section (which gets a 5).
Instructions:
Simple and straightforward, this would be a great book for someone starting out in the hobby (though probably not as a first and only book on the subject). As far as the instructions are concerned I would recommend this to anyone who has read a more detailed book on home brewing and maybe felt a little overwhelmed, but who isn’t ready to give up on it. The directions are stolid, basic, “tried and true” instructions with a few procedural options thrown in, but not enough to overwhelm (and believe me, brewing can get AWFULLY overwhelming). If you’re old hat at home brewing don’t expect any mystical revelations, but it is probably worth taking a skim-through to get a feel for the author’s intentions.
The section on sterilization was unexpectedly thin. Considering all the items they recommend you get from a brew supply already, household bleach should not be the focus of the sterilization section.
Recipes:
This is where for me this book shines. The recipes take up about 2/3 of the book and range everywhere from the tried and true classics (grape, peach, strawberry, honey) to the really outré (beet wine anyone? how about snap pea? or crabapple?). For an experienced brewer with a few books under their belt there might not be so many forays into the “wild” as the title might suggest, but the recipe list would look pretty out-there to someone primarily used to grape table wines.
There are variations of most of the wines to account for different tastes without filling half the book with tiny alterations of the same recipe. They provide both a sweet and dry variation of many recipes, and several include versions which account for different varieties of the same fruit or levels of ripeness. There is a separate mead section but many of the wines also use honey as the main sugar additive, so there’s a lot of opportunity for experimentation if that is an interest of yours.
Some brew science is still a bit deeper then I’m personally interested in going right now, and sometimes it’s awfully nice to be able follow a pre-tested recipe to approximate the results I’m looking for rather then having to calculate every single additive based on tables and graphs. I think that alone will keep this book near the top of my reference pile for this hobby.
Yield for each of these recipes is one gallon, which is a nice economical size for testing out something. The cost of fresh fruit and honey can add up fast, and in the worst case scenario it can be no fun having to get rid of five gallons of something that turned out badly after what could even be several years of work and patience. While authors assume sulfiting as a baseline procedure, they continually remind that this is optional and do discuss the necessary preparation differences in each recipe. This is highly appreciated for those of us who prefer not to use sulfites.
In the end I still think the best judge of an instructional book is if reading it makes me start a mental wish-list of what to buy the next time I play with that specific hobby, and I’ve already started working out the contents of my next brew-store order.