The Compleat Meadmaker: Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations

Ken Schramm

Jun 2003 · Sold by Brewers Publications

About this ebook

Since the publication of The Compleat Meadmaker, mead has enjoyed a remarkable resurgence in the United States. In 2003, there were roughly 60 commercial meaderies; by 2020, that number had grown to nearly 500. This growth reflects not just commercial success but also the passion of hobbyists discovering the joys of crafting their own “nectar of the gods".

Mead—fermented honey and water—is among humanity’s oldest alcoholic beverages, with deep roots in ancient cultures across Europe, Africa, and Asia. Its simple ingredients and intoxicating charm made it a staple of rituals and celebrations. Although mead's popularity faded with the rise of beer, wine, and spirits, the modern craft beverage movement has brought it back into the spotlight, alongside artisanal beers and wines.

A central figure in this revival is Ken Schramm, veteran meadmaker and co-founder of the Mazer Cup Mead Competition, North America's premier mead-only event. In The Compleat Meadmaker, Schramm introduces readers to the craft with clear instructions and straightforward recipes. He guides beginners through their first batches and then explores more advanced styles using spices, fruit, grapes, and malt.

The book is a comprehensive guide covering:

• Equipment and Basics – The tools and steps to make your first mead.
• Fermentation Techniques – Choosing yeast, managing pH, aeration, and nutrients.
• Flavor Balancing – Adjusting acidity, sweetness, and alcohol to taste.
• Clarification and Bottling – How to clarify, bottle, and store mead properly.
• Aging and Conditioning – Using oak and time to build complexity.

Schramm also explores honey in detail—its natural history, floral sources, and the essential role of bees. He introduces the concept of honey varietals and explains how different nectar sources affect flavor and aroma, giving meadmakers a wider palette of options.

Beyond traditional mead, Schramm dives into a variety of historical and modern styles:

• Melomel – Mead with fruit
• Cyser – Mead blended with apple cider
• Pyment – Mead with grapes or grape juice
• Metheglin – Spiced or herbed mead
• Braggot – Mead with malt, bridging beer and mead traditions

Each offers unique character and complexity, showcasing the drink’s versatility. Whether bone dry or rich and sweet, mead can be tailored to individual tastes and paired with diverse cuisines.

Ultimately, The Compleat Meadmaker invites readers to explore the art and science of mead, connecting a millennia-old tradition with today’s craft movement. Whether you're new to brewing or an experienced fermenter, Schramm offers the tools and inspiration to make exceptional mead at home.

Ratings and reviews

This book is great. Beyond full of knowledge. I would be willing to bet that even some of the experienced Mead fermenters/vintners would find some unknown knowledge about the craft they either didn't know or had a question about. It's beyond informative. Hands down one of the most informative, interesting, and good reads I've had the pleasure of reading for awhile.

Especially if you're just strating out. Provides a overall understanding of making mead as a whole.

Nice read for starting mead exploration. Great section on recipes and a very usefull tables with honey shugar contents.

About the author

Ken Schramm is a mead maker, musician, fruit grower, baker, brewer, hunter, angler, fly tyer and lover of all things gustatory. He is the author of The Compleat Meadmaker (Brewers Publications, 2003), and has been involved in beverage hobbies since 1988. He has served on the AHA Board of Advisers, and is one of the founders of the Mazer Cup Mead Competition, North America’s oldest mead-only competition. Ken opened Schramm’s Meadery in Ferndale, MI in 2013. Ken lives in Troy, Michigan with his wife, Jean.