2 edition of Annotated bibliography on honey wine (mead) found in the catalog.
Annotated bibliography on honey wine (mead)
Roger A. Morse
Previously printed for private circulation.
|Statement||by R. A. Morse.|
|LC Classifications||Z5256 .B36 no. 13, Z7914.M38 .B36 no. 13|
|The Physical Object|
|Pagination||, 21 leaves.|
|Number of Pages||21|
|LC Control Number||74177075|
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Roger Morse. An Annotated Bibliography on Honey Wine (Mead). Bibliography of the International Bee Research Associatoin No.
Roger Morse and Keith Steinkraus. “Wines from the Fermentation of Honey;” Eva Crane, Honey: A Comprehensive Survey New York: Oxford University. Press, ISBN Clifford T. Newman Jr. Mead making - honey. Author of The complete guide to beekeeping, Making Mead Honey Wine, Comb honey production, Rearing Queen Honey Bees, The Illustrated encyclopedia of beekeeping, Honey Bee Pests, Predators and Diseases, Richard Archbold and.
LXXTo make unhealthy wine strong / Item do in an ame wine one stoop of roasted wine To make from white wine red wine. Cap. LXXII. To help wine which begins to turn – Capt LXXIII. To make wine with ritsoelen Annotated bibliography on honey wine book. Cap. LXXIV. To make with cloves – Capit.
LXXV. To make wine sagitta– Capit. LXXVI. To make good wine garnet – Capit. LXXVII. Selective bibliography of wine books.
[San Francisco],  (OCoLC) Document Type: Book: All Authors / Contributors: Wine Institute (San Francisco, Calif.) Caption title.
Reproduced from typewritten copy. Classified and annotated. Description: 40 leaves 28 cm: Reviews. User-contributed reviews Tags. Add tags for "Selective. A short bibliography of Medieval/Renaissance Brewing This is a short annotated bibliography of books and other materials useful for historical brewing.
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Fuqqā’ al-‘asal (alcohol-free honey beer, or short mead) 6. Another honey beer 7. Another [honey] beer recipe 8. A recipe for making khamr (intoxicating wine) from raisins 9.
A recipe for plain honey wine (sharāb mu’assal sādhaj) A recipe for raisin wine (nabīdh zabībī) A recipe for mead (nabīdh ‘asalī) without raisins. The wine can be ordered on the restaurant’s website with convenient delivery within a short time upon request.
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Mead is simply honey wine. It is made when honey is diluted with water and/or fruit juices and allowed to ferment.
Mead is thought to be the first alcoholic drink made by man and it has a long heritage of use for over 5, years. The reason for this is simple, honey was available in quantity and there was minimum equipment and technology needed.
A short bibliography of Medieval/Renaissance Brewing: HERE "This is a short annotated bibliography of books and other materials useful for historical brewing. Some of these materials range up into the s." - Webbed by Gregory Blount of Isenfir ([email protected]).
Roger A. Morse, Ph.D. (July 5, - ) was a bee biologist who taught many beekeepers both the rudiments and the finer practices, through his research and publications.
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