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Friday, 25 July 2008
 
 
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A Country Year - Living the Question PDF Print E-mail
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Written by Vicky - the Meadwench   
Thursday, 29 March 2007

 If the folk and fancy of beekeeping is delightful, working with bees is downright amazing. And no one speaks of this life more eloquently than Sue Hubbell in "Country Year, Living the Questions" (Random House).

Hubbell, a single woman in her 50's pens a years' worth of essays concerning the many diverse facets of her beekeeping life-from Chevrolet U-joints to requeening, to coyotes and tree frogs. The key to Hubbell's beekeeping experience and, by extension, to her book, is the almost lost art of paying attention. 'Spring beework requires time, patience, some skill and a strong back. It also requires a clear mind and concentration. There is nothing that so focuses the attention as opening a hive of bees. At full summertime strength, a bee colony has about 60,000 bees in it...."

Last Updated ( Thursday, 29 March 2007 )
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An Analysis of Mead, Mead Making and the Role of its Primary Constituents PDF Print E-mail
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Written by Ken Schramm   
Monday, 12 June 2006
Ken Schramm and Daniel McConnell give us an in-depth analysis of meadmaking, breaking it down into components, and addressing each in turn, giving a very technical but fascinating look at the inner workings of mead. The article has a dazzling array of tables and in-depth study info that will take you beyond casual mead-making. If you've a yen for technical details, or just want to delve deeper into mead and wine-making, this is a must-read.
Last Updated ( Wednesday, 03 January 2007 )
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“It is so ancient a beverage that the linguistic root for mead, medhu, is the same in all Indo-European languages where it encompasses an entire range of meanings, which include honey, sweet, intoxicating, drunk and drunkenness. For this reason it has been suggested that fermented honey may be the oldest form of alcohol known to man.”-Mikal Aasved, 1988
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