by Roger A. Morse

History, Recipes, Methods and Equipment
This book is from about 30 years ago, so it is dated. It is a good general reference, and would be a good addition
to any meadmaker's library. If you are looking for more modern and up to date information check out The Compleat Meadmaker
It does have good information in it like this (you should know this anyway, there may be a test):

Mead:  Honey Wine (Honey Only)
Sack:   Sweet Honey Wine (Honey Only)
Metheglin:  Spiced Mead
Pyment:  Honey sweetened Grape Wine
Cyser:  Mead made with apple juice
Melomel:  Mead made with fruit juice other than apple
Hippocras:  Spiced Pyment
Hydromel:  Weak (watered down) Mead

125 pages
Paperback