Mead is a honey-based fermented beverage that has been produced and enjoyed since before the dawn of recorded history. Because of its antiquity, mead has acquired an almost magical reputation in our mythologies. For example, the term “honeymoon” is intertwined with the custom of drinking honey-based mead for a month (moon) after the wedding; this practice was said to ensure baby boys. Mead making was once the province of a select, trained guild. Now, it is open to all who have the patience and skill. You are continuing this long and honored tradition. Welcome aboard and enjoy.
The Types of Mead
Mead is classified not by the kind of honey from which it is made, but by what else may be added to it for flavoring:
There are various other seldom-heard terms: “hydromel” (weak, literally “watered” mead), “rhodomel” (mead with rose petals), “omphacomel” (left as exercise to the interested student), and so on.
Depending on the initial amount of honey, and how attenuative (effective at fermenting sugars) the yeast is, the final mead may vary from quite dry and austere like some white wines, to very sweet.
Depending on the bottling process, the mead may be “sparkling” (carbonated) or “still” (no bubbles).