10 Things You Didn’t Know About Mead

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Honeybees: Making mead possible since 7000 B.C.
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Discussion (4)

  • nh.lifter posted 2 years ago

    There's also new mead-enthusiast sites popping up now such as http:www.TheMeadery.net

  • grace.mack.9 posted 2 years ago

    For the REAL history on fermented beverages and ancient foods, check out the various books written by Dr. Patrick McGovern of UPenn. Among other cool locations, he has conducted archaeological research at the site of Midas' tomb!

    Dogfish Head Brewery's Ancient Ales series are partially based on his research.

  • richmckinney.191064b posted 2 years ago

    Mead is easy to make at home too. I have made two batches, one sweet and one dry. The dry one was 8 lb of honey to 5 gal, and the sweet one took 12 lb. I add a few whole cloves and a few cinnamon sticks. I heat to a short boil to sanitize it before cooling and adding the wine yeast. After it ferments out, I bottle it. Then comes the hard part -- waiting 6-12 months for it to mellow out.

  • bhannifin.fceb39 posted 2 years ago

    I have been distilling mead for years....Honey Shine is unbeatable @ 110 proof. Aged in 1 gallon barrels for six months, RVW doesn't stand a chance in a taste off! Oak & Honey wins every time.

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