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Making Mead Is a Centuries-Old Practice That Can Be Enjoyed by the Home Brewer

Making Mead Is a Centuries-Old Practice That Can Be Enjoyed by the Home Brewer

Making is a centuries-old practice that can be enjoyed by the home brewer. As with the preparation of most foods and beverages, the making of a good mead is a blend of science and art. This kit is designed to help you understand the basic principles of mead making and guide you through the process. It is intended as a primer for the beginner and as a resource for the more experienced home brewer.

The History of replaced mead in many Varieties areas of the world. In Mead Northern , where of Mead Mead is one of the world’s were difficult to Mead is an alcoholic oldest fermented grow, mead remained beverage made by beverages. Ancient myths popular until fermenting a mixture of and writings throughout the was imported from and . world contain references to southern . Traditional mead is simply alcoholic beverages that that — honey and water. were drunk by both people The roots of the variations Variations have existed and gods alike. of mead we have today through the ages and can be found in the range from the traditional Mead was a part of the cultures and agriculture of to complex mixes of rituals of the , Anglo- old. The practice of adding and . (See Saxons and . It was () to mead Table 1.) believed to have magical, began in the . healing even Mixing grape and other fruit Mead can be either still or capable of increasing with mead can be sparkling. Sparkling mead fertility. The word honey- traced to Roman times. results from a second moon is derived from the that retains practice of the newlyweds Eventually, agricultural dissolved in drinking mead for one crops such as grapes, the bottled product. month (a moon) after the grains and , became wedding. If the mead was the preferred ingredients Other alcoholic beverages "proper," a son would be for alcoholic beverages made from honey include born nine months later. such as wine, and braggot and mead . . Braggot, made with malted As civilizations and grain and honey, is part agricultural resources beer. Mead brandy is mead grew, beverages such as that has been distilled. A wine made from grapes or honey is made by other , and made adding extra honey to from barely and mead brandy.

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Table 1. Varieties of Mead

Traditional Mead A fermented honey beverage made from approximately two and one-half pounds of honey diluted with one gallon of water only.

Hydromel Weak, or watered mead

Sack Mead Mead that is made sweeter by the addition of twenty to twenty-five percent more honey; a sauterne-like bever- age.

Metheglin Spiced mead; originally spiced with a combination of herbs (gruit) but later hops became more popular.

Sack Metheglin Sweet spiced mead; traditionally similar to .

Melomel, or Mulsum Mead made with fruit .

Cyser A melomel made with juice or ; similar to a wine.

Pyment, or Clarre A melomel made with ; sometimes referred to as honey-sweetened grape wine.

Hyppocras Spiced pyment.

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Basics for Brewing Mead

Getting Started: Choosing which honey to in honey to carbon use is a matter of and dioxide and ethyl . Ingredients the type of mead desired. Cultured wine is Stronger honeys go well commonly used to make HONEY with sweeter, heavy or mead. In general, those Honey is the first ingredient spiced and milder that are used for white to consider when making honeys with delicate wines, especially sauterne- mead. The and color work well for yeast work well. The yeast of the final product are traditional or fruit meads. used for wine and mead dependent on the of fermentation is Saccharo- honey used. In general, a The National Honey Board myces cerviseae. light honey yields lighter has additional information colored and flavored mead available on the floral Matching the appropriate and a dark honey, darker sources of honey. A list of yeast culture to the honey colored and more robust honey suppliers is avail- variety is key to developing flavored mead. able on the National Honey the desired taste and Board’s Web site, mouthfeel of mead. The floral source of the www.nhb.org. A paper de- Formulation guideline for honey determines its flavor scribing the sensory attrib- various types of and profile and other sensory utes of U.S. honey honeys can be found in attributes. Honey bees varieties is available both Zymurgy: For the Home- gather nectar and convert it online and as a hard copy. brewer and Beer Lover, to honey. There is some May-June 2000 issue. variation in the amount of The , and Department of Agriculture In addition to sugar, yeast vitamins in the nectars that Technical Bulletin number needs , the bees gather. An 1261 gives detailed and (invertase) information on the for growth. Ingredients secreted by the bees chemical composition, such as urea, peptone and converts the sucrose in the color and granulation of potassium phosphate are nectar to and various honey varieties. used to supply these and another These resources will be nutrients. It is also enzyme (glucose oxidase) helpful in selecting a honey possible to buy packaged changes the glucose to variety. nutrients specially and hydrogen designed for mead. peroxide. The water YEAST content in the nectar is also Yeast is the next ingredient WATER reduced in the process. to consider and once The third basic ingredient The result is honey: a again, there are several used to make mead is fermentable sugar with pH choices. Yeast is living water. The quality and of approximately 3.9, on organism that metabolizes chemical composition of average, and an 17.1 the water used to make percent water content. mead is critical.

National Honey Board • (303) 776-2337 • www.nhb.org • P a g e 3/12 be used. Twelve to fifteen For example, water that pounds of fruit with twelve Getting Started: has a high chlorine content to fifteen pound of honey in may produce off-flavors. five gallons are Equipment Most mead makers rec- recommended. ommend bottled or spring Home brewers typically water but not distilled water SPICES AND HERBS: make five-gallon batches of since it lacks sufficient Almost any or mead. The equipment they minerals for the yeast. can be added to mead need is similar to what is either as an extract or used to make wine and is OTHER INGREDIENTS directly at almost any time readily available in home ACIDS: Small amounts of during the mead making wine and brewing supply acids, such as malic, process. Blends of two or stores. tartaric and citric acid, are more spices and herbs are added to balance the commonly used. If added Basic equipment needed to flavor. Their tartness directly, they should not produce five-gallon batch offsets the of remain in the mix for longer includes: •= the honey while combining than twenty-four hours 1 (four-gallon) with the alcohol to give a because bitter components enameled or stainless degree of stability against may be extracted. steel pot spoilage. •= 2 (five-gallon) glass A strong extract of mixed carboys* Some experts recommend herbs (gruit), can be added •= 1 with an acid blend composed of at bottling time. Or, a rubber to fit twenty-five percent citric, strong extract of each •= 7 feet clear si- thirty percent malic and spice can be prepared and phoning hose, 5/16-inch forty-five percent tartaric added at any time after diameter acids. fermentation but before fin- •= 3 feet plastic blow-out ing. To make an extract, hose, 5/16-inch : Sodium boil the spices in a small diameter bisulfite or potassium amount of water for 15 •= Detergent and chlorine metabisulfite in tablet or minutes. bleach powder form are commonly •= Large funnel used for sanitation in wine HOPS: Adding hops to •= Corker or capper making. mead will add a distinctive •= Corks or bottle caps flavor, but more •= STABALIZERS: When importantly, its , oils, •= Wine making still mead, and pectin can help •= Thermometer , or wine to clarify the mead and •= Acid-testing kit stabilizer, can be added at preserve its freshness. the bottling stage to *Note: A carboy is a glass prevent a second is sometimes used container with a narrow neck. fermentation by killing by itself to add astringency remaining yeast cells. and aid in brewing and clarification. FRUIT: To create the fruit-containing mead, ten to twenty percent fruit juice or purees are added to the honey-water mixture. Whole, pitted fruit can also National Honey Board • (303) 776-2337 • www.nhb.org • P a g e 4/12 break" which precipitates consume mead that is Processing the and other made with sulfiting agents. colloidal materials in the Also care be taken Guidelines honey. This will help clarify not add too much as the final mead. levels in the 60-70 ppm There are seven basic range can inhibit yeast steps to making mead. The disadvantage of growth. Since proper (See Table 2.) boiling is that it drives off adjustment of levels re- the delicate flavor compo- quires an accurate scale SANITIZING nents of the honey. Yeast and pH meter, sulfiting is The single most important nutrients and acid blends not recommended for the step in making a good can be added before or amateur mead maker. mead is sanitation. after boiling. Contamination with wild Sanitizing with sulfites is yeast, molds or : Heat- recommended when will result in mead that is ing the honey and water to making Mulsum or cloudy and off-flavored. 190 °F for 10 to 20 minutes Melomel. Since boiling fruit Wash all equipment and will destroy any wild yeast juices will "set" the fruit containers with detergent in the honey but will pectin and prevent the final and water. Scrub well and preserve more of the vola- mead from clarifying. rinse repeatedly. After tile flavor components. rinsing, sanitize all ADDING THE YEAST equipment and bottles by When preparing large If the must has been immersing them in a batches of mead (3 to 5 sanitized by heating, the bleach solution of gallons), it may be yeast can not be added or one-ounce chlorine bleach impractical to heat the total "pitched" until the must is to 5 gallons water. Soak for volume of water. Instead, at room temperature at least 10 minutes; rinse mix the honey with 1 or 2 (approximately 70-75 °F). well with water. gallons of water. Heat- sanitize this mixture (boil or When using sulfites to Equipment can also be pasteurize) and when cool, sanitize, let the must stand sanitized in a rinseless so- transfer to the carboy. Add for 24 hours before adding lution called enough additional water to the yeast. If using dry iodophor sanitizer the mixture in the carboy to yeast, activate it by stirring (available at brewing equal the total volume the packet of yeast into 4 supply stores). needed. ounces of warm water

(80 °F). Allow the yeast to PREPARING THE MUST SULFITING: An alternative hydrate for 10 minutes Must is the unfermented method of sanitizing the before stirring into the mix of honey, water and must is "sulfiting." The must. other ingredients. There advantage of this method are several methods for is that there is no heating. preparing the must. Simply dissolve the honey Several factors should be in water along with the acid considered in choosing blend and yeast nutrients which method to use. and add the sulfites. The

major disadvantage is that BOILING: Boiling the some individuals are honey and water for 10 to allergic to sulfites and 30 minutes will sterilize the would not be able to must and cause a "cold

National Honey Board • (303) 776-2337 • www.nhb.org • P a g e 5/12 Table 2. Basic Steps For mead left in the residue Making Mead Racking involves siphoning and the potential for off the clear mead into a decolorizing the mead. 1. Clean and sanitize all second sanitized equipment and fermenter, leaving the Fining is usually done containers. sediment behind in the before racking or when 2. Make the must (i.e., first. This step is repeated mead fails to clear. After honey-water mixture). as many times as is racking, attach the air lock. 3. Add the yeast or yeast necessary to achieve the Fermentation will begin in starter. desired level of clarity, several hours or may take 4. Ferment until all visual usually at three-month several days. Mead is best signs of air bubbles intervals. fermented at temperatures disappear. ° ° 5. Rack (fine first, if between 70 F and 80 F. Strict sanitation practices desired) two or more Fermenting at lower must be observed to pre- times. temperatures will not harm vent contamination. (If 6. Age until clear and the mead flavor; it will just sulfiting agents are used as good flavor develops. take longer to complete. a disinfectant, they need to 7. Bottle and cap with bot- be added at each racking tle caps or corks. During fermentation, rack to ensure the desired level the mead into a new

of 50 ppm .) container as sediment FERMENTATION develops. If the mead sits Fermentation takes from Care must also be taken to on the sediment too long, several weeks to several not incorporate oxygen the yeast will begin to feed months. During this step, during racking after the on the sediment () the sugar in honey is onset of fermentation. and result in an unpleasant converted to alcohol and Excess exposure to flavor. Fermentation is carbon dioxide gas. oxygen once the process complete when air bubbles Once the must has been has begun, can cause are no longer visible. sterilized (by boiling, spoilage. When filling the pasteurization or sulfite carboy, headspace should AGING treatment), transfer it to the be limited to approximately Aging requires the most fermentation vessel one inch to minimize the patience. During this step, (carboy) and add the available oxygen. the mead clears and activated yeast. develops its flavor. Usually,

FINING it moves from a harsh, At the onset of fermenta- Fining is an optional step acidic, unpleasant taste to tion, yeast need an ample that clarifies mead, using a smooth, mellow supple of dissolved agents such as bentonite, beverage with a nice oxygen. Therefore, it is , egg white, bouquet and fragrance. As helpful to cascade the cold , and casein. A the dead yeast cells must into the carboy prior commercial product called continue to settle, it is to adding the yeast. Air is Sparkolloid is also important to continue excluded during the available. Fining agents racking the mead. A steady remainder of the combine with charged ° fermentation process by temperature below 70 F particles in suspension, installing an air lock on the (preferably around such as protein, and ° neck of the carboy. 60 F) is recommended precipitate them. The result through the aging process. is clear mead that has a The length of aging can sparkle. The drawbacks to take months or years, fining are the amount of

National Honey Board • (303) 776-2337 • www.nhb.org • P a g e 6/12 depending on a number of sparkling mead has higher before fermentation starts factors. In general, lighter alcohol content. Additional (see "Preparing the meads will be ready sooner sediment settles in the Must") and good practices while darker, sweet meads bottom of the bottle. The must continue throughout and those with higher finished sparkling mead the brewing process. Also, alcohol content will need should be decanted off the any residue of sanitizer more time to fully develop. sediment. Overall, careful (bleach, sulfites, soaps) Ultimately, the taste handling of sparkling mead remaining on the preference of the mead is required to prevent equipment will affect the maker will determine when premature release of the flavor of the final mead. it has aged enough. carbon dioxide gas and exploding bottles. "STUCK" BOTTLING FERMENTATION The last step is bottling and Throughout the After adding the yeast to capping. As with all the mead-making process, the must, fermentation steps, good sanitation it is important to test should begin within several practices are essential and various parameters. days. If fermentation does aeration during the transfer Sugar levels of the honey, not start within 5 days, it is should be avoided. fruit juices, and mead are probably because of a poor Standard caps or corks can measured in or specific nutrient balance or a weak be used. Bottles with corks gravity, using a hydro- of yeast. The best need to be stored on their meter. Acid levels are remedy is to rack the must sides or the corks need to determined by measuring into a sterilized be dipped in melted paraf- pH using acid test kits that fermentation vessel and fin to keep them from are readily available in begin again by adding new drying out. Headspace brewing supply stores. A viable yeast. should be approximately good thermometer is one-half to three-quarters necessary to monitor room In other cases, yeast of an inch to limit exposure and brew temperatures activity may stop in the to oxygen. throughout process. middle of the fermentation period. All activity stops Making sparkling mead Common and the specific gravity requires a second indicates that there is fermentation using a new Problems adequate sugars still yeast culture and priming available for fermentation. sugar. The concentration of OFF FLAVORS sugar to mead should be Most off flavors are the The most common cause 60 grams or 2 ounces for result of poor sanitation of this behavior is that the each gallon of must or practices. All equipment alcohol produced by the three-fourths to one must be sanitized to yeast has reached a level per five gallons. prevent contamination and in the mead that is too high The second fermentation the resulting off flavors. to support yeast activity. occurs in capped bottles, The must needs to be free When the level reaches thus trapping the carbon of any wild yeast of approximately 12 percent, dioxide gas until the bottle bacterial contamination yeast is is opened. Typically, inhibited.

National Honey Board • (303) 776-2337 • www.nhb.org • P a g e 7/12 Basic Recipes/Formulas

Recipes for mead abound—with each mead maker having his/her own slant on what and how much to use as well as how to put it altogether to create the right flavor and bouquet. Below are a few basic recipes for mead and variations of mead to get you started. Use the guidelines in the equipment and process sections to produce your mead.

Basic Mead Recipes

Morse "St. Elizabeth’s Day" Mead Traditional Mead Recipe : 5 gallons

Ingredients Amount Ingredients Amount Honey (preferably 3.5 lb Honey 18 lb goldenrod) Water 5 gal Water 1 gal Yeast nutrient 2 oz Ammonium phosphate 4 g Stock sodium bisulfite 5 tsp Urea 4 g solution (add after of tartar 4 g fermentation) 1:1 mixture of tartaric 4 g 5 tbsp and citric acid Liquid essence 30 mL Yeast (optional) Anti-foam agent Optional Prise de Mousse Yeast 10 g Original brix: 25 ° Morse, R. A. 1980. "Making Mead (Honey Wine)." Total acid: 6-6.5% Wicwas Press, Cheshire, Conn. Burch, B. 2000. Making Sense of Making Mead. Zy- " Mead" murgy: For the Homebrewer and Beer Lover. 23(3): Yield: 5 gallons 39-40.

Ingredients Amount Light clover honey 12.5 lb Acid blend 4 tsp Yeast nutrient 5 tsp Water to make 5 gal Wine yeast sufficient for 5 gal Optional: 1/3 tsp sodium or

Original specific gravity: 1.110

Source: Papazian, C. 1986. Brewing Mead. Wassail! Page 175 in "Mazers of Mead." Brewers Publications, Boulder, Colo.

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Mulsum or Melomel Melomel Yield: 5 gallons Yield: 3 gallons

Ingredients Amount Ingredients Amount Light clover honey 9 lb Light honey 10 lb Crushed Fruit (such as 10-15 lb 1/2 cup , blackberries, juice from 3 marionberries, loganber- Crushed raspberries 1 to 2 pt ries, mangoes, currants, yeast sufficient for 3 gal peaches, or Water to make 3 gal ) Sodium metabisulfite 1/3 tsp Yeast nutrient 5 tsp Water to make 5 gal Special Instructions: Mix all ingredients ex- Wine yeast sufficient for 5 cept the yeast and let sit overnight. Add the gal fruit directly to the must or suspend it in a Sodium metabisulfite 1/3 tsp cheesecloth bag. Acid blend to bring level to 0.4 to 0.5% Spence, P. 1997. "Mad About Mead! Nectar of the Approximate original specific gravity: 1.100 Gods." Lluewellyn Publications, St. Paul Minn. to 1.120 Sack Mead Special Instructions: Boiling grape or any Yield: 5 gallons other fruit juice will "set" the fruit pectin and prevent the mead from clarifying. Therefore, Ingredients Amount sulfating agents should be used to disinfect Light clover honey 15 lb the must. Acid blend 4 tsp Yeast nutrient 6 tsp Use an open fermenter (i.e., a clean fermen- Water to make 5 gal tation pail covered with a snug aluminum foil Wine yeast sufficient for 5 gal or plastic sheet so gases can escape) for Sodium or 1/3 tsp the first to ten days. Then strain out the potassium fruit, and the ferment into a closed metabisulfite glass fermenter. Some fruit will unavoidably (optional) be carried into the second fermenter. After Approximate original specific gravity: 1.120 two weeks, or when vigorous fermenting has to 1.130 subsided, siphon ferment into another fer- menter leaving virtually all the fruit and some Note: To make "Sack Metheglin," add gruit of the yeast sediment behind. as described in the "Metheglin" recipe.

Papazian, C. 1986. Brewing Mead. Wassail! Pages Source: Papazian, C. 1986. Brewing Mead. Wassail! 183-184 in "Mazers of Mead." Brewers Publications, Page 179 in "Mazers of Mead." Brewers Publications, Boulder, Colo. Boulder, Colo.

National Honey Board • (303) 776-2337 • www.nhb.org • P a g e 9/12 Pyment or Clarre Yield: 5 gallons Gruit 1 oz leaf hops or any of the following: Ingredients Amount •= 1 to 2 oz freshly grated Light clover honey 7 lb •= 2 to 4 oz lemongrass Grape juice 2.5 gal •= 1 to 2 oz crushed bark Water to make 5 gal •= Crushed fennel, , caraway or Yeast nutrient 5 tsp Wine yeast sufficient for 5 gal •= Crushed hot pepper (with or without Sodium metabisulfite 1/3 tsp ) Acid blend to bring level to 0.4 to •= Combination of these and any other spice, 0.5% herb, bark and seeds Approximate original specific gravity: 1.100 Approximate original specific gravity: 1.110 to 1.120 Special Instructions: Make a strong extract Special Instructions: See "Mulsum" direc- of gruit ingredients by boiling spices in small tions. amount of water for 15 minutes. Add at bot- tling time or after vigorous fermentation has Caution: Do not add grape skins to closed subsided. glass fermenter as they will plug the escape vent and could cause an explosion. Use an Papazian, C. 1986. Brewing Mead. Wassail! Page open fermenter (i.e., a clean fermentation 180 in "Mazers of Mead." Brewers Publications, Boul- pail covered with a snug aluminum foil or der, Colo. plastic sheet so gases can escape) for the first to ten days, if adding crushed fruit. Honey Hop Metheglin Yield: 1 gallon Papazian, C. 1986. Brewing Mead. Wassail! Page 181 in "Mazers of Mead." Brewers Publications, Boul- Ingredients Amount der, Colo. Wildflower honey 3 lb Leaf hops 1 oz Metheglin and lime juice and peel from half Yield: 5 gallons of each Yeast energizer 1 tsp Ingredients Amount Montrachet Yeast 1 packet Light clover honey 12 lb Water to make 1 gal Acid blend 4 tsp Yeast nutrient 5 tsp Special Instructions: Add half of hops in a Water to make 5 gal mesh bag to honey dissolved in 6 pints wa- Wine or champagne sufficient for 5 gal ter and heat to just below boiling. Hold for yeast one hour. Then add citrus peel and juice, Sodium or potassium 1/3 tsp remaining hops and yeast energizer. Boil for metabisulfite (optional) 1 hour, remove from heat and let cool over- night.

Source: Spence, P. 1997. "Mad About Mead! Nectar of the Gods." Lluewellyn Publications, St. Paul, Minn.

National Honey Board • (303) 776-2337 • www.nhb.org • Page 10/12 Cyser Prickly Pear/Mesquite Melomel Yield: 5 gallons Sparkling Yield: 5 gallons Ingredients Amount Light clover honey 7 lb Ingredients Amount Apple juice 4.5 gal Prickly Pear Puree 7 lb Water to make 5 gal Mesquite honey 12 lb Yeast nutrient 5 tsp Yeast nutrient 1 tbsp Wine yeast Acid blend 4 tsp Sodium or potassium 1/3 tsp Dry mead yeast sufficient for 5 gal metabisulfite Wyeast #3632 Acid blend to bring level to 0.4 Corn sugar for bottling 1 cup to 0.5% Approximate original specific gravity: 1.100 Burch, B. 2000. Winner's Circle. Zymurgy: For the to 1.115 Homebrewer and Beer Lover. 23(3): 41.

Special Instructions: See "Mulsum" direc- Bit O’ Honey Cyser tions. Yield: 5 gallons

Papazian, C.1986. Brewing Mead. Wassail! Page 182 in "Mazers of Mead." Brewers Publications, Ingredients Amount Boulder, Colo. Fresh pressed sweet 5 gal cider, tested and ad-

justed for acid "Rockport Still Mead" Clover honey 2 lb (or enough to Yield: 3 gallons bring the specific

Ingredients Amount gravity to approxi- blossom 9 lb mately 1.065) honey Ale or mead yeast sufficient for 5 gal Fermex yeast 3 tsp starter nutrient Yeast hulls 1.5 tsp Special Instructions: Simmer honey with a Yeast energizer 1/2 tsp small amount of cider until honey warms and Wyeast No. 3184 sufficient for 3 gal thins. Then add to 1 gallon of cider in glass mead yeast carboy. Add the yeast and then top with Approximate original specific gravity: 1.116 remaining cider. It takes at least six months Final specific gravity: 1.0212 for cyser to clear and taste acceptable. Af- Boiling time: 5 min. ter bottling, it should age at least four Primary fermentation: 30 days at 68 ºF months. (20 ºC) in glass Correnty, P. "The Art of Cidermaking." Brewers - Secondary fermentation: 90 days at 68 ºF lications, Boulder, Colo. (20 ºC) in glass Tertiary fermentation: 2 years at 68 ºF (20 ºC) in glass

Turczyn, A. 2000. Winner's Circle. Zymurgy: For the

Homebrewer and Beer Lover. 23(3): 47.

National Honey Board • (303) 776-2337 • www.nhb.org • Page 11/12 Selected Resources •= Kraus, B. 2000. When Mazers and Mashers Meet: The Magic of Brewing with Honey. Zy- and References murgy: For the Homebrewer and Beer Lover. 23(3): 34-37, 58-59. BOOKS •= Rollins, G. 2000. Making Mead. Bee Culture. 128(12): 29-31. •= Correnty, P. "The Art of Cidermaking." Brewers Publications, Boulder, Colo. •= Schramm, K. and McConnel, D. 2000. Mastering Mead Formulation: The Art and Science of the •= Furness, C. 1972. "Honey Wines and ." Sacred Honey Brew. Zymurgy: For the Home- Northern Bee Books, West Yorkshire, UK. brewer and Beer Lover. 23(3): 26-29, 54-57.

•= Gayre, R. and Papazian, C. 1986. "Mazers of •= Steinkraus, K.H. and Morse, R.A. 1966. Factors Mead." Brewers Publications, Boulder, Colo. Influencing the Fermentation of Honey in Mead Production. J. Apicultural Res. 5(1): 17-26. •= Morse, R. 1980. "Making Mead (Honey Wine)." Wicwas Press, Cheshire, Conn. •= Weaver, M. and Weaver, B. 2000. Thoroughly Modern Mead. Bee Culture. 128(7): 40-41. •= Spence, P. 1997. "Mad About Mead! Nectar of the Gods." Lluewellyn Publications, St. Paul, •= White, J. W., Jr., Riethof, M.L., Subers, M.H. and Minn. Kushnir, I. 1962. Composition of American Hon- eys. U.S. Dept. Agric. Tech. Bull. 1261: 1-124. ARTICLES INTERNET SITES •= Berthold, R. 1998. Making a New Type of Mead. Bee Culture. 126(6): 32-34. •= Mead-Lover’s Digest, an online distribution of ar- ticles from readers. Subscribe by e-mail sent to •= Berthold, R. 1997. A New Concept in Mead Mak- [email protected] with the word ing. American Bee Journal. 137(10): 729-731. “subscribe” in the subject line.

•= Berthold, R. 1992. A New Concept in Mead Mak- •= www.talisman.com/mead, Web site for Mead ing. American Bee Journal. 132(2): 97-101 Lover’s Digest and other material.

•= Burch, B. 2000. Making Sense of Mead. Zy- •= www.best.com/~davep/mme, The “Mead Made murgy: For the Homebrewer and Beer Lover. Easy” book by Dave Polaschek in electronic for- 23(3): 38-41, 60-61. mat.

•= Kime, R.M., Morse, R. A. and Steinkraus, K.H. •= www..org/brewery/Mhall.html, collection 1998. Mead: History, Current and of links to mead-related pages. Prospects. American Bee Journal. 138(2): 121- 123. •= www.brewery.org/brewery/library/beeslees. html, collection of mead recipes, formulas and •= Kime, R.A., McLellan, M.R. and Lee, C.Y. 1991. tables. An Improved Method of Mead Production. Ameri- can Bee Journal. 131(5): 394-395 •= www.solorb.com/gfc/mead/mead.html, Mead Maker’s Page on mead basics and terminology

•= www.gotmead.com, Web site with mead-making basics and links.

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