What You Need to Know
Saccharomyces cerevisiae converts honey's fructose/glucose into ethanol and CO2 via glycolysis, with secondary metabolites like esters and phenols forming during aging. Variants include melomel (fruit), metheglin (spices), and acerglyn (maple syrup).
Historically consumed as a ceremonial drink, modern mead ranges from dry to dessert-sweet. Ethiopian tej uses gesho leaves for bitterness, while Polish półtorak employs a 1:1.5 honey-water ratio for intense sweetness.
Key Parameters
Temperature
°C - °C
Time
6-12 months
2 weeks (hydromel) - 5+ years (great mead)
Equipment
Food-grade fermenterAirlockHydrometerWine thiefOak barrels (optional)
Steps
- 1.
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The Science
Primary Reaction
C6H12O6 → 2C2H5OH + 2CO2 (Glycolysis)