Description
Mead is a honey‑based alcoholic beverage produced by fermenting diluted honey with yeast.
Technical
During fermentation, yeast metabolizes the glucose and fructose present in honey into ethanol and carbon dioxide. The process requires careful temperature control (15–20 °C) and supplementation of nitrogenous nutrients because honey is low in free nitrogen, which can otherwise stall fermentation. Proper management of these variables yields a stable beverage with 12–14 % ABV and a characteristic honey aroma.
Science
Primary Reaction
Fermentation of glucose and fructose to ethanol and CO₂ by yeast
Sensory Profile
Aroma ()
sweethoneyfloralwarmlightfruityspicyherbalearthycaramelized