Mead: Difference between revisions

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'''Mead''' is an alcoholic beverage produced by the fermentation of honey diluted with water, sometimes flavoured with herbs, spices or fruits. Although distinct from [[wine]] and beer, mead occupies an important place in the broader history of fermented drinks and has long intersected with wine culture through shared technologies, symbolic roles and patterns of consumption.<ref>Robinson ~~(ed.)~~, ''~~The~~ Oxford Companion to Wine'', Oxford University Press, 2015. ISBN 9780198705383.</ref>

'''Mead''' is an alcoholic beverage produced by the fermentation of honey diluted with water, sometimes flavoured with herbs, spices or fruits. Although distinct from [[wine]] and beer, mead occupies an important place in the broader history of fermented drinks and has long intersected with wine culture through shared technologies, symbolic roles and patterns of consumption.<ref>Jancis Robinson, ''Oxford Companion to Wine'', Oxford University Press, 17 Sept. 2015. ISBN 9780198705383.</ref>

== Definition and production ==

Mead is made by fermenting honey with water, using naturally occurring or added yeasts to convert sugars into [[alcohol]].<ref>McGovern, ''Ancient Wine: The Search for the Origins of Viniculture'', Princeton University Press, 2003. ISBN 9780691070803.</ref> Unlike wine, which derives fermentable sugars from grapes, mead relies entirely on honey as its primary sugar source. [[Alcohol]] levels vary widely, typically ranging from 5 to over 15 per cent, depending on honey concentration and fermentation management.

Mead is made by fermenting honey with water, using naturally occurring or added yeasts to convert sugars into [[alcohol]].<ref>Patrick E McGovern, ''Ancient Wine: The Search for the Origins of Viniculture'', Princeton University Press, 1 Oct. 2003. ISBN 9780691070803.</ref> Unlike wine, which derives fermentable sugars from grapes, mead relies entirely on honey as its primary sugar source. [[Alcohol]] levels vary widely, typically ranging from 5 to over 15 per cent, depending on honey concentration and fermentation management.

Production methods historically overlapped with early winemaking and brewing practices, including spontaneous fermentation, vessel reuse and ageing in ceramic, wooden or animal-skin containers.<ref>McGovern, ''~~Uncorking the Past~~: The ~~Quest~~ for ~~Wine, Beer, and Other Alcoholic Beverages~~'', University ~~of California~~ Press, ~~2009~~. ISBN 9780691070803.</ref>

Production methods historically overlapped with early winemaking and brewing practices, including spontaneous fermentation, vessel reuse and ageing in ceramic, wooden or animal-skin containers.<ref>Patrick E McGovern, ''Ancient Wine: The Search for the Origins of Viniculture'', Princeton University Press, 1 Oct. 2003. ISBN 9780691070803.</ref>

== Historical origins ==

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-'''Mead''' is an alcoholic beverage produced by the fermentation of honey diluted with water, sometimes flavoured with herbs, spices or fruits. Although distinct from [[wine]] and beer, mead occupies an important place in the broader history of fermented drinks and has long intersected with wine culture through shared technologies, symbolic roles and patterns of consumption.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015. ISBN 9780198705383.</ref>
+'''Mead''' is an alcoholic beverage produced by the fermentation of honey diluted with water, sometimes flavoured with herbs, spices or fruits. Although distinct from [[wine]] and beer, mead occupies an important place in the broader history of fermented drinks and has long intersected with wine culture through shared technologies, symbolic roles and patterns of consumption.<ref>Jancis Robinson, ''Oxford Companion to Wine'', Oxford University Press, 17 Sept. 2015. ISBN 9780198705383.</ref>
 == Definition and production ==
-Mead is made by fermenting honey with water, using naturally occurring or added yeasts to convert sugars into [[alcohol]].<ref>McGovern, ''Ancient Wine: The Search for the Origins of Viniculture'', Princeton University Press, 2003. ISBN 9780691070803.</ref> Unlike wine, which derives fermentable sugars from grapes, mead relies entirely on honey as its primary sugar source. [[Alcohol]] levels vary widely, typically ranging from 5 to over 15 per cent, depending on honey concentration and fermentation management.
+Mead is made by fermenting honey with water, using naturally occurring or added yeasts to convert sugars into [[alcohol]].<ref>Patrick E McGovern, ''Ancient Wine: The Search for the Origins of Viniculture'', Princeton University Press, 1 Oct. 2003. ISBN 9780691070803.</ref> Unlike wine, which derives fermentable sugars from grapes, mead relies entirely on honey as its primary sugar source. [[Alcohol]] levels vary widely, typically ranging from 5 to over 15 per cent, depending on honey concentration and fermentation management.
-Production methods historically overlapped with early winemaking and brewing practices, including spontaneous fermentation, vessel reuse and ageing in ceramic, wooden or animal-skin containers.<ref>McGovern, ''Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages'', University of California Press, 2009. ISBN 9780691070803.</ref>
+Production methods historically overlapped with early winemaking and brewing practices, including spontaneous fermentation, vessel reuse and ageing in ceramic, wooden or animal-skin containers.<ref>Patrick E McGovern, ''Ancient Wine: The Search for the Origins of Viniculture'', Princeton University Press, 1 Oct. 2003. ISBN 9780691070803.</ref>
 == Historical origins ==