Description
Mead is produced through yeast-driven fermentation of diluted honey, creating ethanol and complex flavor compounds.
Technical
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).
Culinary Significance
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.
Science
Primary Reaction
C6H12O6 → 2C2H5OH + 2CO2 (Glycolysis)
Parameters
Temperature
°C to °C range
Higher temps increase ester production
Time
6-12 months
2 weeks (hydromel) – 5+ years (great mead)
Equipment