Mead is an ancient alcoholic beverage made from honey; this honey-wine is possibly the oldest alcoholic beverage in the world. Mead is even mentioned in mythology; is said that the Norse god Odin gained his strength by drinking mead from a goat’s utter as an infant.  Further, the term ‘honeymoon’ comes from giving a newlywed couple a moon’s worth (one month supply) of mead. When grape wine was discovered, mead’s popularity declined in southern Europe. However, craft beer and wine connoisseurs alike have recently turned to mead for its unique flavour profile, making meadmaking a rapidly growing industry.

Mead in its simplest form is made by fermenting honey with water. Meadmakers may also add spices, hops, or fruits added for additional flavour and complexity. Modern meaderies may choose their honey based on varietal, such as orange blossom or clover honey. Controlling honey varietals helps to predict the colour, flavour profile, and other sensory characteristics of the finished product. Meaderies refer the unfermented mixture of honey, water, and other ingredients as the must. Like wine, meaderies may choose to add sulphites to the must to kill any wild yeast and bacteria present before starting fermentation. The mead makers then add the yeast of their choice to the must and allow it to ferment. During fermentation, the yeast converts sugars from the honey into alcohol. Fermentation can take anywhere from several weeks to several months. After fermentation, the mead is racked, fined, aged, and bottled. The finished product typically has an alcohol content ranging from 10-20% ABV.

The pH of mead is a critical parameter during production. A low pH (<pH 4.6) will prevent the growth of undesirable microorganisms and protect the mead from bacterial spoilage. However, if the pH is too low, then the yeast will be stressed, resulting in slow or stuck fermentation and unwanted fermentation byproducts. Honey typically has a pH of approximately 3.9, and the desired range for mead during fermentation is between pH 3.7 and 4.0.

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