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mead (GB)
hidromel (PO)
hydromel (F)
mede (N)
hidromiel (ES)
idromele (I)

The honey wine is one of the oldest, alcoholic drinks. The origin of the name points to the prehistory. The word root occurs in all Indo-European languages ​​and is also the root word for "intoxication". In Sanskrit, "madhu" stands for a sweet and intoxicating drink, but also for "honey." Especially the Germanic tribes cultivated the art of mead production already 3,000 years ago, and used it as a intoxicant for cult festivals, and because it had the effect Not understood by the alcohol, many myths and legends entwined themselves around the strange brew.The change of their senses they attributed to a secret magic, the met became soon for the gift of the gods.At the Romans beside mead also the sweet honey wine was Mulsum extremely popular. At the present time, the Met is experiencing a rebirth. Both hot and cold, he is a delicacy. It is made from fermented honey juice (one part honey, two to four parts water) with the addition of hops and various spices. An old recipe from 1897 describes the production:

Pour twelve liters of water into a cauldron, make a mark on the inner wall of the kettle to see how high the water is; Add four liters of water and 3.5 kilograms of honey. Boil and froth the liquid for half an hour, pour a handful of very good hops into it (other recipes call rosemary instead of two or more) and continue cooking until the liquid has evaporated back to twelve liters recognizes the sign previously made in the boiler. Now pour the brew into a wooden vat, allow it to cool for a short time, mix four tablespoons of good, fresh brewer's yeast, cover the vat with towels, bind it and leave it to stand for 48 hours. Then, if you put the liquid in a keg, hang a linen bag with four sliced ​​lemons, 30 grams cinnamon, 15 grams of cardamom and three cloves in it, seal it with a bung, put it in the basement for six to eight weeks and then pull on bottles. See also below flavoring and special wines,

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