SIGN UP LOG IN

The largest wine encyclopedia in the world

22.923 Keywords • 48.198 Synonyms • 5.304 Translations • 28.230 Pronunciations

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

mead

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

The honey wine is one of the oldest alcoholic beverages. The origin of the name points to 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". The Germanic tribes, in particular, had cultivated the art of mead production 3,000 years ago of alcohol not understood, many myths and legends about the strange brew. They attributed the change in their senses to a secret magic, so the mead soon became a gift from the gods. In addition to mead, sweet honey wine was also used by the Romans Mulsum extremely popular. Nowadays the mead is experiencing a rebirth. It is delicious, both hot and cold. 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 kettle, make a mark on the inside of the kettle to see how high the water is; Add four liters of water and 3.5 kilograms of honey. Boil and foam the liquid for half an hour, pour a scant handful of very good hops into it (instead or additionally two sprigs of rosemary) and continue cooking until the liquid has evaporated again to twelve liters, which can be recognized by the sign , Now pour the brew into a wooden tub, let it cool down briefly, mix four tablespoons of good, fresh brewer's yeast, cover the vat with towels, tie it up and let it stand for 48 hours. Then you strain the liquid into a keg, hang a linen bag with four sliced lemons, 30 grams of crushed cinnamon , 15 grams of cardamom and three cloves in the same, closes it with a bung, puts it in the cellar for six to eight weeks and then pulls on bottles.

Mead - different bottles

Depending on the additives used and the aging process, a wide range of results flavors, There are different names for the individual mead types, such as metheglin (apple, cloves, cinnamon, nutmeg, Lavender, chamomile), melomel (fruits such as raspberry, blackberry or strawberry) and pyment (fermented with grape ). Melomel has also been used to preserve food to store summer products for winter. See also under flavoring and special wines,

Left picture: Banneke delicatessen liquid

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.