One with the Greeks and Romans in wealthy circles next to the mead very popular honey wine as a table drink. It was lighter and milder than wine, more digestible on an empty stomach and as a gustatio ( aperitif ) extremely appreciated. Two different recipes have been handed down for the production. The Roman author Columella (1st century BC) recommended that the must be mixed with honey directly in the wine trough, then poured this mixture into bottles and, after three weeks of fermentation, transferred to new bottles. It was more common, however, not to stir the honey into the must, but only into the finished wine. The heated honey was mixed with good wine, ideally one Falernian, that was the top wine at the time. A variant is made by the writer Palladius (4th century AD). Accordingly, it is already fermenting grape sweetened with honey and fermented for a while (an early form of enriching ).
The mix ratio was 2/3 wine to 1/3 honey or one Sextar (0.55 liters) honey on six sextare cooked must. For Columella's method, 10/11 cider was used on 1/11 Attic honey and 4/5 wine on 1/5 honey for the usual mixture with wine. In order to make the mulsum as durable as possible, the time-consuming preparation took up to fifty days. The honey wine was also enjoyed against hoarseness, jaundice and as a general health drink. A certain Romilius Pollio, whom the emperor Augustus (63 BC to AD 14) personally congratulated on his centenary, answered the question of how he had gotten so old by Pliny Answer given to the elder (23-79): "With Mulsum for the inside and oil for the outside". The poet also recommends Mulsum as an aperitif Horace (65-8 BC): "Before lavish feasts, wash your intestines with a mild mulsum". See also under Ancient grape varieties. Ancient wines and drinking culture,