Topic: Meadmaking

The earliest known alcoholic beverage uncovered on Earth was a mead from northern China. Get familiarized with the great and storied world of honey-based wines.

Making mead with fruit is a creative journey. What fruits and combinations you use, where and when you use them in the process, and what attributes of the fruit you work to express are all creative choices. Unlocking the secrets of all these different choices is the key to being able to mix them up to create your own hits.

Want to try something new between grape harvest seasons? How about trying your hand at making mead, a wine made from honey. Meads come in many different forms — from dry to

Looking to try something new? How about making mead, also known as honey wine. Meads come in many different forms, from dry to sweet, with added fruit (melomel), malt (braggot), spices (metheglin)

Meadmaking — like winemaking — has been around for thousands of years. And if you make wine you can also make mead using much of the same equipment. In this issue, two

Tips for brewing your firs batch of mead.

Congrats for breaking out of the mold and taking it upon yourself to adapt a recipe to your own preferences! I always love it when readers, and my own winemaking buddies, take

Honey is a complex mixture of sugars, flavors from the pollen as well as trace enzymes, minerals, vitamins, and amino acids. The majority of the honey found in grocery stores is Wildflower

Mead is an alcoholic beverage made by fermenting honey. In fact, it’s sometimes called honey wine. Mead tastes like honey and can be made to be sweet or dry, sparkling or still

Congratulations for tackling one of the most interesting and esoteric of brews, the braggot (also spelled braggott or bragawd). A beverage that combines what some would say the best of what mead

Mead is a classic fermented beverage with a long history. Ancient text and drawings, some dating back as far as 4000 BC, mention both wine and mead. Several Biblical writings describe this

Dear Wine Wizard, I have been making mead for a few years. I love the clover and honey accents in it. Most people who have tried it like the taste, but they

Have no fear of the Champagne yeast failing to take off in your honey. As long as you dilute the honey accordingly, you’ll have a sugar solution that the yeast should happily

Is there a beverage that conjures up more images than mead? Whether you associate it with Druids, pre-Roman civilizations of central Europe, Vikings and Teutonic raiders, Celts ancient or modern, it is