Crafting Mead: Aromatic And Flavorful Variations

Mead, also known as honey wine, is an alcoholic beverage made by fermenting honey mixed with water. The drink is considered to be one of the oldest alcoholic beverages, dating back to ancient times. The flavour of mead varies depending on the source of honey, additives, yeast, and aging procedures. Different types of meads can be produced by adding fruits, spices, grains, or hops. The addition of fruits like apples, berries, grapes, and citrus creates a fruit-forward mead called Melomel. Pyment is a type of mead that blends honey with grape juice or wine. Spices like cloves, cinnamon, and herbs are used to make Metheglin, while the addition of hops and grains results in a Braggot. The versatility of mead allows for numerous combinations of flavours and aromas, making it a unique and captivating beverage.

Melomels: meads with fruit, including berries, apples, and citrus

Melomels are meads made with fruit, including berries, apples, and citrus fruits. Melomels can be made with a combination of fruits, such as grapes and stone fruit, or even dried fruits like dates, raisins, and prunes. The fruit used in melomels can be fermented or added after fermentation is complete.

When making a melomel, it is important to consider the characteristics of the fruit and how it will pair with the honey. For example, apples, peaches, and apricots have high tannins, a large amount of sugar, and water content, which can produce unwanted alcohol or cloudiness. Berries, on the other hand, can add seeds to the mead but do not have stones or pits.

Different types of fruit in melomels can result in widely different characteristics, so it is important to allow for variation in the final product. For instance, a berry melomel might be paired with a berry tart or cheesecake, while a cyser (apple melomel) might be enjoyed with an apple pie or pork dish with an apple compote.

The fruit in a melomel should be both distinctive and well-incorporated into the honey sweet-acid-tannin-alcohol balance of the mead. A well-made melomel will have a good tannin-sweetness balance, although very dry and very sweet examples do exist.

Pyment: a blend of honey and grapes or grape juice

Pyment is a blend of honey and grapes or grape juice, and it is a type of melomel (a fruit-infused mead). Pyment is a mead/wine hybrid, with the honey providing the first aroma and flavour. The type of grape used will determine the flavour of the pyment. White grapes and juices are considered to make wonderful meads, with their mild yet fruity, acidic, and nutrient-rich qualities. Grapes like Riesling, Muscat, and Sauvignon Blanc are complex and allow the honey flavour to come through beautifully. Red wine grapes, on the other hand, tend to overpower the honey flavour of the mead.

When making pyment, the first decision to make is whether to create a honey mead with hints of grape or a grape wine with hints of honey. The latter would result in a higher alcohol content since honey is being added instead of sugar, but it would not be considered a true mead as honey should be the dominant aroma and flavour. The amount of fruit or juice used in pyment is flexible, but a general guideline is to use about four to seven pounds of fruit per gallon of mead. If using grape juice, a ratio of one gallon of juice to two of water, along with enough honey to achieve the desired alcohol level, is recommended.

Grapes contribute acidity to the pyment, which is essential for balancing the flavour of mead. They also provide tannins, which give a bitterness at the back of the tongue that is perceived as a clean and sharp flavour. Additionally, the nutrients from the grapes aid in the fermentation process, helping it to reach completion more efficiently.

Cyser: a mead made with apple juice or cider

Cyser is a type of mead made with apple juice or cider. It is a blend of apple cider and mead, with the addition of honey instead of sugar, resulting in a higher alcohol content than traditional cider. The word "cyser" is etymologically related to the word "cider", both derived from the Medieval Latin "sīcera".

To make cyser, you will need the following ingredients and equipment:

Ingredients:

• Apple juice or cider (preferably unfiltered and fresh-pressed)
• Honey (light varieties like clover or orange blossom are recommended)
• Water (optional)
• Tea of choice for flavour (optional)
• Wine yeast

Equipment:

• Glass gallon carboy or any food-grade, sanitized gallon container
• Airlock and rubber stopper

The type of honey used will influence the flavour of the cyser. Local honey is recommended, and lighter varieties like clover or orange blossom will allow you to taste the delicate flavours of the honey in your cyser.

• Heat up the honey and apple cider/juice in a pot on the stove until the honey is completely dissolved. Stir well and let the mixture cool to around 90°F (35°C).
• Add your wine yeast or a yeast starter like the brewsy bag.
• Pour the mixture into your clean glass gallon carboy and attach the airlock. Insert the stopper and fill the airlock with water.
• Fermentation will begin within 24 to 48 hours and can last for about a week or longer. It is complete when the bubbling has slowed down significantly.
• After fermentation, place your cyser in the fridge for at least two days to force any leftover yeast particles to the bottom of the container.
• Filter or "rack" your cyser to remove the sediment. You can use a clarifying agent to help with this process.
• Bottle your cyser and enjoy!

Cyser typically requires a few months of ageing to mellow the alcohol and bring out the flavours. You can also experiment with infusing your cyser with fresh fruit, herbs, and spices to create different flavour profiles.

Metheglin: a mead with spices and herbs

Metheglin is a traditional mead with spices and herbs added. The name "metheglin" comes from the Welsh "meddyglyn", a compound of meddyg, meaning "healing", and llyn, meaning "liquor". It is thought that the word "medicine" may have originated from metheglin.

Metheglin often features simple spices like cinnamon, nutmeg, cloves, or vanilla beans. Other common metheglins include ginger, tea, orange peel, coriander, meadowsweet, hops, chamomile, or even lavender. Metheglin can be a great companion to hearty, savoury dishes such as roast meats (pork, lamb, veal, or venison) and rich stews. The spices can also complement the flavours in Indian or Middle Eastern cuisine.

The addition of spices and herbs to mead creates a beverage that is warm and inviting, perfect for those who enjoy a touch of warmth in their drinks. With its rich history and diverse flavour profiles, metheglin offers a unique drinking experience that combines ancient traditions with modern innovations.

Capsicumel: a mead with chile peppers

Capsicumel is a type of mead that is spiced with chile peppers. The peppers can be hot or mild, depending on the desired level of heat. In addition to the peppers, other common ingredients in capsicumel include honey, fruit, spices, and citrus.

To make capsicumel, one must first create a "must", which is a solution of honey and water that is fed to the yeast to start the fermentation process. It is important to note that the must should never be boiled or even simmered, as this can destroy the delicate flavour of the honey. Instead, it should be heated to a low temperature and stirred until the honey is dissolved.

After the must is prepared, it is added to a sanitized fermenting vessel along with the yeast. The mixture is then sealed with an airlock and left to ferment for 1-2 weeks. During this time, a layer of yeast will form on the bottom of the vessel.

Once fermentation is complete, the mead is racked into a new vessel, leaving the spices and chili behind. The mead is then aged for another month or so, with the container being gently kicked each week to loosen up the CO2.

Finally, the mead is bottled and stored in a cool, dark place for 3-6 months to allow it to become carbonated and age further.

The resulting capsicumel will have a unique combination of sweet, spicy, and fruity flavours, with a good kick of heat on the first sip. It is a perfect choice for those who enjoy a balance of sweetness and spice in their drinks.

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