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Styles of Meads

Dry mead: made of honey and water only. It’s stronger than wine made from grapes and can reach 18% abv.

Sweet mead: slightly weaker than dry mead and has stronger honey flavor and character.

Cyser: a combination of honey and apple cider. This is the strong drink of biblical times. Both the honey and the cider will ferment to a clean dry wine. It makes a great sparkling wine when primed with corn sugar or honey when bottled.

Pyment: a blend of honey, grape juice and water. It is a great light wine for summer. You will be amazed at how much grape character comes through and the honey flavored finish is excellent.

Melomel: made from honey, water and any fruit other than grapes or apples. Our melomel recipes use fruit puree.

Metheglin: starts with traditional sweet or dry mead with herbs and spices added. For an exotic wine, check our herbs and spices selection.

Hippocrass: a combination of pyment and spices. You must choose your spice wisely so as not to impair the flavor of the honey and grape.

Braggot: the invention of ale. Brewed from honey, malted barley and sometimes hops. A ratio of one part honey to one part dry malt extract is a good place to start. Choose a low alpha acid hop to avoid making bitter ale.
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