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Alcoholic drinks from worldwide
Mead is honey diluted with water and fermented by yeast. In the Polish tradition the honey wort is often boiled first, fermented for several weeks and then matured for months to years, and the honey-to-water ratio sets the grade.
| Natural honey1 volume | No more than 20 % water and at least 70 % reducing sugars[tsg-trojniak] |
| Water2 volumes | For fruit meads at least 30 % of the water is replaced by fruit juice[tsg-trojniak] |
| Honey yeast | A high-attenuation yeast suited to strong honey worts[tsg-trojniak] |
| Herbs, spices or hopsOptional | The original specification named cloves, cinnamon, nutmeg and ginger[tsg-trojniak][tsg-czworniak] |
| Tartaric or citric acidOptional | [tsg-trojniak] |
| Starter | honey yeast, a high-attenuation yeast named in the Polish TSG specification; in one study of Polish meads, unboiled worts also fermented with no yeast added |
Total time across the recorded steps: 13 months – 14 months
What changes: Honey dissolves into lukewarm water to make the wort
Output: honey wort (brzeczka).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Mead is honey diluted with water and fermented by yeast. In the Polish tradition the honey wort is often boiled first, fermented for several weeks and then matured for months to years, and the honey-to-water ratio sets the grade. Made in 8 steps over 13 months – 14 months. The longest step, mature and rack again, takes at least 12 months (Specification of the TSG "Trójniak staropolsk…) and runs at 15 °C (Cicha-Wojciechowicz D 2024). Saccharomyces cerevisiae does most of the fermenting.
| Main step | at least 12 monthsSet[tsg-trojniak] | Mature and rack again |
|---|---|---|
| Temperature | 15 °CReported[cicha2024] | Mature and rack again |
Mead has no grain or fruit at its base; honey is the only sugar. Honey is too sweet to ferment neat and is low in nitrogen, so it is diluted 2–4 times and the yeast often gets added nutrients. Polish law fixes the grades by honey-to-water ratio, from 1 to 3 (czwórniak) to 1 to 1 (dwójniak) and the richer półtorak.
Made the same way, each with what its own sources record.
Alcoholic drinks from Brittany, France
Chouchen follows the base mead process. What marks it out is the Breton use of buckwheat honey and the apple juice or cider that starts or once made up part of the ferment.
Sources: Wikipedia (en)
The TSG rules require boiled wort to be cooled on the day it is made, which they say keeps it microbiologically safe, and they ban preservatives. Volatile acidity above 1.4 g/L (as acetic acid) is outside the specification; acetic bacteria from barrels cause vinegar-like faults. If sulphite is used, EU labels must declare it above 10 mg/L.
Every number is labelled with how it is known. How this atlas is made
Pottery jars from Jiahu in Henan, China, held residues of a mixed drink of rice, honey and fruit from the seventh millennium BC. In Poland the first written records of mead date from the 10th century. Since 1948 national rules have fixed the four mead grades by honey-to-water ratio, and they are now EU traditional specialities guaranteed. Poland made 7,100 hL of mead in 2019.
