59f100292
Well-Known Member
I'm new to making wine and figured - why not be new to making mead too? what are the differences in procedure? What do I need to do different? any different equipment necessary?
I'm new to making wine and figured - why not be new to making mead too? what are the differences in procedure? What do I need to do different? any different equipment necessary?
Not to hijack the thread (nor to start a fight), but saying mead is wine troubles me. I realize honeywine is a colloquial synonym for mead, but by my more stodgy definitions, wine is a non-distilled fermented beverage made from fruit juices, mead is a non-distilled fermented beverage made from honey, and beer is a non-distilled fermented beverage made from grain.
From the recipes on this board (and elsewhere, to be fair), it seems the definition of wine is more flexible. I've seen a lot of recipes deriving most of their fermentables from cane sugar. I'm not sure what I call that, but in other contexts, they call it hooch. Mind you, I'm not calling it hooch, just sayin'.
For the purposes of the OP, mead and wine work the same way, yes.
Same equipment, same basic procedures. If you really want a handle on mead, you should read The Compleat Meadmaker by Ken Schramm; it's not required of course, but it will certainly give you a lot more info & even answer questions you haven't yet thought to ask. Regards, GF.
It doesn't........Ok, not to stir up more arguements but at what point does a wine that has honey some flavoring become a mead, or must a majority of the flavoring be form the honey to be considered mead?
Not sure whether there's a glossary section here, there is over at gotmead, but that whole site is aimed at mead making.Traditionally to be called a mead it must have 50% or more of its flavouring from honey, anything less and its a wine variety.
Wine is any fermented beverage that gets 50% or more of its flavouring from fruit juices.
At least that's what I've always been told.
Same procedures, same yeasts, etc. With wine you just have to know specifically about wine grapes. That's where knowledge of ingredients comes in.
Historic methods took (and still do) a hell of a long time.
As for the nonclamenture? Well if it's just honey, water, yeast and maybe some nutrients etc then it's mead, if it's made with apple juice as well, then it's cyser, grape juice it's pyment, other fruit juices would make it a melomel, etc etc etc.
Everything you use for wine is good for mead, I agree The Compleat Meadmaker is not necessary but is a great read.
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