Mead
Lexikon
Mead, also called honey wine, is produced by fermenting honey in water.
Mead, also called honey wine, is produced by fermenting honey in water. Legally it is not a wine within the meaning of the Wine Act, but is described together with fruit wines in the guidelines for wine-like beverages of the German Food Code.
There, honey wine is described as a product made from one part by weight of honey with at most two parts by weight of water, without the addition of sugar. At least 5.5 percent alcohol by volume and at least 16 grams per liter of sugar-free extract are required, which proves that no more water was added than permitted. The volatile acid content may not exceed 1.2 grams per liter; a higher value usually indicates a faulty bacterial fermentation.
For acidification, citric acid is provided for in Germany; Austria and Switzerland also permit must-derived lactic acid. Flavoring with spices or hops is permitted.
Important for practice: honey fit for sale contains too much sugar for yeast to work in it quickly, which is why it is dissolved in water. Mead should not be made from fermented honey, because its unpleasant flavors are retained.