Mead - Definitions

defining Mead by the substrate used

I am finding there to be many names applied to fermented Honey products. Strictly speaking they are all Meads. Somewhere along in their history, some of them have been given names more specific to the adjunct used in the ferment. Please be aware that this is a work in progress, and may not include country or region specific Meads. Here goes:

Acerglyn - mead made with Maple Syrup

Bilbemel - mead made with Blueberries

Black Mead - mead made with Black Currants

Bochet — A mead where the honey is caramelized or burned separately before adding the water. Gives toffee, chocolate, marshmallow flavors.

Braggot - mead with barley malt and/or hops added

Cyser - mead made with Apples or Apple Juice

Capsicumel - mead made with hot peppers

Hydromel - mead with a lower alcohol content

Melomels - mead made with fruit. Generally with the name of the fruit before Melomel

Metheglin - mead made with herbs and/or spices

Morat - mead made with Mulberries

Omphacomel - mead made with juice from unripe grapes (verjuice)

Perry - mead made with Pears

Pyment - mead made with Grapes

Rhodomel - mead made with Rose Hips

Rudamel - mead made with Raspberries

Sack mead — mead that is made with more copious amounts of honey than usual. The finished product retains an extremely high specific gravity and elevated levels of sweetness.