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What is Mead

Updated on October 23, 2014
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Jeff Johnston is a medieval reenactor and avid history fan. He is also the publisher at Living History Publications.

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MEAD: The Drink of The Gods

What is Mead? Very few alcoholic beverages have captured imaginations quite like mead has. If you've ever read historical fiction or fantasy novels then you've probably heard of mead, but what is mead exactly? The Vikings called mead the drink of the gods, for centuries man thought mead had magical properties. This drink is amongst the oldest of alcoholic beverages known to man. In this Lens you will hear all about mead and its wonderful properties.

I could answer the question of what is mead with a simple answer of mead is a honey based wine and leave it at that, but that answer is woefully lacking. Mead is not wine, not exactly, it is produced in much the same manner, but it is subtler in many ways, its flavour can vary from a nice fruity Melomel to a bold strong Capsicumel, never heard these words before, don't fret, I'll explain it all.

In this lens you will learn the wonder of mead, how to make it, what the varieties are, where to buy commercial varieties and how to pick out a mead perfectly suited to your tastes. Mead has a long history, fading in and out of favour, it is now growing on the horizon as more and more people discover the joy of mead, let me then be your guide to introduce you to mead, the drink of the gods.

Viking Mead Drinking Horn
Viking Mead Drinking Horn

Suggested Reading

The Compleat Meadmaker : Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations
The Compleat Meadmaker : Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations

Ken Schramm is one of the most notorious of home mead makers. This book is considered the bible of mead making by many who have made their own mead.


Mead Through The Ages

The History of Mead

Some, like me, consider mead to be the drink most likely to have been the first alcoholic beverage drunk by mankind. There is no real way to determine if this is the case, but we do know its extremely old. We also know that a variety of cultures have independently discovered the secrets of mead making over time, there is even naturally occurring mead in Africa in hollowed out trees that bees use as hives in the dry season and abandon in the rainy season.

Many cultures, including the Greek, Roman, Indian, and Viking considered mead to be a gift directly from the gods to man. The Greeks called it ambrosia and it was said that the recipe was handed to man directly from Olympus. The Vikings believed the first batch of mead was made from the blood of a god and honey and anyone who drank mead was gifted with wisdom and poetic ability.

For some reason the popularity of mead tends to fade in and out, at times surpassing even wine. At one point royal courts wouldn't have even considered having wine on the table as it was thought to be too base, a fine glass of mead was much preferred. In the past ten years or so mead has been growing in popularity, currently in a massive upswing as new fans discover the drink of the gods.

May Maelgwn of Mona be affected with mead, and affect us,

From the foaming mead-horns, with the choicest pure liquor,

Which the bees collect, and do not enjoy.

Mead distilled sparkling, its praise is everywhere.

The multitude of creatures which the earth nourishes,

-excerpt from Book of Taliesin XIX

Varieties of Mead
Varieties of Mead

Suggested Reading

The Closet of Sir Kenelm Digby Knight Opened
The Closet of Sir Kenelm Digby Knight Opened

Kenelm Digby is the father of modern mead making. Born at the dawn of the renaissance inventor, healer, mead maker, fighter, lover, and general renaissance man. This is his collection of recipes, mainly mead recipes. Want to learn more about the man? Read more here


Mead Varieties

Mead comes in a variety of types. The simplest form only has honey water and yeast, but there is more to mead then just your alcoholic honey water:

  • Traditional mead - Honey Water and Yeast

    • Sack Mead - A mead that started out with a higher concentration of honey and usually ends up higher concentration of alcohol

    • Short/Quick Mead - A mead that is not fermented to dry, or used processes to speed up fermentation and does not require aging Sir Kenelm Digby's Weak Honey Drink is a prime example.

    • Great mead - mead that has been aged for several years

    • Hydromel - a very light and low alcohol version of mead, often it is standard mead mixed with water

  • Braggot - Somewhere between standard mead and beer, it can be mead with some grains added or beer with some honey added, depending on your point of view and the percentages of each ingreedient

  • Melomel - Mix of fruits and Honey

    • Black Mead - Blackcurrant based melomel

    • Cyser - Apple based melomel

    • Morat - mead with a mulberry base

    • Pyment - a blend of grapes and honey

      • Mulsum - not truly a mead at all but rather a wine mixed with honey

      • Omphacomel - honey and verjuice (common in period)

      • Oxymel - Blending of honey and wine vinegar

  • Metheglin - Mix of Spices/Herbs and honey

    • Dandaghare - mead from Napal which uses Himalayan herbs and spices

    • Capsicumel - a chile pepper based Metheglin

  • Acerglyn - Maple Syrup and honey based mead

  • Pitarrilla - a Myan mead using honey, blanche tree bark, and water

Mead For Sale
Mead For Sale

Awesome Recipes

A Sip Through Time: A Collection Of Old Brewing Recipes
A Sip Through Time: A Collection Of Old Brewing Recipes

As much as I enjoy flipping through the pages of Digby's Closet, A Sip Through Time is one of my all time favorite brewing recipe collections.


Where to Buy Mead

Finding commercial mead can be somewhat of a challenge. While mead is becoming more and more popular the fact remains that much of the world still has no idea it exists at all. One of the biggest secrets to finding mead is don't bother asking a liquor store clerk if they carry mead, they probably don't know what you are talking about, ask them for Honey Wine. Most US states require that mead be labeled Honey Wine, and while I don't believe its an actual requirement in Canada at all, or elsewhere, it is still quite often referred to as Honey Wine, the only exception to this is Scotland and Britain for sure, and one or two other European countries who still use the traditional name of mead, or the equivalent of it in whatever the local language is.

If you live in Ontario like I do you can check out your local LCBO (Liquor store), but I wouldn't bother unless they have a VIntages section, its the only place I have ever seen mead for sale at the LCBO. Once again, make sure you ask for Honey Wine and not Mead, you'll have much better luck.

In the US it will depend on your States regulation and local stores which carry alcohol.

Most of the time it is best to find a local meadery and buy it straight from them. I find the smaller craft meaderies produce much better quality mead then the few larger meaderies that generally get carried in liquor stores.

carboy full of mead
carboy full of mead

How To Make Mead

Ok, so by now you should know what mead is, and I recommend going out and trying it if possible before embarking on the journey to become a mazer (maker of mead), but if this is not possible then the best way to taste mead is to make some yourself. Making mead is in theory really simple, but in practice discipline and patience are required in large quantities in order to get a proper batch of mead made. As I have stated before in its simplest form mead is just honey and water that has had yeast added and allowed to ferment.

One of the oldest methods of making mead involved putting honey and water in a stone pot and leaving it sit by the fire for several weeks, and then allowing it to sit in the sun for several more weeks. I don't recommend using this method, wild yeast is EXTREMELY dangerous, it can kill you.

Ultimately if you want to produce mead regularly you will want to get some proper mead making equipment, which I will go into in detail shortly, however you can get by with a airtight sterile bottle, an elastic and a balloon. You simply fill the bottle no more than one thirds full of honey, then top it up with water leaving at least a one inch gap of air at the top. Pitch yeast into the bottle seal it and shake it to mix it well. Remove the lid of the bottle and put a ballon over the mouth of the bottle and wrap the elastic around the balloon and bottle to form an air tight seal. Put the bottle somewhere safe and check on it every few days. The balloon should inflate, when it fills up quite a bit but not anywhere near bursting let some of the air out without allowing air in (pull the balloon slightly from the mouth and air should hiss out slowly). Once the balloon no longer fills up anymore and there appears to be no bubbles in the bottle then your mead is done. You can bottle it into another bottle or drink it straight as is.

This method will make a perfectly serviceable mead to give you an idea of the flavour. But since you aren't filtering it or syphoning off the good from the bad you'll end up with a pretty yeasty tasting stuff, you'll want to try to syphon off the liquid that sits above the sediment that will settle at the bottom of the jug after a few weeks after fermentation is done, this should give you a nice clear mead.

As I said this method gives you a quick easy and ultra cheap mead, but its not going to be great, if you want to buy more mead, follow a recipe that balances the flavour, and buy yourself proper mead making equipment.

Mead Making Equipment
Mead Making Equipment

Recommended Equipment

There are a number of things you should buy if you are planning on making mead with any sort of regularity:

  1. 5 gallon glass carboy (you will probably eventually want two or three of these)

  2. 5 gallon food safe plastic pale (optional if you have more than one glass carboy)

  3. food safe syphon hose

  4. auto syphon

  5. hydrometer

  6. drilled out rubber bung(s) (at least one per glass carboy, and be prepared to replace these often, they are cheap and if they start to crack you want to get rid of them so you don't end up throwing out a batch because air got in)

  7. airlock

  8. bottle corker

  9. bottle washing brushes

  10. wine bottles

Sample Recipe

This mead won me the gold medal at the tenth annual Urich Von Den See Mead Tasting Competition held at the Trillium War an SCA event. The award came as a surprise, when I first tasted this batch (before aging) I was not overly impressed. But the aging with Oak enhanced the flavour considerably more than I expected.

The main issue I had with this mead is that I used Potassium Metabisulphate to stop the fermentation, this left a distinctly chemical flavour to the mead. The metabisulphate does age out, but it is not something I will be doing from now on. After this batch I vowed to allow my meads to ferment dry rather than add the off flavour of metabisulphate.


  • 10 Chai tea bags

  • water

  • 22lbs of honey

  • cubibs

  • star anise

  • cloves

  • half a stick of cinnamon

  • casia buds

  • 1 pkg of Lavin EC-1118 champaign yeast

  • a tsp of lemon juice for acid

Brew the 10 chai tea bags in a large pot with a couple gallons of water. Make the tea quite strong as you want the tanins to come out. Allow the tea to cool to room temperature and put it into your primary fermenter, mix all the other ingredients, I know the spice ingredients are not exact measurements, do this to taste, be careful of the cloves, only add a couple as they are a very strong flavour.

Allow it to ferment to a Specific Gravity of 1.07 which should give you an alcoholic content of about 10% and leave it still quite sweet. Add a small amount of potassium metabisulphate to the must and wait 20 minutes, if it is still crackling from fermentation add some more metabisulphate and repeat until it is completely stopped.

Alternately allow it to ferment dry, allow it to settle, rack then back sweeten to 1.07. This will give a stronger mead, but will allow you to avoid the use of sulphates to stabilize.

Rack it to a new carboy carefully to ensure the sediment remains behind, add oak chips to the carboy and set aside for at least six months, no longer than a year. Within six months the metabisulphate flavour will have vanished and a slight vanilla flavour would have been extracted from the oak. Bottle and enjoy at your leasure.

© 2012 Jeff Johnston

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    • profile image

      ChristyZ 4 years ago

      OK, I had to come here from the forums to see what exactly mead was...very cool, I've never heard of it before. I have to try it one day:) Very interesting lens!

    • CuAllaidh profile image

      Jeff Johnston 5 years ago from Alberta Canada

      @dsr485: Always good to hear from another mead lover. I've never had Old Horny, I'll have to see if they import it here at all, other wise not sure I'll get a chance to try it anytime soon.

    • dsr485 profile image

      dsr485 5 years ago

      I love meade, it is actually my favourite alcoholic drink. There is a local fruit and honey meade made here in Omeo, East Gippsland which is in the High Country, Victoria Australia. (The Man from Snowy River Country) It is called "Old Horny" by Mt Markery Winery. Absolutely divine. Great lense.

    • LynetteBell profile image

      LynetteBell 5 years ago from Christchurch, New Zealand

      Great lens:)

    • rnelson83 profile image

      rnelson83 5 years ago

      Love this lens! Great information and easy to follow!

    • Kaiote profile image

      Kaiote 5 years ago

      Little tip.. You have people who want your mead, but do not want to kick a little for the next bottle.. and worse, do not know what it is other than alcohol.. Just patiently explain that when a bee vomits, and you let it rot....

      And you will not have to share with the unenlightened.

    • Nathanville profile image

      Arthur Russ 5 years ago from England

      Great lens; Iâve had mead at medieval festivals in France a few times, and Iâve been meaning to have a go at making it myself when I get a spare moment; I currently make my own wine so I already have all the basic equipment.

    • CuAllaidh profile image

      Jeff Johnston 5 years ago from Alberta Canada

      @tonybonura: LOL....

      There are a growing number of commercial meaderies in the US. The whole industry is exploding. Commercial mead isn't nearly as tasty as a good homebrew, but there are some gems around.

    • tonybonura profile image

      Tony Bonura 5 years ago from Tickfaw, Louisiana

      A very interesting and informative lens. I can't wait to try mead. I came to this lens because I am interested in trying mead and have for a long time now. Don't know why, but I never really pursued it. Maybe that'll change. See, how I take liberties with English? :-)


    • Bestbuyguide profile image

      Bestbuyguide 5 years ago

      As someone born on Mona( Ynys Mon, Anglesey), I am very happy to see a good old Pagan drink making a resurgence.

      I avoid it because I am fat enough and it can get expensive, yet I love mead above all.

    • CuAllaidh profile image

      Jeff Johnston 5 years ago from Alberta Canada

      @anonymous: no idea where you'd get that...

    • profile image

      anonymous 5 years ago

      Any one know where you can get some blanche tree bark? Just bottled 40 bottles of bochet and have 16 gallons of cyser bubbling away. Would like to try some Pitarrilla. Not a lot maybe a couple of gallons.

    • CuAllaidh profile image

      Jeff Johnston 5 years ago from Alberta Canada

      @Missmerfaery444: Making it at home gives you the flexibility to make it dryer than the overly sweet stuff normally sold in shops.

    • Missmerfaery444 profile image

      Missmerfaery444 5 years ago

      I love mead! Like your intro mentions, I first encountered it in a fantasy novel or three ;) and was delighted to discover it for sale in various historic monument and museum shops here in England. Was fascinating to learn more about it and would definitely love to have a go at making my own.

    • hankmolini profile image

      hankmolini 5 years ago

      Never tried Mead before but after reading this info I will taste it as soon as I get the chance! Thanks for sharing!

    • CuAllaidh profile image

      Jeff Johnston 5 years ago from Alberta Canada

      @sherioz: Amiad Honey Wine Mead is brewed in Israel I believe at the Hills of Galilee Winery

    • profile image

      sherioz 5 years ago

      I don't think I'll be finding any mead here in Israel. But who knows? Maybe there is. I certainly don't have the patience it would take to make it myself. But it was fun reading about how.

    • kitchenalia profile image

      Nathan 5 years ago from Ontario Canada

      I tried making mead last year based on a Viking recipe I found on line. It had lots of spices. As a first try I liked it and will definitely do it again when I get my honey.

    • CuAllaidh profile image

      Jeff Johnston 5 years ago from Alberta Canada

      @FlynntheCat1: probably Moniak, its considered the best there is. Truth be told most commercial meads are poor excuses for a good quality mead. They are almost all overly sweet and massively overpoweringly honey favoured. A good mead can be subtly sweet or even bone dry. They honey can be be a note or it can hit you over the head. It is just as versatile (if not more) as wine.

    • FlynntheCat1 profile image

      FlynntheCat1 5 years ago

      I tired mead once in an Old English class at university; I don't know what kind it was but it was probably pretty cheap. It just tasted like watery honey :D

    • CuAllaidh profile image

      Jeff Johnston 5 years ago from Alberta Canada

      @jeffersonline: Yes there is dry mead. Almost every variety of commercial mead is a sweet wine along the same lines as a desert wine, however mead, like wine, can be fermented to any sweetness based on the amount of sugars in the must and the alcohol tolerance of the yeast used. I have made wines that would rate in the double zero range of sweetness.

    • jeffersonline profile image

      jeffersonline 5 years ago

      Meadman I've tasted wine when I visited Northumberland UK last year, but the mead I had was way too sweet for my taste. Is there such a thing as a 'dry' mead i.e. 'off-sweet'?

    • CuAllaidh profile image

      Jeff Johnston 5 years ago from Alberta Canada

      @Carashops: Moniak is a great mead, but hard to find where I hail from. However luckily mead is growing in popularity and more and more meads are becoming available, so in addition to the meads I brew up myself there are more available every time I look.

    • HhaosThorngage profile image

      HhaosThorngage 5 years ago

      Mead is something that I haven't had a chance to make but something that I've been wanting to try for a long time, I may just have to set aside some time and see what I can produce then, won't I?

    • Carashops profile image

      Cara 5 years ago

      I love mead, and family often bring me Moniack Mead, delicious.

    • sunny saib profile image

      sunny saib 5 years ago

      every reader should get half a cup instantly when done reading..

    • sunny saib profile image

      sunny saib 5 years ago

      every reader should get half a cup instantly when done reading..

    • profile image

      brian_pelton 5 years ago

      I almost bought some mead in a specialty store but decided to pass. After reading this lens I think I'll have to try it now!

    • CuAllaidh profile image

      Jeff Johnston 5 years ago from Alberta Canada

      @Lady Lorelei: Mead is a fairly healthy drink, the health benefits are well documented. It is still alcohol and should still be treated as such of course, but many of the same benefits from having a glass of wine a day is available by switching to mead.

    • Lady Lorelei profile image

      Lorelei Cohen 5 years ago from Canada

      Mead probably would be a very healthy drink and one well worth being referred to as the drink of the gods. I know hot honey is very healthy so I would definitely think that mead would be too. Hmmm? I could be swayed to search out a glass or two.

    • avigarret profile image

      avigarret 5 years ago

      This is now one of my favorite lens because it honestly educated me, I can't wait to taste mead now.

    • Rankography profile image

      Rankography 5 years ago

      Cool lens. I honestly had no idea but I see it in historical fiction novels. Thanks for clearing this up for me.

    • profile image

      badmsm 5 years ago

      Liked & Blessed by a Squid Angel! :)

    • Ninche profile image

      Ninche 5 years ago

      I like mead, and really like your lens.

    • Thrinsdream profile image

      Thrinsdream 6 years ago

      My Dad is going to be so stoked when I give him this recipe! He loves making his own beer/wine/cider/you name it he brews it and as I doubt there is a local Meadery round here this will be just the ticket, also he does think he is god so tick, tick! (Only joking Dad). Great info and really interesting read. With much thanks and appreciation Cathi x

    • profile image

      penguinium 6 years ago

      I drank mead many many years ago...can't remember too much about it other than it was very nice. Now I'm hankering after a taste of it again!

    • profile image

      Pangionedevelopers 6 years ago

      great info

    • pyngthyngs profile image

      pyngthyngs 6 years ago

      I have never tried mead but it sounds amazing and considering how healthful honey can be I imagine it is very healthy as well. I'll keep an eye out for it next time I am in a specialty wine store.

    • CuAllaidh profile image

      Jeff Johnston 6 years ago from Alberta Canada

      @Aquavel: Thank you, my gold medal batch was actually only my second batch of mead, and it was a recipe of my own devising.

      I don't have a drinking horn, I prefer the mazer as a cup of choice, it resembles a small bowl with two handles and it was the mead glass of choice for medieval europe.

    • Aquavel profile image

      Aquavel 6 years ago

      Mead making definitely looks like fun, and certainly needs skill and practice. Probably was the first alcoholic drink. Congrats on your gold metal! (Do you have one of those Viking horns to drink from?) Awesome lens!

    • CuAllaidh profile image

      Jeff Johnston 6 years ago from Alberta Canada

      @IanMayfield: you can use bakers yeast, but really you want to use champagne or mead yeast. Lavin D47 yeast works well, and I've heard great things about a certain liquid mead specific yeast that I can't recall the brand of off the top of my head.

      I believe there are a few meaderies in California, my Mead Links lens might have some more info in that regard.

    • IanMayfield profile image

      IanMayfield 6 years ago

      "for centuries man thought mead had magical properties"

      Well, no surprise there. Give a man enough of any alcoholic beverage and he will come to believe he has superhuman powers!

      Would one need brewer's yeast to make the bog basic mead recipe, or would baker's yeast do?

      One place I know that mead is readily available via retail is the gift shop of the Globe Theatre in London. Not all that helpful to me personally since I live in California, which makes for a bit of a commute. But I did bring some back last time I was over there: very pleasant indeed!

    • profile image

      anonymous 6 years ago

      Never heard of it, seems to be interesting, thanks for sharing

    • lawrence01 profile image

      Lawrence Hebb 6 years ago from Hamilton, New Zealand

      I always wondered how it was made. Not sure I'll try it as the wife is allergic to some bee products, but very informative. t=Thanks

    • profile image

      CodyMD 6 years ago

      this is some great stuff

    • JK Sterling profile image

      Jim Sterling 6 years ago from Franklin, Tennessee

      Thanks for the education, great lens.

    • profile image

      zeyty01 6 years ago

      Mead is one of those things I've always known about but never actually known in great detail. Thanks for making a lens that caught my eye!

    • profile image

      anonymous 6 years ago

      enjoyed reading about this, never heard of it, thank you for the write up.

    • dwnovacek profile image

      dwnovacek 6 years ago

      Love your lens! It really makes me want to try mead. Angel Blessed!

    • dwnovacek profile image

      dwnovacek 6 years ago

      Love your lens! It really makes me want to try mead. Angel Blessed!

    • profile image

      anonymous 6 years ago

      I do enjoy wine but I've not tried mead. It sounds like making a proper batch of mead is quite the art and I'll be sure not to try that ancient method! Very nicely presented and blessed!

    • CuAllaidh profile image

      Jeff Johnston 6 years ago from Alberta Canada

      @fugeecat lm: quite different I agree, the glory of mead though is, like wine, different types taste vastly different than others. Chances are your local winery that makes mead produces a sweet mead, but you can have a very dry mead, I have made several, one would qualify as a double zero on the wine sweetness scale.

    • fugeecat lm profile image

      fugeecat lm 6 years ago

      One of the wineries in the area makes mead, that's where I first tasted it. It does taste different than wine.

    • Mary Crowther profile image

      Mary Crowther 6 years ago from Havre de Grace

      I didn't know that mead was still made. How interesting. Thanks for sharing a great lens!

    • LiteraryMind profile image

      Ellen Gregory 6 years ago from Connecticut, USA

      This is great. I learned a lot. I knew mead was a honey wine, but not to this detail. Very informative.

    • Image Girl profile image

      Image Girl 6 years ago

      Hi... Seen you in the forums and finally had the chance to have a look! Great lens and well written. I will now seek out mead! Great job here... I'll try and find some! And I did always wonder about those drinks in Fantasy novels! :)

    • LouiseKirkpatrick profile image

      LouiseKirkpatrick 6 years ago from Berkshire, United Kingdom

      Mead is wonderful! I'm from the UK and it's quite easy to buy it here in certain parts of the country - sadly nowhere near where I live though so I have to stock up when I go on holiday :) It beats horrible fizzy, garishly coloured alco-pop any day. For anyone who has never tried mead, do so if you get the chance :) Blessed by a passing SquidAngel!

    • CuAllaidh profile image

      Jeff Johnston 6 years ago from Alberta Canada

      @flycatcherrr: Well perhaps you will like that a cup that holds mead is called a mazer, which is also what some people call those who make mead. And there's your A-Mazing fact of the day ;)

    • flycatcherrr profile image

      flycatcherrr 6 years ago

      I can't tell you how tickled I am to learn a new word today: "meadery." Makes perfect sense, and of course I've sipped a glass of mead or two in my time, but for some reason it just never occurred to me that there is a special word for where it's made. Nice job on this lens!

    • CuAllaidh profile image

      Jeff Johnston 6 years ago from Alberta Canada

      @iijuan12: Thank you :D

    • iijuan12 profile image

      iijuan12 6 years ago from Florida

      Fascinating info! Great work! Blessed and liked.

    • Inkhand profile image

      Inkhand 6 years ago

      Thanks for sharing your gold medal mead recipe.

    • profile image

      JoshK47 6 years ago

      Wow - excellent work on this lens! Keep up the great work! Blessed by a SquidAngel!

    • Mauhro profile image

      Mauhro 6 years ago

      I enjoyed reading it, thank you

    • profile image

      anonymous 6 years ago

      Thanks for a nice drink! Cheers!

    • caronia profile image

      caronia 6 years ago

      great lens !!

    • CuAllaidh profile image

      Jeff Johnston 6 years ago from Alberta Canada

      @ryanformato: thanks, glad you enjoyed it

    • CuAllaidh profile image

      Jeff Johnston 6 years ago from Alberta Canada

      @greenspirit: Glad you liked it. Metheglin is a very mystical name isn't it, I was always a fan of it as well. Between the name and the fact that they are generally more robust meads generally make metheglins my favourite type of mead :D.

      Have you ever made mead before? If not I highly recommend trying it, its so much simpler than I would have believed and so rewarding.

    • greenspirit profile image

      poppy mercer 6 years ago from London

      Mead has such a history and resonance in our culture. It's great to have an expert write on the topic at Squidoo. The word Metheglin has always made me think of mythic tales and fairy folk. Thanks for all the information here.

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      ryanformato 6 years ago

      Nice Lens. Thumbs up.

    • profile image

      ryanformato 6 years ago

      Nice Lens. Thumbs up.