creation, short mead shares some qualities found in cider (or even light ale): primarily that it is effervescent, and often has a cidery taste. It can also be champagne-like. Red mead: A form of mead made with redcurrants. Rhodomel: made from honey, rose hips, rose petals or rose attar, and water. From the Greek rhodomeli, literally "rose-honey". Rubamel: A specific type of melomel made with raspberries. Sack mead: This refers to a mead that is made with more honey than is typically used. The finished product contains a higher-than-average ethanol concentration (meads at or above 14% ABV are generally considered to be of sack strength) and often retains a high specific gravity and elevated levels of sweetness, although dry sack meads (which have no residual sweetness) can be produced. According to one theory, the name derives from the fortified dessert wine sherry (which is sometimes sweetened after fermentation) that, in England, once bore the nickname "sack". In Another theory is that the term is a phonetic reduction of "sake" the name of a Japanese beverage that was introduced to the West by Spanish and Portuguese traders. However, this mead is quite sweet and Shakespeare referenced "sack" in Henry the V, "If sack and sugar be a fault, God help the wicked!", as well as 18th-century cookbooks that reference "sack mead" by authors unlikely to have known nor tasted "sake". Short mead: A mead made with less honey than usual and intended for immediate consumption. Show mead: A term that has come to mean "plain" mead: that which has honey and water as a base, with no fruits, spices, or extra flavorings. Because honey alone often does not provide enough nourishment for the yeast to carry on its life cycle, a mead that is devoid of fruit, etc. sometimes requires a special yeast nutrient and other enzymes to produce an acceptable finished product. In most competitions, including all those that subscribe to the BJCP style guidelines, as well as the International Mead Fest, the term "traditional mead" refers to this variety (because mead is historically a variable product, these guidelines are a recent expedient, designed to provide a common language for competition judging; style guidelines per se do not apply to commercial or historical examples of this or any other type of mead). Sima: a quick-fermented low-alcoholic Finnish variety, seasoned with lemon and associated with the festival of vappu. Tapluchʼi: a