A Brief History of Mead and an Easy Recipe for Making Mead.
Mead: The Drink of the Gods and the Druids
by Caroline Holmes
Song to Mead
Book of Taliesin XIX
I will adore the Ruler, chief of every place,
Him, that supports the heaven: Lord of everything.
Him, that made the water for every one good,
Him, that made every gift, and prospers it.
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,
God made for man to enrich him.
Some fierce, some mute, he enjoys them.
Some wild, some tame, the Lord makes them.
Their coverings become clothing.
For food, for drink, till doom they will continue.
I will implore the Ruler, sovereign of the country of peace,
To liberate Elphin from banishment.
The man who gave me wine and ale and mead,
And the great princely steeds, beautiful their appearance,
May he give me bounty to the end.
By the will of God, he will give in honour,
Five five-hundred festivals in the way of peace.
Elphinian knight of mead, late by thy time of rest.
How could an ovate not start an article but by citing a poem of Taliesin?
HISTORY OF MEAD.
Some said (in fact the ancient Greeks said) that mead was dew sent from the heavens and then collected by bees, who were seen as messengers of the gods. We are now more prosaic, and say that mead is made from honey, water and yeast…
But what were the origins of mead? One can but speculate. More than 20,000 years ago feral bees were well established in the African bush. Weather patterns were seasonal, with dry and rainy seasons. Such weather patterns would cause hollows to rot in the crowns and branches of trees. Bees would nest in some of these hollows during the dry season, and during the wet season the hollows would fill with water. Honey, water and wild airborne yeast…and hey presto…mead (perhaps)!
Moving on from this hypothesis, the earliest recorded evidence of mead dates from approximately 7,000 BCE. Archaeologists discovered pottery vessels in the Neolithic village of Jiahu, in Henan province, Northern China, that contained chemical signatures of honey, rice and compounds normally associated with the process of fermentation.
The first evidence of mead in Europe dates to approximately 2,880 to 1,800 BCE, during the Bronze Age. Throughout this period the Bell Beaker culture were producing their characteristic bell beakers, some of which pottery contained chemical signatures for mead production.
The earliest surviving description of mead is possibly the ritual drink soma, mentioned in the hymns of the Rigveda, one of the sacred books of the historical Vedic religion, dating to around 1,700 to 1,100 BCE. One verse in the Rigveda also says: ‘In the wide-striding Vishnu’s highest footsteps there is a Spring of Mead.’
By the time of Pliny the Elder (23–79 CE) mead was popular in the Roman empire. He wrote about how to make mead in his Naturalis Historia. He said: ‘A wine is also made of only water and honey. For this it is recommended that rainwater should be stored for five years. Some who are more expert use rainwater as soon as it has fallen, boiling it down to a third of the quantity and adding one part of old honey to three parts of water, and then keeping the mixture in the sun for forty days after the rising of the Dog-star. Others pour it off after nine days and then cork it up. This beverage is called in Greek ‘water-honey’; with age it attains the flavour of wine.’
Mead was a popular drink in Ireland: beekeeping arrived in Ireland around about 5th Century CE, and along with it came mead. One name that was given to it was the ‘Dainty Drink of the Nobles.’ A banqueting hall on the Hill of Tara was known as Tech Mid Chuarda. It is said that the mead was often infused with hazelnuts. It is suggested that mead was often used as payment of rent.
In or about the middle of the sixth century Taliesin wrote his song to Mead. Legendary drinking, feasting and boasting of warriors in the mead hall was depicted in the poem Y Gododdin, attributed to the poet Aneirin, who would have been a contemporary of Taliesin. In the epic Anglo-Saxon poem Beowulf, which dates to around 8th century CE, mead is first mentioned in the fourth line and then appears frequently throughout the rest of the poem. Mead was very popular in the early Middle Ages, especially among the Anglo-Saxons, Germans and Scandinavians, whereas wine was the preferred beverage in the warmer climates of what is now Italy, Spain and France.
In Wales Hywel the Good (who died in 950 CE) drew up and codified various laws. Those laws showed that the Welsh princes had certain privileged officials at their courts, amongst whom were the mead-brewer and butler. The mead brewer was an important man: ‘he had his land free, his horse in attendance, and his linen clothing from the queen and his woollen clothing from the king.’
Mead makes an appearance in Chaucer’s Canterbury Tales – The Miller’s Tale (written in the late 1300’s.) Mead is described as the draught of townfolk, and used to court a fair lady.
‘He sent her sweetened wine and well-spiced ale
And waffles piping hot out of the fire,
And, she being town-bred, mead for her desire
For some are won by means of money spent
And some by tricks and some by long descent.’
Mead slipped out of mainstream consumption over the last five centuries or so. The decline appears to have been for a number of reasons, one of which was competition from other alcoholic drinks such as wine, beer, and ultimately distilled spirits, all of which could be produced more cheaply and more consistently than mead. Taxes and regulations also combined to drive commercial mead out of popularity. Once sugar cane was discovered and imported to England and Europe that inexpensive source of sweetening contributed to the decline of honey, and hence mead. Some monasteries in England and Wales kept up the tradition of mead making as a by-product of beekeeping, but with the dissolution of the majority of the monasteries in the 16th Century mead making all but disappeared. It is only recently, with interest in craft products reviving, that mead is once again becoming popular.
The wheel turns…and mead returns!
HOW TO MAKE MEAD
One could say: start off by taking up beekeeping; let the bees gather in the nectar; remove the honey supers; spin the honey out and let it settle. Alternatively buy some honey, but as far as possible get good quality local honey. The quality of the honey affects the quality of the mead.
Water is needed; it should be as pure as possible. If your water is chlorinated then buy in some bottled spring water.
The third ingredient is yeast; we use a good quality dried wine yeast.
No other ingredients are needed, although there are some recipes which suggest additions such as marmite, Epsom salts and tea!
The following is how we make our mead, although there are numerous other recipes and methods.
What you need:
5 lbs of good quality honey;
1 gallon of water;
A packet of good quality dried wine yeast (we use Gervin GV10);
A jam pan or equivalent;
1 gallon glass demijohn;
Bung and airlock for demijohn;
Thermometer (eg jam, laser);
Steriliser ( a brewing sterilizer or something like Milton.)
It is vitally important that the demijohn is clean and sterile before you start; many home brew failures are caused by lack of cleanliness of the equipment.
Heat the water in the jam pan to approximately 125 degrees Fahrenheit, remove from the heat and add the honey. Mix well until the water and honey are thoroughly blended. Pour the bulk of this mixture (the must) into the demijohn, but leave a gap of several inches at the top, since the early stages of fermentation will be very vigorous and produce large amounts of foam and bubbles which could otherwise mess up the airlock.
Ladle off a small amount of must and put this into a glass or cup. Allow the contents to cool to 70 to 80 degrees F, and then sprinkle the dried yeast on top of it. Leave the yeast to work for a while, until it begins to foam. (Check the instructions on the dried yeast packet, since methodology may vary according to the make of yeast.)
Keep checking the temperature of the must in the demijohn; when this, too, has a temperature of approximately 70 to 80 degrees F the foaming yeast can be poured in. Put in the bung and airlock (with water in the airlock) and leave in a warm space to start fermenting. Store the balance of the must in a covered container in the fridge.
The initial fermentation will be vigorous, but will calm down after a few days. Once it has calmed down top up the demijohn…but not all in one go, since the topping up will cause more foaming. Top it up gradually over 10 days to a fortnight. The water in the airlock will be bubbling away; it can be quite hypnotic!
Leave well alone until fermentation has stopped. The first sign of this will be that bubbles are now longer passing through the water in the airlock; the second sign is that if you look carefully at the mixture in the demijohn you will no longer see bubbles rising. The length of time that it takes to get from the initial mixing to fermentation ceasing varies tremendously: it can be anything between about 6 weeks to 10 weeks.
At this stage there is now a choice. Some people add a crushed campden tablet, the active ingredient of which is potassium metabisulfite. The reason that people add it is that it sterilises the mixture, kills any bacteria and inhibits the growth of any wild yeast. If a tablet is added we find that the mixture bubbles for a further one or two days. Thereafter, (or if you decide not to add a campden tablet) remove the bung and the air lock, insert a solid bung and leave in a cool room for a few weeks to fully settle.
Then comes racking; this means to syphon off the mead from the demijohn into bottles, using gravity, leaving the sediment behind. Once again it is vital that you sterilise both the syphon tube and the bottles that you are going to be using. Carefully carry the demijohn from the cool room to where you are going to do the syphoning, making sure not to shake the demijohn or disturb the sediment at the bottom. We put the demijohn on the kitchen table, with the bottles on the floor, which gives a sufficient fall for gravity to work. Insert the one end of the syphon tube into the demijohn, making sure that it does not descend into the sediment. Get the syphon action going and fill your bottles. You need to stop the syphoning just before the sediment starts to enter the syphon tube. We also syphon a small quantity into a glass: both in order to taste it, and also in order to check the alcohol content. You can use a hydrometer or whichever other method you prefer.
Then cork the bottles (if not using flip tops), label and you have your mead!
Historia Fupi ya Mead na Mapishi Yenye Kurahisisha ya Kufanya Mead. "Mwenge wa miungu na wa madruidi, Caroline Holmes, ""Mwenge wa miungu na wa madruidi"" (Song to Mead, Taliesin, 19) ""Nitamwabudu Mtawala, mkuu wa kila mahali, Yeye anayesimamia mbingu, Bwana wa kila kitu." Yeye aliyeufanya maji kuwa mema kwa kila mtu, Yeye aliyeufanya kila zawadi, na kuufanikisha. "Mungu na amwage Maelgun wa Mona na maji ya mchuzi, na kutufanya sisi pia, kwa sababu ya maji ya mchuzi ya mchuzi, na kwa sababu ya mchuzi wa mchuzi wa mchuzi, na kwa sababu ya mchuzi wa mchuzi wa mchuzi, ambao nyuki hukusanya na hawafurahii.""" "Mvua ya mead imepunguzwa, sifa yake iko kila mahali, ""Mengi ya viumbe ambavyo dunia inalisha, Mungu aliumba kwa ajili ya mwanadamu ili kumtajirisha.""" Baadhi yao ni wakali, wengine ni bubu, yeye hufurahia. Baadhi ni ya mwitu, baadhi ni ya kufugwa, Bwana anawaumba. Mavazi yao yanakuwa mavazi. Kwa ajili ya chakula, kwa ajili ya kunywa, mpaka mwisho wao wataendelea. Nitamwomba Mtawala, mtawala wa nchi ya amani, Kumweka huru Elphin kutoka uhamishoni. Mtu aliyenipa divai na bia na mead, na farasi wakuu, wenye sura nzuri, na anipe zawadi hadi mwisho. Kwa mapenzi ya Mungu, atatoa kwa heshima, Sherehe tano mia tano katika njia ya amani. Elphinian Knight wa Mead, marehemu na wakati wako wa mapumziko. Jinsi gani ovate hakuweza kuanza makala lakini kwa kunukuu shairi la Taliesin? HISTORY ya Mead. "Wengine walisema (kweli Wagiriki wa kale walisema) kwamba ""maji ya majani"" yalikuwa umande uliotumwa kutoka mbinguni na kisha kukusanywa na nyuki, ambao walionwa kuwa wajumbe wa miungu." Sasa tunajua kwamba asali hutengenezwa kutokana na asali, maji na chachu, lakini ni nini chanzo cha asali? Mtu aweza tu kudhani. Miaka zaidi ya 20,000 iliyopita, nyuki wa mwituni walikuwa wamekaa kwa muda mrefu katika misitu ya Afrika. Hali ya hewa ilibadilika-badilika kulingana na majira, na kulikuwa na majira ya kiangazi na mvua. Hali hizo za hewa zingeweza kusababisha mashimo ya kuoza katika matawi na matawi ya miti. Nyuki walifanya viota vyao katika baadhi ya mashimo hayo wakati wa majira ya kiangazi, na wakati wa majira ya mvua mashimo hayo yalijaa maji. asali, maji na chachu ya mwituni hewa...na hey presto...mead (labda)! Kwa kuzingatia nadharia hii, ushahidi wa kwanza wa maandishi ya mead ni tarehe ya karibu 7000 KK. Wataalamu wa vitu vya kale wamegundua vyombo vya udongo katika kijiji cha Jiahu katika mkoa wa Henan, kaskazini mwa China, ambavyo vilikuwa na alama za kemikali za asali, mchele na misombo inayohusiana na mchakato wa kuchacha. Uthibitisho wa kwanza wa mead huko Ulaya ni tarehe ya karibu 2880 hadi 1800 KK, wakati wa Enzi ya Shaba. Katika kipindi hiki, utamaduni wa Bell Beaker ulikuwa ukitengeneza vikombe vyao vya kawaida, ambavyo baadhi ya vyombo vya udongo vilikuwa na saini za kemikali za uzalishaji wa mead. "Mfano wa kwanza wa ""mead"" ni kama kinywaji cha ibada kama Soma, ambacho kinatajwa katika Rig Veda, moja ya vitabu vitakatifu vya dini ya Vedic ya kihistoria, kuanzia karibu 1700-1100 KK." "Kama ilivyoelezwa katika Rig Veda, ""Katika hatua za juu za Vishnu kuna chemchemi ya Mead"" (Plinus the Elder, 2379 CE)." Aliandika juu ya jinsi ya kutengeneza mead katika kitabu chake Naturalis Historia. Alisema hivi: 'Dhaibu hutengenezwa kwa maji na asali tu. Kwa ajili ya hilo inapendekezwa kwamba maji ya mvua yahifadhiwe kwa miaka mitano. "Wengine wenye ujuzi zaidi hutumia maji ya mvua mara tu yanapokuwa yametoka, na kuipika hadi kiasi cha theluthi moja na kuongeza sehemu moja ya asali ya zamani kwa sehemu tatu za maji, na kisha kuweka mchanganyiko huo katika jua kwa siku arobaini baada ya kuibuka kwa nyota ya mbwa.""" Wengine huimimina baada ya siku tisa na kisha kuifunga. "Kama vile vile, ""maji-mwitu"" ni jina la Kiingereza la kinywaji cha Ireland, ambacho kilikuwa na ladha ya divai, lakini kwa sababu ya uhamiaji wa Ireland, maji ya asali na maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji." Jina moja lililopewa lilikuwa <unk>Dainty Drink of the Nobles.<unk> Jumba la karamu kwenye Mlima wa Tara lilijulikana kama Tech Mid Chuarda. Inasemekana kwamba mara nyingi mchuzi huo ulijaa karanga. Inasemekana kwamba mara nyingi mdalasini ulitumiwa kulipa kodi ya nyumba. Karibu katikati ya karne ya sita, Taliesin alimwandikia Mead wimbo wake. "Mambo ya kupendeza ya kupumzika, kula na kujisifu ya wapiganaji katika ukumbi wa mead yalionyeshwa katika shairi ""Y Gododdin,"" linalohusishwa na mshairi Aneirin, ambaye angekuwa wakati huo wa Taliesin." Katika shairi la Anglo-Saxon Beowulf, Mead anatajwa mara ya kwanza katika mstari wa nne na kisha huonekana mara nyingi katika sehemu iliyobaki ya shairi. Mvinyo ulikuwa maarufu sana katika Enzi za Kati, hasa miongoni mwa Anglo-Saxons, Wajerumani na Scandinavians, wakati mvinyo ulikuwa kinywaji cha kupendwa katika hali ya hewa ya joto ya kile ambacho sasa ni Italia, Hispania na Ufaransa. Hywel the Good, ambaye alikufa mwaka 950 KK, aliandika sheria kadhaa za Wales. Sheria hizo zilionyesha kwamba wakuu wa Wales walikuwa na maofisa fulani wenye mapendeleo katika makao yao ya kifalme, miongoni mwao walikuwa mtengenezaji wa bia ya mead na mtumishi wa nyumbani. "Mwenyeji wa Mead alikuwa mtu mashuhuri: ""alikuwa na ardhi yake bure, farasi wake katika kuhudhuria, na nguo zake za kitani kutoka kwa malkia na nguo zake za sufu kutoka kwa mfalme."" <unk> Mead anaonekana katika Chaucer's Canterbury Tales <unk> The Miller's Tale (iliyoandikwa mwishoni mwa 1300)." Mead inaelezwa kuwa kinywaji cha watu wa mji, na hutumiwa kumchumbia mwanamke mzuri. """Alimtuma divai yenye sukari na bia yenye vikolezo na waffles moto kutoka moto, na, akiwa mzaliwa wa mji, mead kwa tamaa yake, kwa sababu baadhi ni alishinda kwa njia ya fedha alitumia na baadhi kwa ujanja na baadhi kwa muda mrefu kushuka. """ "Kupungua kwa idadi ya vinywaji hivyo kuna sababu kadhaa, mojawapo ni ushindani kutoka kwa vinywaji vingine kama vile divai, bia, na hatimaye pombe, ambazo zote zinaweza kutengenezwa kwa bei nafuu na kwa uthabiti kuliko mead. """ Kodi na kanuni pia zilijiunga ili kuondoa umaarufu wa mvinyo wa kibiashara. Mara tu miwa ilipogunduliwa na kuingizwa Uingereza na Ulaya, chanzo hicho cha sukari kisichokuwa na gharama kubwa kilichangia kupungua kwa asali, na kwa hiyo kwa asali. Katika karne ya 16 na 16 ya Uingereza, madhehebu ya kiume ya Uingereza na Wales waliendelea na utamaduni wa kutengeneza mead kama bidhaa ya uzalishaji wa nyuki, lakini baada ya kuondolewa kwa madhehebu mengi katika karne ya 16 ya Uingereza, mead ilitoweka kabisa. Ni hivi karibuni tu, wakati upendezi katika bidhaa za ufundi uliporejea, kwamba mead inakuwa maarufu tena. Gurudumu linageuka... na mead inarudi! "Kama vile tunavyosema, ""Anza kwa kukuza nyuki; acha nyuki wakusanyike katika nectar; kuondoa honey supers; spin asali nje na kuruhusu kukaa.""" Vinginevyo nunua asali, lakini kadiri iwezekanavyo pata asali ya mahali hapo yenye ubora mzuri. Ubora wa asali huathiri ubora wa mead. Maji yanahitajika; yanapaswa kuwa safi iwezekanavyo. Ikiwa maji yako yana klorini basi nunua maji ya chemchemi ya chupa. Kiungo cha tatu ni chachu; tunatumia chachu ya divai iliyokaushwa ya ubora mzuri. Hakuna viungo vingine vinavyohitajika, ingawa kuna mapishi fulani yanayopendekeza nyongeza kama vile marmite, chumvi za Epsom na chai! Hapa chini ni jinsi tunavyofanya mead yetu, ingawa kuna mapishi na mbinu nyingine nyingi. "Kila aina ya asali, kama vile ""Dry Wine"" (GV10), ""Dry Wine"" (GV10), ""Dry Wine"" (GV10), ""Dry Wine"" (GV10), ""Dry Wine"" (GV10), ""Dry Wine"" (GV10) na ""Dry Wine"" (GV10), inaweza kutumika kwa ajili ya kuunganisha maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji ya maji." Ni muhimu sana kwamba demijohn ni safi na sterile kabla ya kuanza; wengi nyumbani brew kushindwa ni unasababishwa na ukosefu wa usafi wa vifaa. Jekeshe maji kwenye jiko hadi joto la digrii 125 Fahrenheit, uondoe moto na uongeze asali. Changanya vizuri hadi maji na asali ziwe zimechanganywa vizuri. Kuongeza mchanganyiko huu (must) katika demijohn, lakini kuacha pengo la sentimeta kadhaa juu, kwa kuwa hatua za mapema za uchemchemi itakuwa na nguvu sana na kuzalisha kiasi kikubwa cha povu na Bubbles ambayo ingekuwa vinginevyo kuharibu airlock. Chukua kiasi kidogo cha mchuzi na uuweke ndani ya glasi au kikombe. Acha viungo hivyo viwe na joto la digrii 70 hadi 80 F, kisha tumia chachu kavu juu ya viungo hivyo. Acha chachu ifanye kazi kwa muda, hadi iwe na povu. (Angalia maagizo yaliyo kwenye kifurushi cha chachu iliyokaushwa, kwa kuwa mbinu ya kufanya hivyo yaweza kutofautiana ikitegemea aina ya chachu.) "Kama vile tunavyoweza kuona, wakati wa kuoka, ""demi-john"" ni joto la juu zaidi ya 70 ° F, na wakati wa kuoka, ""demi-john"" ni joto la chini ya 80 ° F, na wakati wa kuoka, ""demi-john"" ni joto la juu zaidi ya 70 ° F." Weka katika bung na airlock (na maji katika airlock) na kuondoka katika nafasi ya joto kuanza kuchaji. Hifadhi kiasi cha must katika chombo kilichofunikwa katika friji. Mchanganyiko wa awali utakuwa wenye nguvu, lakini utatulia baada ya siku chache. Mara baada ya kutulia juu ya demijohn... lakini si wote kwa mara moja, tangu topping juu itasababisha zaidi foaming. Ongeza hatua kwa hatua kwa siku kumi hadi wiki mbili. Maji katika chumba cha hewa yatakuwa yakichemka; yaweza kuwa yenye kuamsha hisia sana! Acha vizuri peke yake mpaka uchemchemi umesimama. Ishara ya kwanza ya hii itakuwa kwamba Bubbles sasa ni zaidi ya kupita kupitia maji katika airlock; ishara ya pili ni kwamba kama wewe kuangalia kwa makini katika mchanganyiko katika demijohn wewe si tena kuona Bubbles kupanda. Muda unaotumiwa kutoka wakati wa kuchanganya hadi mwisho wa fermentation ni tofauti sana, inaweza kuwa kati ya wiki 6 hadi 10. Katika hatua hii sasa kuna chaguo. Watu fulani huongeza kibao cha campden kilichopondwa, ambacho kiungo chake chenye utendaji ni metabisulfite ya potasiamu. Kwa sababu hii, mchanganyiko huo hufafanua mchanganyiko, huua bakteria yoyote, na kuzuia ukuaji wa chachu ya mwituni. Ikiwa kibao huongezwa tunapata kwamba mchanganyiko huo hufurika kwa siku moja au mbili zaidi. Baada ya hapo, (au kama wewe kuamua si kuongeza Campden kibao) kuondoa bung na airlock, kuingiza bung imara na kuondoka katika chumba baridi kwa wiki chache kwa kukamilisha. Kisha huja kupasua; hii inamaanisha kuondoa maji kutoka kwa demijohn ndani ya chupa, kwa kutumia nguvu za uvutano, na kuacha mchanga nyuma. Kwa hiyo, ni muhimu sana kwamba utumie chupa ya syphon na chupa ya maji. Kuchukua demijohns kutoka chumba baridi kwa makini na mahali ambapo wewe ni kwenda kufanya siphoning, kuhakikisha si kutikisa demijohns au kusumbua sediment chini. "Kisha kuweka ""Demi-Jon"" juu ya meza ya jikoni, na chupa chini, ambayo hutoa kuanguka ya kutosha kwa ajili ya nguvu ya uvutano kufanya kazi." Kuingiza mwisho mmoja wa bomba syphon katika demijohn, kuhakikisha kwamba haina kushuka katika sediment. Kuchukua hatua ya syphon kwenda na kujaza chupa yako. Unahitaji kuacha syphoning tu kabla ya sediment huanza kuingia bomba syphon. Pia tunatupa kiasi kidogo ndani ya glasi: ili kuonja, na pia ili kuchunguza kiasi cha pombe. Unaweza kutumia hydrometer au njia nyingine yoyote unayopendelea. Kisha funga chupa hizo (ikiwa hutumiwi vifuniko vya flip), weka alama na utakuwa na mead yako!