Select Page

FYI – The following is provided solely as interesting information and is not required reading to make your Mead.

Different cultures and civilizations all over the world have made and drunk Mead for thousands of years, each one giving it a different name.  Forest Scott, owner of the Mead Maker’s Page, has collected the following names of Mead and honey in various countries:

· Aguamiel – Spanish mead
· Balche – Mayan mind altering mead made with balche bark
· Chouchen – Breton (France) mead
· Hidromel – Portuguese mead
· Hydromel – French mead
· Idromele – Italian mead
· Med – Bulgarian and Ukranian
· Meddeglyn or myddyglyn – Welsh spiced mead
· Mede – Dutch mead
· Medovina – Czech and Slovak mead
· Medovukha – Russian mead
· Medu – Ancient? German mead
· Medus – Lithuanian and/or Latvian honey
· Meis – Eritrean mead
· Meodu – Old English word for mead
· Met – German mead
· Midus – Lithuanian mead
· Miòd – Polish mead
· Mjød – Danish and Norwegian mead
· Mjöd – Swedish mead
· Mõdu – Estonian honey beer
· Nabidh – Arabic mead
· Sima – Finnish mead
· T’ej – Ethiopian mead (since about 400 B.C.)
· Ydromeli – Greek mead

Honey Around the World:
· Ngarlu – Australian Aboriginal
· Tapli – Georgian (in the Caucasus)
· Mel – Welsh, Brazilian, (and others)
· Hunaja – Finnish
· Honig – German
· Honning – Norwegian
· Honung – Swedish
· Mjod – Russian
· Miel – Spanish
· Hatchi Mitzu – Japan

Here are some other names for mead that Vicky found in her researches:
· Madhu – in the Sanscrit Vedas
· Nectar or Ambrosia – in the Greek and Roman mythologies these were thought to have been possibly referring to mead, as honey was considered a ‘food of the gods’
· Alu – Prussian for mead
· Methe – Ancient Greek for mead
· Mede – Frisian, and Low German
· Metu or Mitu – Old High German
· Meth – German
· Melikatos – old Greek (morphed into hydromeli in present)

INTRODUCTIONCHAPTER 1: WHAT IS MEAD?
CHAPTER 2: HONEYCHAPTER 3: ADDITIONAL INGREDIENTS
CHAPTER 4: EQUIPMENTCHAPTER 5: TERMINOLOGY AND CALCULATIONS
CHAPTER 6: THE BASIC RECIPECHAPTER 7: PLANNING
CHAPTER 8: RECIPE CALCULATIONSCHAPTER 9: YEAST
CHAPTER 10: NUTRIENTS CHAPTER 11: MEAD DAY
CHAPTER 12: SANITATIONCHAPTER 13: PREPARATION AND MIXING
CHAPTER 14: INTO THE FERMENTERCHAPTER 15: AERATION, FERMENTATION AND RACKING
CHAPTER 16: SIPHONINGCHAPTER 17: AGING AND OAK
CHAPTER 18: BOTTLINGCHAPTER 19: TROUBLESHOOTING AND COMMON QUESTIONS
CHAPTER 20: WHAT NEXT?APPENDIX 1: HONEY VARIETALS
APPENDIX 2: TYPES OF MEADAPPENDIX 3: ADDITIONAL EQUIPMENT
APPENDIX 4: PLASTICSAPPENDIX 5: INSTRUCTIONS FOR USING THE MEAD CALCULATOR
APPENDIX 6: ABV/BRIX/S.G. CHARTSAPPENDIX 7: CONVERSION TABLES
APPENDIX 8: SAMPLE RECIPEAPPENDIX 9: HOW TO READ A HYDROMETER

 

Copyright 2006-2019 GotMead.com – Please do not copy, download, reproduce or distribute without written permission from GotMead.
%d bloggers like this: