Mead It is Hard to Go Wrong With Honey

Mead is Simple

While mead making can be that simple, there are certain nuances in mead making that can distinguish a good mead from a great mead.

That simple example of a mead, that we gave in the introduction to this page, would probably yield results that could be rather undesirable: That is, a sour mead, the result of a lactic acid type fermentation due to the yeast that are latent in the honey--thanks bees! Though, there are certainly those who would relish this type of brew.

Mead is hard to mess up, as raw honey is a natural antimicrobial substance, and resists infection more than other types of brews. For more details on the specifics of brewing mead, have a look at our Brewing Guide

Make Sure You Like the Taste of Your Ingredients

Brews made from ingredients that don't taste good to you, probably won't taste good in the end. If you don't like the taste of that fruit juice you thought about using, you likely won't like the taste of your mead with it.

Age Works Wonders

While what you put in should taste good to you before you consider including it in your mead, most of the time, sometimes aging a mead can make a bad mead become better.

This is true for many types of brews, not only mead, though some ales should be drunk green (young, new, without age, freshly fermented--you get the idea). Often, the more time a brew has had to sit on the lees, or just in general, the better it will taste.