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Mead
Melomel
A melomel is a standard mead made with the addition of other fruit or fruit juices. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. A melomel can be made with a blend of fruits; however. a melomel that is spiced or that contains other ingredients should be cross-entered as needed.
Metheglin
A metheglin is a standard mead made with the addition of spices or herbs. Meads made with flowers (such as rose petal mead. or rhodomel) or chile peppers (capsimel/capsicumel) should be entered in those categories. and meads made with a blend of spices can be entered here. If spices are used in conjunction with other ingredients such as fruit. cider. or other fermentables. cross-enter as necessary.
Cyser
Cyser is a standard mead made with the addition of apples or apple juice. Traditionally. cysers are made by the addition of honey to apple juice without additional water. A spiced cyser. or a cyser with other ingredients. should be entered as a cyser and whatever other ingredient (metheglin if a spice. melomel if additional fruit. etc.)
Rhodomel
Mead made using rose petals to flavor the must.
Sack Mead
very sweet mead. usually fermented for a shorter time that traditional mead
Pyment
A pyment is a standard mead made with the addition of grapes or grape juices. Alternatively. the pyment may be a homemade grape-based wine sweetened with honey. or a mead mixed with homemade grape-based wine after fermentation. A spiced pyment (hippocras). or a pyment with other ingredients should be cross-entered with that other category.
Hippocras
Like pyment. but with the addition of spices too.
Braggot
A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract. Originally. and alternatively. a mixture of mead and ale. A braggot can be made with any type of honey. and any type of base beer style. The malt component may be derived from grain or malt extracts. The beer may be hopped or not. If any other ingredients than honey and beer are contained in the braggot. it should be cross-entered as necessary.
Morat
Mead made using mulberries as the fruit.
Capsicumel
Hot pepper mead. For those of you who like your mead to remove the roof of your mouth.
Acerglyn
Maple syrup mead. Yum!
Historical Mead
Mead goes back thousands of years. Some of the recipes have survided the ages. and we\'ve reproduced them here. along with modern translations. if necessary.
Quick Meads
Quick meads are similar to sack meads in that they tend to be sweet, but the operative characteristic here is quick, i.e. done in a month or less, and drinkable in a short period of time.
No-Alcohol Mead
This is a tough category, since fermentation creates alcohol. Your mead should contain little or no alcohol.
Fortified Mead
Fortified meads contain additional spirits to increase their alcohol level such as vodka, brandy or other liquor.
Traditional Mead
Traditional mead is honey, water and yeast. No fruits, vegetables, spices or other added items. Traditional Meads feature the character of a blended honey or a blend of honeys. Varietal meads feature the distinctive character of certain honeys. "Show meads" feature no additives, but additives are allowed in this category.
AMA Old Recipes
In here you'll find recipes from the old AMA, the Mazer Cup, and other sources that are for Patrons only. The American Mead Association started publishing several newsletters in 1993, and ran until their last issue in the winter of 1997. The founder, Susanne Price, was killed in a car accident in 1996, and the organization never really regained its feet after the tragedy. Here we have re-published all the recipes that were printed in the AMA newsletters, with permission from Pamela Spence (author of 'Mad About Mead' and co-founder of the AMA).
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