sack
n.
Any of various light, dry, strong wines from Spain and the Canary Islands, imported to England in the 16th and 17th centuries.
--------------------------------------------------------------------------------
[From French (vin) sec, dry (wine), from Old French, from Latin siccus, dry.]
Mead can be dry, medium or sweet (Sack) and all stages in between...a sack mead [contains] about 5lbs of honey per gallon...a Sack mead should ideally have at least four years to develop properly. The alcohol level will [be] about 15% for a good Sack (lots of honey) mead.
Sack Mead: Sweet honey wine (made with additional honey only, no sugar)
Sack Mead, a mead containing no flavoring other than honey but is sweeter than most other meads and is made using about 4 pounds of honey per U.S. gallon of mead.
Bochet, sack mead that has been burned or charred
Oxymel, a mead mixed or blended with vinegar
jab said:Correct me if I am wrong. I think a "sack" mead is a traditional mead but what makes it a sack mead is it's uncommonly high amount of honey so it is very sweet.
jab said:How is a mead 'burned or charred'? I assume it has to do with heating the honey until the sugars start to burn?
jab said:Sorry if I went overboard. Wasn't necessarily trying to prove either you or me right or wrong. I just wanted to get some info out there for anyone else who might be curious about sack.
Though I must admit, re-reading my post now, it does sound a bit daft to say 'correct me if I am wrong' and then bury readers in enough evidence to drown a (wo)man. Sorry.