Factors Influencing the Fermentation of Honey in Mead Production

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Abstract
SUMMARY Attempts were made to produce a good-flavoured mead by more rapid fermentation than is usual. Several wine yeasts were tested, and additives of two types, I composed mainly of inorganic salts and citric acid, and II with a wide spectrum of vitamins and small amounts of organic and inorganic nitrogen compounds. Honeys varied in their fermentability, in general light honeys being more difficult to ferment than dark honeys. But addition of growth factors allowed all honeys tested to be fermented rapidly, yielding characteristic meads which had none of the unpleasant flavour associated with long (unaided) fermentation. A recommended procedure is described, which uses additives I + II and can give a dry or sweet mead (alcohol content 12% or 14–15%). Fermentation takes about 2 weeks without agitation. The production of mead champagne and mead sherry is also described.

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