Technically, any liquid intended for drinking is a beverage so named by a word derived from French and Latin verbs meaning ‘to drink.’ Healthy beverages are beverages with health benefits that attribute by its nutritional value. The use of healthy beverage for promoting health and relieving symptom is as old as the practice of medicine.

Tuesday, March 16, 2021

Mead and hydromel wine

Mead is a traditional alcoholic drink derived from the fermentation of diluted honey in the presence of appropriate yeast. Depending on the proportion to which honey is diluted, at 1:0.5, 1:1, 1:2, or 1:3 (honey:water), different types of mead are obtained.

Mead was a part of the rituals of the Celts, Anglo-Saxons and Vikings. It was believed to have magical, healing powers even capable of increasing fertility.

A mead may be categorized as hydromel, standard, or sack strength. A hydromel was traditionally a mead that had been weakened by dilution. The strength of a mead is primarily based on the original gravity. Hydromels (watered mead) will have specific gravities roughly less than 1.080. Standard strength meads will be in the original gravity range from 1.080 to 1.120. Sack meads will generally be greater than 1.120.

Stronger meads can have a greater honey character and body (as well as alcohol) than weaker meads, although this is not a strict rule.

Literally, hydromel means ‘water-honey’ in Greek. It is also the French name for mead. (Compare with the Catalan hidromel, Galician aiguamel, Portuguese hidromel, Italian idromele, and Spanish hidromiel and aguamiel). It is also used as a name for a light mead.

To enhance its character and complexity, a variety of fruits, vegetables, herbs, or spices (ginger, cardamom, cloves, thyme, rosemary, bay leaves, sage, parsley, fennel, cinnamon, nutmeg, lemon or orange peels, among others) may be added to, during, or after fermentation.
Mead and hydromel wine

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