Mead Glossary

Mead Terms

ABV (Alcohol by Volume)

The standard measure of how much alcohol is contained in a given volume of mead, expressed as a percentage.

Acidity

The "brightness" or "sharpness" of a mead, typically derived from the honey, fruit, or added acids (like malic or tartaric).

Aeration

The process of introducing oxygen into the must before or during the early stages of fermentation to help yeast health.

Aging

The process of allowing mead to sit (in a tank or bottle) to mellow flavors and allow complex chemical reactions to occur.

Aromatics

The smells or "nose" of the mead, ranging from floral honey notes to complex fermentation esters.

Astringency

A drying, puckering sensation in the mouth, usually caused by high levels of tannins.

Back-sweetening

The act of adding honey or another sweetener to a mead after fermentation has finished to achieve a desired sweetness level.

Balanced

A term used when the sweetness, acidity, alcohol, and tannins in a mead are in harmony with none overpowering the others.

Body

The perceived "weight" or thickness of the mead in the mouth (light, medium, or full).

Bung

A stopper (usually silicone or rubber) used to seal a carboy or barrel.

Carbonation

The presence of dissolved carbon dioxide, resulting in bubbles. Can be natural (bottle conditioned) or forced (CO2 tank).

Carboy

A glass or plastic vessel used for fermenting or aging small batches of mead.

Clarification

The process of making a mead clear and transparent, either through time (settling) or the use of fining agents.

Clean

A tasting term for a mead that is free of "off-flavors" or unintended fermentation byproducts.

Cold Crashing

Chilling the mead rapidly to near-freezing temperatures to encourage yeast and sediment to drop to the bottom.

Degassing

Stirring or agitating the mead during active fermentation to release dissolved carbon dioxide.

Dry

A mead with little to no residual sugar, resulting in a lack of sweetness.

Esters

Fragrant compounds produced by yeast during fermentation that can smell like fruit or flowers.

Fermentation

The biological process where yeast converts the sugars in honey into alcohol and carbon dioxide.

Final Gravity (FG)

The specific gravity of the mead once fermentation is complete, used to calculate ABV and sweetness.

Fining Agents

Substances (like bentonite or sparkles) added to mead to help clear out cloudiness.

Finish

The flavors and sensations that remain in the mouth after a mead has been swallowed.

Fusel Alcohols

"Hot" or harsh-tasting alcohols often caused by fermenting at temperatures that are too high.

Gravity

A measure of the density of the liquid relative to water. Used to track sugar content.

Headspace

The pocket of air left between the top of the mead and the seal of the vessel.

Honey-to-Water Ratio

The proportion of honey used relative to water, which determines the potential alcohol and sweetness.

Hydrometer

A tool used to measure the Specific Gravity of the liquid.

Inoculation

The act of adding yeast (pitching) to the must to begin fermentation.

Lees

The sediment—consisting of dead yeast, fruit pulp, and other particles—that collects at the bottom of the fermenter.

Legs

The droplets of mead that crawl down the side of a glass after swirling; an indicator of alcohol or sugar content.

Mouthfeel

The physical sensation of the mead on the palate (e.g., creamy, thin, sharp, oily).

Must

The unfermented mixture of honey, water, and nutrients before it becomes mead.

Nutrients

Compounds (like nitrogen) added to the must to ensure the yeast stays healthy and active.

Off-Flavors

Unintended tastes (like wet cardboard, vinegar, or rubber) caused by poor fermentation or contamination.

Oxidation

Damage caused by exposing mead to too much oxygen after fermentation, often resulting in a "stale" or "sherry-like" taste.

Pitching

The technical term for adding yeast to the must.

Primary Fermentation

The initial, most active stage of fermentation where the bulk of the sugar is converted to alcohol.

Racking

Siphoning mead from one vessel to another to separate it from the lees.

Residual Sugar

The sugar remaining in the mead after fermentation is complete.

Secondary Fermentation

A quieter stage of fermentation or aging used for clarifying the mead or adding secondary flavors.

Sediment

Solid particles that settle at the bottom of a bottle or fermenter.

Semi-Sweet

A mead that falls between Dry and Sweet on the sugar scale.

Sessionable

A term for lower-ABV meads (Hydromels) that are easy to drink in larger quantities.

Specific Gravity (SG)

The density of the liquid at any given point during the process.

Stabilizing

The process of ensuring fermentation does not restart, usually through chemicals (sulfites/sorbates) or filtration.

Still

Mead that is not carbonated.

Sweet

A mead with a high amount of Residual Sugar.

Tannins

Naturally occurring compounds that provide structure and a drying sensation (often from fruit, oak, or tea).

Terroir

The characteristic taste and flavor imparted to the honey by the specific environment (soil, climate) where the bees forage.

Yeast Strain

The specific variety of yeast used, which can significantly impact the flavor and aroma of the final mead.