Honey Wine – Mead

Honey wine

Honey alone – also when it is liquid – does not ferment because the sugar concentration is too high. It is 78-80%. Thus, in 1 kg of honey there are 780-800 g of sugar. The remaining 20% is mainly water. After dilution with water to about 30% sugar content, fermentation can be done just right. Up to 17% alcohol by volume can be produced. Practically ferments

Honey wine slower than other fruit wines, and the final alcohol content is usually lower (about 12-14% vol.) for the honey wine. While a prescribed blending ratio of 1 part of honey with 2 parts of water must be observed for commercial mead makers (the recipe in the earlier editions of the Kitzinger Weinbuch was also oriented accordingly), a considerably extended blending ratio of 1:3 to 1:3.5 is possible for home winemakers, in which case fermentation is easier. Such wines usually ferment completely, and one can use honey again for the later sweetening -each according to desire and mood.

The following applies to honey wine: the better the starting material (moderate honey) and the softer the water, the better the subsequent wine (for the home winemaker, part of the honey can also be replaced by artificial honey (Honella invert sugar cream)).

In order for the honey to mix better with the water, both the honey (in a water bath) and the water should be heated to about 50 degrees. With this

heat, the mixing is pre- g

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