Mead or Celtic Wine

Mead, also known as Celtic Wine, is made from pure nectar honey or honey dew. This spiced, honey-based wine was first discussed in Hindu writings around 1700 BC and in the writings of ancient Greece (around 700 BC). However, it was the Celtic and Northern European nations that embraced the beverage. Mead makes an appearance in the Anglo-Saxon classic, “Beowulf.” It is even the source of the English word, “honeymoon.” In Medieval times, a newly married couple was given enough mead to last a month (or a moon) to help their marriage get off to a good start-hence “honeymoon.”

Mead is still a popular beverage in Wales, Scotland, and Ireland. Many varieties are available online, including that made at Ireland’s historic Bunratty Castle.


Mead or Celtic Wine

The production technique is as follows: first, 30 kg of honey is stirred in 100 liters of sterilized water, and then 60 g of potassium -metabisulfate is added, 60 g of wine acid and 10 g of tannin. In order to stimulate fermentation wine yeast is added, unfermented grape juice or another fruit juice that was stirred a few days earlier and has started to ferment.

Fermentation is conducted at a room temperature of 18 – 20°С and the pot has to be covered with linen. When this stormy fermentation is finished, the mead is poured into a new pot in which quiet fermentation occurs as well as maturing.

Such mead – honey wine, should be stored in a cool and dry place.



  1. jack hernandez says

    it’s a very interesting recipe, but this recipe is not mead it’s melomel, plus this recipe is promoting unnatural chemicals in wine making, mead is a tradtional drink and it’s prnciples should be based on the pureness of what alcohol should be, the simplisicity that is the excrement of yeast after it’s consumption of sugars potassium -metabisulfate, wine acid or tannin are not chemicals the ancient winemakers of northan europe, the celts, the vikings or any other methoalistic people would have used when they made they’re mead, why try and decieve and under-handedly change the meaning and cultural tradtions of mead? it is a very valued and culturaly sacrilicious, real mead should and the quality of the mead is based upon the quality of the honey and the fermentation of that alone through the use of yeast.

  2. It is pretty amazing that nothing more than water, yeast, and honey is needed to make mead. Sure the chemicals and fancy equipment can help, but there is a reason mead is one of the oldest known alcoholic beverages…

  3. Nice little overview of mead… personally I never use metabisulphate, I think its unnecessary… if you want to try other recipes check out my website… there are tons available for members, as well as alot of articles discussing mead and mead related topics.

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