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.


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.

[tags]mead, honey, recipes, wine[/tags]