== Fermentation == 
 A while back, I added a note asking for a citation for the reference to high alcohol production by wild yeast. No one provided any reference for this, and everything I've ever read on the subject says exactly the opposite. That is, wild or native yeast are rarely capable of producing high (12 to 13%) alcohol levels that we expect in wine and mead. It may take generations of wine or mead production in a region for alcohol tolerant strains to come to dominate the environment. I removed this this reference and reworded the section. I also removed the reference to bacterial fermentation; I can only assume this was a reference to malo-lactic fermentation, and to the best of my knowledge and research, malo-lactic fermentation has never played a large role in mead production.