Talk:Mead/Archive01

message: I've seen it commonly said by mead drinkers and brewers that Tej is a form of mead. Most of us have never had Tej so we've just been repeating what other people tell us. I think that this might be incorrect. An Israeli woman who brews mead and has made Tej (under instructions from Ethiopian friends) recently posted this recipe for it. http://www.gotmead.com/mead-research/tej-ancient-honey-beer.shtml
According to her and the recipe Tej is at best a braggot, but since the honey is added after fermentation it shouldn't be considered a mead at all. 
Also, the cut off for a honey lager and braggot is generally 50% fermentable sugar from honey. If less than 50% of the fermentable sugars in it come from honey it is a honey flavored beer and if more than 50% of the sugar in it is from honey it is considered a braggot. 
I will let you decide how to edit the article though, as I didn't want to directly edit it first without some input and will forget to come back. -FW
: I am not sure this recipe is correct.  According to my wife (who is Ethiopian), honey is used from the very start. The use of semolina did not make any sense to her at all. Perhaps there are regional variations? I'll have to get more details from her regarding her own recipe, but it sounds more like mead with the addition of gesho. -- Gyrofrog  (talk) 05:29, 6 August 2005 (UTC)
thread_title: Tej

message: Hm.. IF medhu is from IE root, then it should be noted in article, and both "miod/med" given by me and Welsh words should be given only as example. I really do not believe that Slavs in IX century were calling their favourite drink by Welsh words...  
Szopen 18:05, 22 Jan 2005 (UTC)
thread_title:  ETYMOLOGY 

message: I really don't think that this section belongs under this article. The process that is described is not really for making mead at all. All mead must contain at least a substantial base of the fermentables to be honey. The process of using "Citrons" may be for making a fermented alcoholic beverage, but it is not mead. I'm going to watch this article for a while and look for other articles in which to put the "citron" beverage, but if I hear no objections I would like to move or delete that portion of the article. The method that is descibed in the first section does give a general overview of making the beverage at home and does give a mead that is not too dry or sweet. I am going to edit the gallons designation to read "Gallons (U.S.) to avoid any confusion with the Imperial gallon.
--Matthew Hill 00:09, Jan 6, 2005 (UTC)
:Thanks for doing the identification.  I agree, the "citrons" (likely lemons rather than the English-language citron?) one should go, whether or not you find another home for it.  Gene Nygaard 00:36, 6 Jan 2005 (UTC)
replies: text: Agreed.  It's nothing like beverages referred to as mead in English. It appears to have been added 04:26, 31 Aug 2004 by anonymous user 193.167.144.30, whose only other contribution was to the article on Glögg.  -Ben 23:04, 28 Jan 2005 (UTC)
thread_title:  The section "How to make mead #2" 

message: I have added the recipe of mead to a WikiCookbook article. I think that a perhaps this article should add a link to that page, rather than to contain a "how to make mead" itself. I feel that recipes are quite unencyclopedic. Salleman 19:21, 11 Jun 2005 (UTC)
thread_title:  Mead recipe on the WikiCookbook 

message: To which pope is the article referring?  The following popes were around during Leszek the White's lifetime, beginning in 1186, the earliest estimated date of his birth:
Pope Urban III, Pope Gregory VIII, Pope Clement III, Pope Celestine III, Pope Innocent III, Pope Honorius III,
Pope Gregory IX
Appleseed 21:32, 22 September 2005 (UTC)
replies: text: Very probably Innocent III, as he was the only one preaching crusades (the Fourth, the Fifth, and the Albigensian—though why a Polish prince would be involved in the last, I don't know) during Leszek's time as ruler. A source for this legend would be nice, though. —Charles P. (Mirv) 21:50, 22 September 2005 (UTC)
thread_title:  Popes 

message: It seems to me that this should be discussed at least to some extent (though I agree recipes don't belong here). Perhaps home mead making should be discussed alongside homebrewing? In my experience the homebrewing and mead making cultures are one in the same so it makes sense to do so but I think it could potentially be confusing. I brought this up for discussion on the  Homebrewing Talk Page. Frank 19:54, 22 March 2006 (UTC)
thread_title:  Home Mead Making 

message: I moved this paragraph to be in the History section. It really didn't fit w/ the first section which was all just a description of what mead is. It fits better in history but still not perfectly. Hopefully, someone can come along and add enough info to make a whole section on mead in mythology--if only because I'd be intersted in learning more. Frank 00:40, 23 March 2006 (UTC)
thread_title: Mead in Norse Mythology

message: I'm changing the definition of Morat to blend of honey and mulberries. I've never seen it as a blend of honey and currents; see this Google for an example of how prevalent the honey and mulberries definition is. Webaware 22:52, 12 May 2006 (UTC)
thread_title:  Morat 

message: Perry is not a mead, it is a fermentation of pear juice. I don't believe there is an English name for the fermentation of honey and pear juice, so perhaps it is just a pear melomel (I call mine perrymel, but this is just a handy contraction of the two words and certainly not generally used in the language). There may be a standard name for this drink in other languages (as there is for the blend of apple and pear juices fermented together in German), but I've never come across it. Webaware 22:56, 12 May 2006 (UTC)
thread_title:  Perry 

message: .
Homeland of mead is Poland and there are produce the best meads.
-
If you will delete one more time my essential post in discussion it will be sounded this event. Case will be loud. It remember that It making You break law.
.
—Preceding unsigned comment added by 83.31.120.48 (talk • contribs) 
:Look, you put this in about 5 times, and when you finally made it a section and not just randomly on the top of the page, I left it there. All I've done is add a tag saying who wrote it, which is the proper procedure. Now you have erased that tag. Please, either (a) erase the whole thing or (b) leave the tag on there saying that you wrote it. The article clearly states that Mead has been around at least 8000 years, and Poland about 1000. Lastly, please consult WP:LEGAL for your other statements. -- RevRagnarok Talk Contrib Reverts 15:17, 7 June 2006 (UTC)
replies: text: OK, well, even if you are an expert, then review WP:NOR. -- RevRagnarok Talk Contrib Reverts 17:06, 12 June 2006 (UTC)
thread_title:  HOMELAND OF MEAD IS POLAND. 

message: If brewed with local honey (local to the area you are/will be in,) I've always found mead to be very good for keeping hay fever down. Anyone else found any citeable sources/confirmation of this, or is it just me being weird? GideonStargrave 01:26, 22 August 2006 (UTC)
replies: text: It's not just you being weird. I've known several people who have sworn by honey as a Prophylactic for hay fever. The honey article makes a reference to this, but is lacking a proper reference. Perhaps you could find one and update both articles. Gregmg 02:03, 22 August 2006 (UTC)
thread_title:  Allergies 

message: Please see Wikipedia:Categories_for_deletion/Log/2006_August_23#Category:Honey_liqueurs_and_spirits to voice your opinions. -- nae'blis 16:28, 23 August 2006 (UTC)
thread_title:  category discussion 

message: Since Mead is pronounced two different ways in the English speaking world, I believe the pronunciation comments are relevant. They were just removed by another user. Unless anyone has any objections, I'll reinstate them shortly. Gregmg 03:38, 6 September 2006 (UTC)
thread_title:  Pronunciation 

message: Hi Mead editors:
I moved the following from Lindisfarne Mead as it wasnt about Lindisfarne mead specifically, but was about Mead generally. Not sure whether it can be incorporated in the general mead document.
===Text moved from Lindisfarne Mead=== 
A tribe in Kenya; the Kikuyu, still ferment mead today from the honey produced by wild bees. The Hindu scriptures mention both honey and mead, and it was drunk by the ancient Greeks. Bacchus, the Greek god of wine, is said to have taught bee-keeping as a sideline.
Mead has been drunk in Britain since Celtic times. The writer Gildas tells us that the legendary King Arthur drank it, no doubt because Gildas thought it was a kingly thing to drink. The great Anglo-Saxon classic Beowulf talks of both mead and ale. Mead was drunk by kings in banqueting or mead halls and was imbibed from decorated horns. Chaucer praised mead in the Canterbury Tales. In the Miller's Tale, the merry priest woos his lady love with the best mead he can buy.
What is Mead?
In its simplest form, mead is just honey and water, fermented with yeast so that the sugars in the honey turn to alcohol. Originally, fermentation was left to wild yeasts from the air, or from the dregs of old stock. 
There are several variants of mead:
* metheglin is a spiced variety which was supposed to have medicinal powers;
* pyment is a grape wine, sweetened with honey (the Romans called it mulsum)
* cyser is fermented apple juice and honey, perhaps a forerunner of cider;
* melomel is a fruit mead - made for example, with raspberries,
* sack mead is sweeter than mead; honey and malt fermented together make an ale called bracket.
Meadhorns and Mazers
Of course mead attracted its fair share of legends. It was said that mead should be drunk during the first month of marriage. Hence the word “honeymoon”.
The ancients drank from mead-horns, but the traditional mead vessel was called a Mazer. Originally the name referred to a cup made of maple wood. Chaucer mentions mazers, and of course the rich ensured their bowls were ornamented with gold and silver. But by the 14th century, a gallon of imported French wine was cheaper than the price of honey needed to make a gallon of mead.
By the 17th century, imports of cheap sugar from the West Indies reduced the importance of honey in the domestic economy. It stopped being essential to keep bees, and mead-making never really recovered, since it meant that the supply of honey was considerably reduced
:Not sure how much of it requires verification, no sources were provided. MidgleyDJ 08:28, 12 October 2006 (UTC)
thread_title:  general mead information moved from [[Lindisfarne Mead]] 

message: A tribe in Kenya; the Kikuyu, still ferment mead today from the honey produced by wild bees. The Hindu scriptures mention both honey and mead, and it was drunk by the ancient Greeks. Bacchus, the Greek god of wine, is said to have taught bee-keeping as a sideline.
Mead has been drunk in Britain since Celtic times. The writer Gildas tells us that the legendary King Arthur drank it, no doubt because Gildas thought it was a kingly thing to drink. The great Anglo-Saxon classic Beowulf talks of both mead and ale. Mead was drunk by kings in banqueting or mead halls and was imbibed from decorated horns. Chaucer praised mead in the Canterbury Tales. In the Miller's Tale, the merry priest woos his lady love with the best mead he can buy.
What is Mead?
In its simplest form, mead is just honey and water, fermented with yeast so that the sugars in the honey turn to alcohol. Originally, fermentation was left to wild yeasts from the air, or from the dregs of old stock. 
There are several variants of mead:
* metheglin is a spiced variety which was supposed to have medicinal powers;
* pyment is a grape wine, sweetened with honey (the Romans called it mulsum)
* cyser is fermented apple juice and honey, perhaps a forerunner of cider;
* melomel is a fruit mead - made for example, with raspberries,
* sack mead is sweeter than mead; honey and malt fermented together make an ale called bracket.
Meadhorns and Mazers
Of course mead attracted its fair share of legends. It was said that mead should be drunk during the first month of marriage. Hence the word “honeymoon”.
The ancients drank from mead-horns, but the traditional mead vessel was called a Mazer. Originally the name referred to a cup made of maple wood. Chaucer mentions mazers, and of course the rich ensured their bowls were ornamented with gold and silver. But by the 14th century, a gallon of imported French wine was cheaper than the price of honey needed to make a gallon of mead.
By the 17th century, imports of cheap sugar from the West Indies reduced the importance of honey in the domestic economy. It stopped being essential to keep bees, and mead-making never really recovered, since it meant that the supply of honey was considerably reduced
:Not sure how much of it requires verification, no sources were provided. MidgleyDJ 08:28, 12 October 2006 (UTC)
thread_title: Text moved from [[Lindisfarne Mead]]