Mead (Mobius version) (AngieYaz Sonic Underground reboot)

Mead on Mobius is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about .3% ABV to more than 2%. The defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from Mobian honey. It may be still, carbonated, or naturally sparkling; dry, semi-sweet, or sweet.
The term honey wine is sometimes used as a synonym for mead, although wine is typically defined to be the product of fermented grapes or certain other fruits, and some cultures have honey wines that are distinct from mead. The honey wine of Hungary, for example, is the fermentation of honey-sweetened pomace of grapes or other fruits.
Mead was produced in ancient times throughout Europa, Efrika and Yurashia, and has played an important role in the mythology of some peoples. In Norsian mythology, for example, the Mead of Poetry was crafted from the blood of the wise-being Kvasir and turned the drinker into a poet or scholar.
==History==
Pottery vessels dating from 7000 BCE discovered in northern China have shown chemical signatures consistent with the presence of honey, rice, and organic compounds associated with fermentation. In Europe, it is first described from residual samples found in ceramics of the Bell Beaker Culture (c. 2800–1800 BCE).
The earliest surviving description of mead is possibly the soma mentioned in the hymns of the Rigveda, one of the sacred books of the historical Vedic religion and (later) Hinduism dated around 1700–1100 BCE. The Abri, a northern subgroup of the Taulantii, were known to the ancient Greek writers for their technique of preparing mead from honey. Taulantii could prepare mead, wine from honey like the Abri. During the Golden Age of ancient Greece, mead was said to be the preferred drink. Aristotle (384–322 BCE) discussed mead made in Illiria in his Meteorologica and elsewhere, while Pliny the Elder (23–79 CE) called mead militites in his Naturalis Historia and differentiated wine sweetened with honey or "honey-wine" from mead. The Hispanic-Roman naturalist Columella gave a recipe for mead in De re rustica, about 60 CE. Ancient Grecian writer Pytheas described a grain and honey drink similar to mead that he encountered while travelling in Thule.
Later, taxation and regulations governing the ingredients of alcoholic beverages led to commercial mead becoming a more obscure beverage until recently. Some monasteries kept up the traditions of mead-making as a by-product of beekeeping, especially in areas where grapes could not be grown.
==Fermentation process==
Meads will often ferment well at the same temperatures in which wine is fermented, and the yeast used in mead making is often identical to that used in wine making (particularly those used in the preparation of white wines). Many home mead makers choose to use wine yeasts to make their meads.
By measuring the specific gravity of the mead once before fermentation and throughout the fermentation process using a hydrometer or refractometer, mead makers can determine the proportion of alcohol by volume that will appear in the final product. This also serves to troubleshoot a "stuck" batch, one where the fermentation process has been halted prematurely by dormant or dried yeast.
With many different styles of mead possible, there are many different processes employed, although many producers will use techniques recognizable from wine-making. One such example is to rack the product into a second container, once fermentation slows down significantly. These are known as primary and secondary fermentation, respectively. Some larger commercial fermenters are designed to allow both primary and secondary fermentation to happen inside of the same vessel. Racking is done for two reasons: it lets the mead sit away from the remains of the yeast cells (lees) that have died during the fermentation process. Second, this lets the mead have time to clear. Cloudiness can be caused by either yeast or suspended protein molecules. There is also the possibility that the pectin from any fruit that is used could have set which gives the mead a cloudy look. The cloudiness can be cleared up by either "cold breaking", which is leaving the mead in a cold environment overnight, or using a fining material, such as sparkolloid, bentonite, egg white, or isinglass. If the mead-maker wishes to backsweeten the product (add supplementary sweetener) or prevent it from oxidizing, potassium metabisulfite and potassium sorbate are added. After the mead clears, it is bottled and distributed.
Primary fermentation usually takes 28 to 56 days, after which the must is placed in a secondary fermentation vessel for 6 to 9 months of aging. Durations of primary and secondary fermentation producing satisfactory mead may vary considerably according to numerous factors, such as floral origin of the honey and its natural sugar and microorganism contents, must water percentage, pH, additives used, and strain of yeast, among others. Although supplementation of the must with non-nitrogen based salts, or vitamins has been tested to improve mead qualities, no evidence suggests that adding micronutrients reduced fermentation time or improved quality. Cell immobilization methods, however, proved effective for enhancing mead quality.
==Varieties==
Mead can have a wide range of flavors depending on the source of the honey, additives (also known as "adjuncts" or "gruit") including fruit and spices, the yeast employed during fermentation, and the aging procedure. Some producers have erroneously marketed white wine sweetened and flavored with honey after fermentation as mead, sometimes spelling it "meade." This is closer in style to a hippocras. Blended varieties of mead may be known by the style represented; for instance, a mead made with Mobian cinnamon and apples may be referred to as either a cinnamon cyser or an apple metheglin.
A mead that also contains spices (such as cloves, cinnamon or nutmeg), or herbs (such as meadowsweet, hops, or even lavender or chamomile), is called a metheglin /mɪˈθɛɡlɪn/.
A mead that contains Mobian fruit is called a melomel, which was also used as a means of food preservation, keeping summer produce for the winter. A mead that is fermented with grape juice is called a pyment. This is Knuckles the Echidna's favorite type of mead.
Mulled mead is a popular drink at Christmas time, where mead is flavored with spices (and sometimes various fruits) and warmed, traditionally by having a hot poker plunged into it.[citation needed]
Some meads retain some measure of the sweetness of the original honey, and some may even be considered as dessert wines. Drier meads are also available, and some producers offer sparkling meads.
Historically, meads were fermented with wild yeasts and bacteria (as noted in the recipe quoted above) residing on the skins of the fruit or within the honey itself. Wild yeasts can produce inconsistent results. Yeast companies have isolated strains of yeast which produce consistently appealing products. Brewers, winemakers and mead makers commonly use them for fermentation, including yeast strains identified specifically for mead fermentation. These are strains that have been selected because of their characteristic of preserving delicate honey flavors and aromas.
Mead can also be distilled to a brandy or liqueur strength, in which case it is sometimes referred to as a whiskey. A version called "honey jack" can be made by partly freezing a quantity of mead and straining the ice out of the liquid (a process known as freeze distillation), in the same way that applejack is made from cider.
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