Mead

Mead (  ) minangka omben-omben alkohol sing digawe dening fermentasi madu karo banyu, kadang nganggo macem-macem woh-wohan, rempah-rempah, biji-bijian, utawa hop .Beer is produced by the fermentation of grain, but grain can be used in mead provided it is strained off immediately. As long as the primary substance fermented is still honey, the drink is still mead.Hops are better known as the bitter ingredient of beer. However, they have also been used in mead both ancient and in modern times. The Legend of Frithiof mentions hops:  That this formula is still in use is shown by the recipe for "Real Monastery Mead" in  Isi alkohol kalebu udakara 3,5% ABV Lichine, Alexis. Alexis Lichine’s New Encyclopedia of Wines & Spirits (New York: Alfred A. Knopf, 1987), 328. nganti luwih saka 18%. Ciri khas mead yaiku mayoritas gula sing difermentasi saka wedang asale saka madu. Bisa uga isih ana, karbonat, utawa alami sparkling; garing, semi legi, utawa legi.

mead sing uga ngandhut rempah-rempah (kayata cloves, kayu legi utawa pala ), utawa Jamu (kayata meadowsweet, hops, utawa malah Lavender utawa chamomile ), disebut metheglin  .Aylett, Mary (1953). Country Wines, Odhams Press. p. 79
ka|jmpl| A melomel homebrewed


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