Hydromeli

Hydromeli (-tis, n.) seu hydromel, aliter vinum ex melle,"Vinum ex melle":  nonnumquam sed peius "mulsum" dictum, est potio inebrians vino similis sed ex aqua et melle tantum facta. Eadem fere potio apud scriptores de rebus septentrionalibus disserentes "medus" Anthimi De observatione ciborum ter: vide "medus" vel "medo" appellatur.

Secundum Pexenfelderum, melicratum recens "officinae iulepum" dicebatur.Apparatus Eruditionis, p. 201.

Graecis et Romanis antiquis hydromeli raro in usu erat, sed medus frequentissimus erat apud Germanos antiquos, et multas alias gentes Europaeas Medii Aevi. Adhuc potatur a Polonibus et (nomine tej) Aethiopibus. Videtur fortasse *medhu Indoeuropaeis priscis placuisse. Potiones xtabentún et balché a Mayis sumuntur.

 Hydromelitis genera 
 Melicratum est versio hydromelitis multo maiori parte ex aqua.Vegetii De arte veterinaria 3.15.22
 Melomeli est concoctio fructuum melle liquidissimo perfusorum, qua cotonea conservari facillime possint. Hydromelum est eadem concoctio, aquá diluta, ad bibendum parataDioscorides, Materia medica 5.22
 Hydromeli conditum vulgo dicitur methiglin seu meddyglyn, a voce Latina "medicum" et voce Cambriana "llyn" id est "temetum".

 Notae 

 Bibliographia 

 Eruditio
 Abel Alves, "Mead: A Study in Human Culture's Interaction with the Natural Environment and Other Animals" in Interdisciplinary Studies in Literature and Environment vol. 13 (2006) pp. 151-166 JSTOR
 Bekele Bahiru, Tetenike Mehari, Mogessie Ashenafi, "Chemical and nutritional properties of 'tej', an indigenous Ethiopian honey wine: variations within and between production units" in Journal of Food Technology in Africa vol. 6 (2001)
 Andrew Dalby, "The Name and Taste of Indo-European Mead" in Petits propos culinaires no. 119 (2021) pp. 107-116
 James H. Dickson, "Bronze Age Mead" in Antiquity vol. 52 (1978) p. 108 sqq. Prima pagina
 Crystal A. Dozier, "Saccharomyces cerevisiae Fermentation Effects on Pollen: Archaeological Implications" in Ethnobiology Letters vol. 7 (2016) pp. 32-37 JSTOR
 Elisa Guerra-Doce, "The Origins of Inebriation: Archaeological Evidence of the Consumption of Fermented Beverages and Drugs in Prehistoric Eurasia" in Journal of Archaeological Method and Theory vol. 22 (2015) pp. 751-782 JSTOR
 Patrick E. McGovern, Gretchen R. Hall, "Charting a Future Course for Organic Residue Analysis in Archaeology" in Journal of Archaeological Method and Theory vol. 23 (2016) pp. 592-622 JSTOR
 Patrick E. McGovern, Gretchen R. Hall, Armen Mirzoian, "A biomolecular archaeological approach to Nordic grog" in Danish Journal of Archaeology (2013) pp. 112-131
 Dagfinn Moe, Klaus Oeggl, "Palynological evidence of mead: a prehistoric drink dating back to the 3rd millennium B.C." in Vegetation History and Archaeobotany vol. 23 (2014) pp. 515-526 JSTOR
 Elsa Ramalhosa et al., "Mead Production: Tradition Versus Modernity" in Advances in Food and Nutrition Research vol. 63 (2011) pp. 101-118
 Rebecca Smithers, "Ancient drink of mead revived by new fanbase of younger drinkers" in The Guardian (29 Novembri 2018)

 Praecepta
 1619 : 
 1669 : Kenelme Digby, The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened. Londinii: Henry Brome editio 1677  editio interretialis (Jane Stevenson, Peter Davidson, edd. Londinii: Prospect Books, 1997. ISBN 978-0-907325-76-5)
 1758 : 
 1939 : 
 2019 : Laura D. Angotti, Wellcome Mead: 105 Mead Recipes from 17th and 18th Century English Receipt Books at the Wellcome Library. Arlington Massachusettensium, 2019. ISBN 978-1732464612

 Nexus externi 
 Bibliographia hydromelitis
 Susan Verberg, "Brew Mead Like a Viking"