Hydromeli

thumb|Lagoena et poculum oxymelitis.
**Hydromeli** (*-tis, n.*) seu **hydromel**, aliter **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"  vel "medo" appellatur.

Secundum Pexenfelderum, melicratum recens "**officinae iulepum**" dicebatur.

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.
* **Melomeli** est concoctio fructuum melle liquidissimo perfusorum, qua cotonea conservari facillime possint. **Hydromelum** est eadem concoctio, aquá diluta, ad bibendum parata
* **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"