Why it is easier to make mead than wine:
- no need to worry about ripeness, the acid or sugar content of the fruits,
- lower risk of bacteria infection in honey and no risk of having sulfur at all,
- no tight schedule because of harvest, the production can be scheduled
- nobody knows mead: if you have friends taste wine you made, comments
could be like: "it tastes like Bordeaux, just not as good". If people do
not like the mead you made, it is possible to pretend that they just do
not like mead in general.
Why it is harder to make mead than wine:
- absolute lack of milestones, references, reliable recipes.
Why it is easier to make mead than beer:
- hops can be troublesome and they are sensitive to light (hence the
- precise temperature cycles,
- as for wine, there can be a good prejudice: most of the time the
mead maker is the better specialist of mead among the tasters.
Why it is harder to make mead than beer:
- same: lack of milestones, references, recipes. Beer brewers can ever
describe the kind of water that best fits every kind of beer whereas there
are not even to mead makers who agree about what honey to use.
May 28th 2002