Is mead better when fermentation is slower? Or is mead better when fermentation is faster? Some people, in the name of tradition, answer that fermentation must take time, whereas some other people prefer a faster fermentation. Whichever prejudice one has, it should be admitted that trying and answering this question using reasons other than "in the good old days..." or "I am in a hurry" would be better. The final result must be the only judge.

One can therefore notice that there is a link between speed of fermentation and quality of mead. But no over-simplification. In order to say whether slow or fast fermentations are better, it is necessary to know the cause of such a speed. Generally speaking, the speed itself is less important than some cause that will modify both the speed and the quality.

May 28th 2002