Anything can be added to mead: herbs, spices, fruits, etc. Some people
even advise not to start with a traditional mead as the one described above.
Instead they advise to add spices that can hide weaknesses of the mead
if necessary.
| name | synonym | herbs/spices | fruits | others |
| show mead | | | | |
| traditional mead | | little* | little* | |
| bochet | | no | | high S. G., burnt or charred |
| bracket | ± braggot | | ale | |
| braggot | ± bracket | | malt | |
| capsicumel | | | pepper | |
| clarre | pyment | | grape | |
| cyser | | | apple | |
| hippocras | | yes | grape | |
| hydromel | small mead | | | low S. G. |
| melomel | mulsum | | fruits other than grape/apple | |
| metheglin | | yes | | |
| morat | | | mulberries | |
| mulsum | melomel | | fruits other than grape/apple | |
| oxymel | | | wine vinegar | |
| pyment | clarre | | grape | |
| rhodomel | | | distilled rose petals | |
| sack | | | | high S. G. |
| small mead | hydromel | | | low S. G. |
| T'ej | | | hop | |
Table 3 : mead styles. * means that honey flavor
must dominate
Spices and herbs that can be added to mead: ginger, cardamom, cloves,
vanilla (?) [hist1], thyme, rosemary, bay leaves, sage, parsley, fennel
[hist2] but also cinnamon, nutmeg, lemon or orange peels, etc.
May 28th 2002
