|
|
MEADS
Definitions of mead differ, but essentially it is an alcoholic beverage whose
character is derived from the use of honey as the major source of fermentable sugar.
Variants of mead may be required in competitions, in which case the following descriptions apply:
| |
Pyment |
Mead made with added grape juice |
| |
Cyser |
Mead made with added apple juice |
| |
Melomel |
Mead made with added suitable fruit juice |
| |
Metheglin |
Mead in which herbs or spices have been infused |
| |
Hippocras |
Metheglin fortified by the addition of Spirit |
Mead and its variants should be classified as ‘dry’,
‘medium’ or ‘sweet’ in the same way as wines, and are judged accordingly. Unless
excluded in the schedule, meads (especially melomels and pyments) of a wide range of colours should be
accepted, including red meads where addition of red fruit juice is possible. |
