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Alcoholic drinks from worldwide
Mead is honey diluted with water and fermented by yeast. In the Polish tradition the honey wort is often boiled first, fermented for several weeks and then matured for months to years, and the honey-to-water ratio sets the grade. Made in 8 steps over 13 months – 14 months. The longest step, mature and rack again, takes at least 12 months (Specification of the TSG "Trójniak staropolsk…) and runs at 15 °C (Cicha-Wojciechowicz D 2024). Saccharomyces cerevisiae and Saccharomyces bayanus do most of the fermenting.
| Main step | at least 12 monthsSet[tsg-trojniak][tsg-czworniak][tsg-dwojniak] | Mature and rack again |
|---|---|---|
| Temperature | 15 °CReported[cicha2024] | Mature and rack again |
| 1 volume | Natural honey · No more than 20 % water and at least 70 % reducing sugars[tsg-trojniak] |
| 2 volumes | Water · For fruit meads at least 30 % of the water is replaced by fruit juice[tsg-trojniak] |
| Honey yeast · A high-attenuation yeast suited to strong honey worts[tsg-trojniak] | |
| Optional | Herbs, spices or hops · The original specification named cloves, cinnamon, nutmeg and ginger[tsg-trojniak][tsg-czworniak] |
| Optional | Tartaric or citric acid[tsg-trojniak] |
| Starter | honey yeast (selected Saccharomyces); unboiled worts can also ferment with their own wild yeasts |
Total time across the recorded steps: 13 months – 14 months
What changes: Honey dissolves into lukewarm water to make the wort
Output: honey wort (brzeczka).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Mead has no grain or fruit at its base; honey is the only sugar. Honey is too sweet to ferment neat and is low in nitrogen, so it is diluted 2–4 times and the yeast often gets added nutrients. Polish law fixes the grades by honey-to-water ratio, from 1 to 3 (czwórniak) to 1 to 1 (dwójniak) and the richer półtorak.
The TSG rules require boiled wort to be cooled on the day it is made, which they say keeps it microbiologically safe, and they ban preservatives. Volatile acidity above 1.4 g/L (as acetic acid) is outside the specification; acetic bacteria from barrels cause vinegar-like faults. If sulphite is used, EU labels must declare it above 10 mg/L.
Every number is labelled with how it is known. How this atlas is made
Pottery jars from Jiahu in Henan, China, held residues of a mixed drink of rice, honey and fruit from the seventh millennium BC. In Poland a 1948 law fixed the four mead grades by honey-to-water ratio, and they are now EU traditional specialities guaranteed. Poland made 7,100 hL of mead in 2019.
