My friend says short meads aren “real mead”. How are short meads different from regular meads?
Short meads use a smaller proportion of honey to water, a fast starting yeast, and a single fermentation to produce a drinkable beverage in weeks that must be chilled until consumed. Long meads use a higher proportion of honey, a strong finishing yeast that can survive high levels of alcohol and multiple or extended fermentation followed by aging for a year and sometimes longer.
Short meads use a smaller proportion of honey to water, a fast-starting yeast, and a single fermentation to produce a drinkable beverage in weeks that must be chilled until consumed. Long meads use a higher proportion of honey, a strong finishing yeast that can survive high levels of alcohol and multiple or extended fermentation followed by aging for a year and sometimes longer.
