brewmybeer.online

Mead vs Spiced Wine: What’s the Difference in Brewing Techniques?

John Brewster

Understanding the brewing differences between mead vs spiced wine reveals fascinating distinctions in ingredients, fermentation processes, and flavor development. From honey-based fermentation to grape-driven techniques, these ancient beverages showcase unique approaches to creating complex, spiced alcoholic drinks.

The world of fermented beverages offers endless fascination, especially when comparing traditional drinks like mead and spiced wine. While both can incorporate aromatic spices and herbs, their fundamental brewing approaches differ dramatically in ingredients, fermentation techniques, temperature requirements, and aging processes. Understanding these mead spiced wine brewing differences helps both novice and experienced brewers appreciate the unique characteristics that make each beverage special.

Mead vs Spiced Wine

The Foundation: Base Ingredients Define Everything

The most fundamental difference between mead and spiced wine lies in their primary fermentable ingredients. These base components dictate every subsequent brewing decision and ultimately determine the character of the finished product.

Mead: The Honey-Driven Approach

Mead is an alcoholic beverage made from fermenting honey while wine is made fermenting grapes. The defining characteristic of mead is that the majority of the beverage’s fermentable sugar is derived from honey. Modern mead production typically follows this basic formula:

Mead is typically made solely from honey, water and yeast. The beer process requires boiling of grains, honey is only warmed to make mixing easier. This gentle approach preserves the delicate aromatics and complex flavor compounds found in quality honey.

The type of honey selected significantly impacts the final product. Clover honey produces light, floral meads, while buckwheat honey creates darker, earthier profiles. Raw honey contains wild yeasts and beneficial enzymes that contribute to fermentation complexity.

Spiced Wine: The Grape Foundation

Traditional spiced wine starts with fermented grape juice as its foundation. Wine is made from grape juice, while mead is created using fermented honey. Most grape wine is straightforward, made exclusively with wine grapes and sometimes blended before bottling for consistency.

The grape variety chosen for spiced wine affects both alcohol potential and flavor compatibility with spices:

Quality spiced wine production begins with sound winemaking principles before spice integration occurs.

Fermentation Process Fundamentals Mead vs Spiced Wine

The brewing processes for mead and spiced wine diverge significantly, reflecting their different ingredient bases and traditional production methods.

Mead Fermentation: Simple Yet Sophisticated

The process for making mead is more similar to wine making than brewing beer. There’s no brewing (boiling) stage necessary in making mead. All of the fermentable sugar comes from the honey in mead, so you just mix honey with water (and whatever spices you want) and go directly to the fermenting stage.

Primary Fermentation Steps:

  1. Must Creation: Honey dissolved in warm (not boiling) water to preserve aromatics
  2. Nutrient Addition: Honey has very low acid levels and lacks nutrients. Add 8 grams of Diammonium Phosphate (“DAP”) yeast nutrient and 4 mg. of vitamin B1
  3. Yeast Pitching: Wine yeasts typically used for alcohol tolerance
  4. Active Fermentation: 60-75°F optimal temperature range
  5. Secondary Aging: Extended clarification and flavor development

Temperature Control Considerations:

Keep the fermenter in a cool location the fermentation temperature should be 68°-74°. The ideal temperature range is between 65° – 73°F. Temperature stability proves more critical in mead than spiced wine because honey fermentations are more sensitive to thermal fluctuations.

Spiced Wine Fermentation: Traditional Winemaking Plus

Spiced wine production follows conventional winemaking procedures with spice integration occurring at various stages. Although there are many different methods and variations involved in winemaking, there are seven essential steps that must be taken. These seven steps include harvesting, de-stemming, crushing, fermentation or maceration, malolactic fermentation, clarification, and bottling.

Primary Process Flow:

StageProcessSpice Integration Options
CrushingGrape processingNone typically
Primary FermentationSugar-to-alcohol conversionEarly spice additions for extraction
Malolactic FermentationAcid conversionSecondary spice additions
AgingFlavor developmentOak barrel spicing, herb sachets
FinishingFinal adjustmentsFresh spice additions, essential oils

Spice Addition Timing:

Some spices you add during early/active fermentation and others do better as the wine is slowing down or even bulk aging. A little bit of spice goes a long way. Professional spiced wine makers often split additions between fermentation and aging phases for optimal extraction and integration.

Temperature Management and Timing

Temperature control requirements differ significantly between mead and spiced wine production, affecting both fermentation success and spice extraction efficiency.

Mead Temperature Sensitivity

Yeast has a favorite temperature range between 60°F and 75°F (15°C to 24°C). Too cold? The yeast slows to a crawl. Too hot? You’ll risk burning them out before they finish their job. If you keep your fermentations temps in the lower 60s you may get better results.

Mead’s temperature sensitivity stems from several factors:

ALSO READ  Spiced Mead vs Fruit Mead: Flavor, Fermentation, and Pairing

Optimal Mead Temperature Ranges:

Spiced Wine Temperature Flexibility

Wine fermentation generally tolerates broader temperature ranges than mead, particularly when spices are involved. Grape-based fermentations show more resilience to temperature variations due to:

Spiced Wine Temperature Guidelines:

Alcohol Content and Strength Differences

The alcohol potential and final strength of mead versus spiced wine vary considerably based on their different sugar sources and fermentation capabilities.

Mead Alcohol Ranges

With an alcohol by volume range that leaps from 3.5% to 20% and beyond, mead embraces diversity. BJCP guidelines break up mead into three categories based on alcohol content: hydromel (3.5-7.5%), standard (7.5-14%), and sack (14-18%).

Mead Classification by Strength:

CategoryABV RangeCharacteristicsBrewing Considerations
Hydromel3.5-7.5%Session-strength, lightLow honey ratios, minimal nutrients
Standard7.5-14%Traditional strengthBalanced honey-to-water ratios
Sack14-18%High-alcohol, dessert-likeStep-feeding techniques required
Imperial18%+Specialty, port-likeAdvanced yeast management

Mead also has a higher alcohol content than most beers (8 – 20%, which is more similar to wine, or even brandy). This elevated alcohol potential makes mead an excellent candidate for spice integration, as alcohol serves as an efficient extraction medium for essential oils and flavor compounds.

Spiced Wine Alcohol Content

Traditional wine alcohol levels typically range from 11-15% ABV, with fortified versions reaching 20%+. Spiced wines often fall within these parameters:

The advantage of working with grape-based fermentations lies in their predictable alcohol development and the natural balance between sweetness, acidity, and alcohol that supports spice integration.

Spice Integration Techniques and Timing

The methods for incorporating spices into mead versus wine reflect their different fermentation characteristics and traditional approaches.

Mead Spicing Strategies

Traditional mead spicing, known as metheglin production, typically occurs during primary fermentation for maximum integration. A fairly wide range of herbs and spices were used by the Vikings in their meads – including juniper, cumin, chamomile, ginger, apple, grains of paradise, and lingonberry juice.

Primary Spicing Approach:

  1. Spice Selection: Whole spices preferred over ground for easier removal
  2. Timing: Add during must creation for maximum extraction
  3. Containment: Muslin bags or mesh containers for easy retrieval
  4. Duration: Throughout primary fermentation (2-4 weeks)

Common Mead Spice Combinations:

Modern homebrewing techniques often incorporate staggered spice additions, adding base spices during primary fermentation and finishing spices during secondary aging.

Spiced Wine Integration Methods

Wine spicing offers multiple integration points throughout the production process, allowing for greater control over spice intensity and character development.

Multi-Stage Spicing Protocol:

I prefer to work from the back of the process to the front. What’s the absolute latest in the process I can add something? That’s when I want to do it. Adding it post-fermentation means that I can taste what I’m adding, taste the wine I’m adding it to, and balance my flavors directly.

Fermentation Stage Spicing:

Aging Stage Spicing:

Finishing Stage Spicing:

Equipment and Technical Requirements

The equipment needs for mead and spiced wine production differ based on their processing requirements and traditional methods.

Mead Production Equipment

Mead brewing requires minimal specialized equipment but benefits from specific tools for honey handling and long-term aging:

Essential Equipment:

Specialized Mead Tools:

Spiced Wine Equipment Needs

Spiced wine production utilizes traditional winemaking equipment with additions for spice processing:

Standard Winemaking Gear:

Spice-Specific Additions:

Professional spiced wine operations often use stainless steel fermentation equipment for precise temperature control during spice extraction phases.

ALSO READ  Mulled Mead: Turning Your Brew into a Winter Warmer

Aging and Maturation Differences

The aging requirements and maturation timelines for mead versus spiced wine reflect their different flavor development patterns and structural characteristics.

Mead Aging Complexity

Mead takes a long time to mature and there is a stark difference between a mead aged for 6 months and one aged for 2 years. Young mead often will taste very hot and unpleasant and will only get better with time.

Mead Aging Timeline:

Time PeriodDevelopmentSpice Integration
0-3 monthsPrimary clarificationHarsh spice notes dominant
3-6 monthsAlcohol integrationSpice mellowing begins
6-12 monthsFlavor marriageBalanced spice character
1-2 yearsFull maturationComplex spice harmony
2+ yearsPremium developmentSubtle, sophisticated spicing

Factors Affecting Mead Aging:

Spiced Wine Maturation

Spiced wine aging follows traditional wine maturation patterns but with additional considerations for spice integration and development.

Spice Wine Aging Considerations:

Optimal Spiced Wine Aging:

Flavor Profile Development and Characteristics

The flavor development patterns in mead versus spiced wine showcase how different base ingredients interact with spices throughout fermentation and aging.

Mead Flavor Evolution

Mead offers a diverse array of flavors that are as varied as the honeys and additional ingredients used in its fermentation: Floral Notes, Spicy Undertones, Fruity Flavors, and Herbal Accents.

Honey-Spice Interactions:

The natural complexity of honey provides an excellent foundation for spice integration. Unlike the straightforward sugar profile of grapes, honey contains:

Common Mead-Spice Flavor Profiles:

Spiced Wine Flavor Development

Wine flavors come mainly from the type of grape used and the winemaking process. Red wines often have richer and deeper flavors, while white wines are usually lighter and crisper.

Grape-Spice Synergies:

Different grape varieties provide distinct platforms for spice expression:

Red Wine Spice Combinations:

White Wine Spice Applications:

Modern Innovations and Techniques

Contemporary mead and spiced wine production incorporates modern brewing science while respecting traditional methods, leading to improved consistency and expanded flavor possibilities.

Advanced Mead Techniques

Modern meadmaking embraces scientific approaches to traditional challenges:

Staggered Nutrient Additions (SNA): The technique of providing nutrients in increments is popularly known as staggered nutrient additions (SNA). The process consists of nutrient doses with periods of off-gassing in between. This technique improves fermentation health and reduces off-flavors that can mask delicate spice character.

Controlled Spice Extraction:

Temperature Ramping: Mead may benefit from a higher primary fermentation temperature (70-84 or so), but it would probably be good to allow it to sit at a lower temperature (54-68 or so) once the more vigorous activity has stopped.

Contemporary Spiced Wine Innovation

Modern spiced wine production benefits from advances in both winemaking and spice processing:

Precision Spice Dosing:

Advanced Extraction Methods:

Troubleshooting Common Issues

Both mead and spiced wine production present unique challenges that require different approaches and solutions.

Mead-Specific Problems

Stuck Fermentation: Fermenting a honey must without nutrients usually produces a protracted slow fermentation. Undernourished yeast may produce sulfur odors, and in a highly clarified must, more acetic acid.

Solutions:

Harsh Spice Character: Young meads often display aggressive spice notes that require aging to integrate properly.

Management strategies:

Off-Flavors: Fermenting too warm encourages yeast to produce byproducts like esters and fusel alcohols. Instead of a smooth mead, you might end up with one that tastes “hot” or sharp.

Spiced Wine Challenges

Spice Precipitation: Spice particles can create clarity issues and affect mouthfeel.

ALSO READ  Top 10 Metheglin Recipes for Every Season

Solutions:

Over-Extraction: Excessive spice contact can lead to harsh, medicinal flavors.

Prevention:

Commercial Production Considerations

The commercial production of mead versus spiced wine involves different regulatory, market, and production scale considerations.

Regulatory Environment

There’s a lot of legal gray area, as most if not all states have different laws governing breweries and wineries. Mead is really something different than both, but most meaderies choose to identify as wineries.

Licensing Requirements:

Labeling Considerations:

Market Positioning

Consumer Education: Reports from the American Mead Makers Association (AMMA) indicate that on average, a meadery opens in the US every 3 days, signalling the beginnings of a potential new trend in craft mead production.

Target Demographics:

Cost Analysis and Production Economics

Understanding the economic differences between mead and spiced wine production helps inform both commercial and hobbyist brewing decisions.

Mead Production Costs

Raw Material Expenses:

Production Economics:

Spiced Wine Cost Structure

Grape Sourcing:

Economies of Scale:

Quality Control and Testing

Professional production of both mead and spiced wine requires comprehensive quality control protocols tailored to each beverage type.

Mead Quality Metrics

Chemical Analysis:

Sensory Evaluation:

Spiced Wine Quality Standards

Traditional Wine Analysis:

Spice-Specific Testing:

Future Trends and Innovations

The future of mead and spiced wine production continues evolving with new techniques, ingredients, and consumer preferences driving innovation.

Emerging Mead Trends

Hybrid Styles:

Sustainable Practices:

Spiced Wine Evolution

Modern Flavor Profiles:

Technology Integration:

Choosing Your Path

The fundamental differences between mead and spiced wine brewing reflect thousands of years of distinct evolution in fermented beverage production. While both categories offer excellent platforms for spice integration and creative expression, their unique characteristics demand different approaches to achieve optimal results.

Mead advantages include simple ingredient lists, unique honey character, and tremendous flexibility in alcohol content and sweetness levels. The longer aging requirements and higher raw material costs represent challenges offset by the distinctive character and artisanal appeal of quality honey wines.

Spiced wine benefits from established winemaking infrastructure, predictable fermentation behavior, and broader consumer familiarity. The complexity of grape processing and traditional wine production techniques may seem daunting but offer proven pathways to consistent quality.

For aspiring brewers, the choice between mead and spiced wine often comes down to personal preference, available resources, and target market considerations. Both categories reward careful attention to technique, quality ingredients, and patience during the aging process.

Whether crafting traditional metheglin with medieval spice combinations or developing modern spiced wine expressions with global influences, success depends on understanding and respecting the fundamental brewing differences that make each beverage category unique. The future holds exciting possibilities for both mead and spiced wine as consumer interest in artisanal, locally-produced beverages continues growing.

The journey of mastering these ancient arts offers rewards far beyond the final product – connecting modern brewers with historical traditions while pushing the boundaries of flavor innovation and brewing excellence.

About the Author:

John Brewster is a passionate homebrewer with over a decade of experience experimenting with different beer styles. After working at three craft breweries and winning several regional homebrew competitions, John now dedicates his time to developing innovative recipes and teaching brewing techniques. His specialty lies in creating unique flavor profiles by combining traditional brewing methods with unexpected ingredients. When not tending to his five fermenters, John enjoys pairing his creations with artisanal cheeses and hosting tasting sessions for friends and family. You can reach John at john.brewster@brewmybeer.online

Exit mobile version