Frequently asked questions
Mead is an alcoholic beverage made by fermenting honey with water, sometimes with added fruits, spices, or grains. It's one of the oldest known alcoholic drinks, often referred to as "honey wine."
These are all types of mead, differentiated by their ingredients:
Braggot: Mead made with both honey and malt (like beer).
Cyser: Mead made with honey and apples.
Melomel: Mead made with honey and fruit.
Pyment: Mead made with honey and grapes.
Metheglin: Mead made with honey and spices or herbs.
Capsicumel: Mead made with honey and chili peppers.
We recommend storing our meads in a cool, dark place away from direct sunlight. Serving temperature depends on the specific mead. Lighter, drier meads are often best served slightly chilled, while fuller-bodied meads can be enjoyed at room temperature.
Our meads stand out for their dryness. We prioritize complete fermentation, allowing the natural sugars to fully transform into complex flavors, resulting in a less sweet and more sophisticated drinking experience. Inspired by Greek mythology, each mead is crafted as a tribute to a specific god or goddess. Additionally, we use locally sourced Arizona honey, adding a unique terroir to our meads.
When a mead is described as "dry," it means it has very little residual sugar, resulting in a less sweet taste. This allows other flavors to shine through. At Elysium Meadery, we specialize in crafting dry meads that highlight the complex flavors of our ingredients.
Yes, we do offer a few select meads with a touch of residual sweetness. However, our focus remains on dry meads. Check our product descriptions for details on sweetness levels. Our goal is to provide a variety of meads that cater to different taste preferences while maintaining our commitment to quality.
Our meads are named after Greek gods and goddesses as a tribute to Greek mythology. Each recipe is crafted to reflect the essence and stories of these deities. This connection to mythology guides our flavor profiles and adds a rich narrative to each bottle, making our meads a unique experience.
We primarily use high-quality Arizona honey, known for its unique flavor profile and exceptional quality.
We allow fermentation to proceed naturally, with minimal intervention. Our focus is on complete fermentation, letting the yeast fully convert the sugars into alcohol and complex flavor compounds. This results in the dry profile that characterizes our meads. We use select yeast strains to enhance the unique characteristics of the honey and other ingredients, and we monitor the process closely to ensure the highest quality. This meticulous approach ensures that each batch of mead meets our high standards.
We calculate the alcohol by volume (ABV) of our meads by measuring the difference between the original gravity (OG) and the final gravity (FG) of the mead.
Original Gravity (OG): This is a measurement of the density of the unfermented mead, essentially how much sugar is present before the yeast is added. A higher OG indicates more sugar.
Final Gravity (FG): This measures the density of the mead after fermentation is complete. A lower FG indicates that the yeast has converted most of the sugar into alcohol.
The difference between the OG and FG gives us an indication of how much sugar was fermented. We use a standard formula to convert this difference into the ABV percentage. While the precise formula can vary slightly, it generally looks like this:
ABV = (OG - FG) * 131.25
This method provides a reliable estimate of the final alcohol content of our meads. We also use specialized equipment, like hydrometers and refractometers, to ensure accurate measurements throughout the fermentation process. This meticulous approach allows us to ensure the quality and consistency of our meads.
Our philosophy centers around the art of fermentation. We believe in honoring the ancient traditions of mead making while also exploring new and innovative techniques. We are passionate about creating dry, complex meads that showcase the unique terroir of Arizona honey and the inspiration of Greek mythology. We strive to craft elixirs that are not only delicious but also tell a story.
Choosing a mead can be easier when you know how sweet it might taste! The sweetness level depends on how much natural honey sugar remains after the mead is done fermenting. We call this 'Residual Sugar' (RS). Think of it like this: the more Residual Sugar, the sweeter the mead.
We categorize our meads to give you a good idea of what to expect:
Bone Dry:
Sugar Level: Practically zero sweetness left (negligible Residual Sugar, effectively 0 g/L).
What it Tastes Like: Expect absolutely no detectable sweetness. This is the driest style you can get, often feeling very crisp. It allows all the other flavours from the honey character, acidity, or any spices to be very prominent.
Dry:
Sugar Level: Very little sweetness left (less than 1 gram of sugar per liter, or < 1 g/L RS).
What it Tastes Like: This style is also not sugary, but might feel slightly less intensely dry than 'Bone Dry'. Similar to a dry white wine, any sweetness is barely perceptible, letting subtle honey notes and other ingredients show through clearly.
Semi-Sweet:
Sugar Level: A noticeable, balanced amount of sweetness (between 17-35 g/L RS).
What it Tastes Like: You'll taste the sweetness here, but it’s nicely balanced and not overwhelming. It’s often a crowd-pleaser – smooth, easy to drink, and lets the honey flavor shine without being too intense.
Sweet:
Sugar Level: Definitely sweet (between 35-120 g/L RS).
What it Tastes Like: These meads have a clear and satisfying sweetness. The honey flavors are usually richer, and the mead often feels a bit fuller and smoother in your mouth. If you like drinks that are noticeably sweet, this is a great category.
Very Sweet:
Sugar Level: Packed with sweetness (more than 120 g/L RS).
What it Tastes Like: Expect a rich, luxurious sweetness, almost like a liquid dessert! The honey taste is bold and up-front, and the texture might feel thicker. These are fantastic for sipping slowly after dinner.