Category Archives: Mead

Roger Morse’s contributions to mead

Excellent article on Dr. Roger Morse’s contributions to optimal honey fermentation. His experiments led directly to the formulation of Fermaid K and eventually, Staggered Nutrient Additions (SNA). Today’s meadmakers owe him a huge debt of gratitude.

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Mead is a fermented alcoholic beverage made of honey, water, and yeast. Meading is the practice of brewing honey. Mead is also known as “honey wine,” even if it is considered a separate and distinct type of alcoholic beverage. Mulled mead … Continue reading

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