Making Mead the Roman Way

A historical mead method summarized from Columella's Res rustica XII.41, combining grape must and honey and fermenting it for 31 days.

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Course Beverage

Cuisine Italian

Status To Try

Ingredients

1 urna (about 13 liters) grape must the source interprets Columella's urna as a liquid measure; quantity is historical/approximate
10 pounds honey

Instructions

Use grape must, preferably from grapes picked on a dry day, as described in the historical source.
Mix 10 pounds of honey thoroughly into one urna of must. The source interprets one urna as about 13 liters (nearly 3 imperial gallons) and notes that the recipe may be reduced proportionally.
Transfer the must-and-honey mixture to a fermentation vessel. Columella describes sealing the vessel with plaster; the source suggests using a reliable modern fermentation closure that permits fermentation gases to escape.
Keep the vessel in a cool, dry loft for 31 days.
After 31 days, open the vessel and strain the mead.
Transfer the strained mead to another vessel. Columella again describes sealing it with plaster and placing it where smoke will reach it. The source notes that the purpose may have been to impart flavor and that the mead could be drunk after this stage.

Notes

Historical recipe, not a modern tested mead formula. The source explicitly says the author summarized Columella's method and had not personally prepared it. Modern fermentation sanitation, vessel, airlock, and food-safety practices should be used rather than literally reproducing ancient plaster-sealing methods.

Keyword drinks, mead

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