Editing Wine (section)

==== Honey ====
{{Main|Mead}}
Mead, also called honey wine, is created by fermenting [[honey]] with water, sometimes with various fruits, spices, grains, or [[hops]]. As long as the primary substance fermented is honey, the drink is considered mead.<ref>{{cite book|title=Rites of Odin|first=Edward|last=Fitch|publisher=Llewellyn Worldwide|year=1990 |url=https://books.google.com/books?id=Kg8nObaAZMEC |isbn=978-0-87542-224-4|page=290|location=St. Paul, Minnesota}}</ref> Mead was produced in ancient history throughout Europe, Africa and Asia,<ref>Maguelonne Toussaint-Samat (Anthea Bell, tr.) ''The History of Food'', 2nd ed. 2009:30.</ref> and was known in Europe before grape wine.<ref>{{cite book| last=Hornsey | first =Ian| title=A History of Beer and Brewing | publisher=Royal Society of Chemistry | year=2003 | page=7| url=https://books.google.com/books?id=QqnvNsgas20C | isbn=978-0-85404-630-0 | quote=...mead was known in Europe long before wine, although archaeological evidence of it is rather ambiguous. This is principally because the confirmed presence of beeswax or certain types of pollen ... is only indicative of the presence of honey (which could have been used for sweetening some other drink) – not necessarily of the production of mead.}}</ref>