Editing Mead (section)

==Fermentation process==
Meads often ferment at the same temperatures as wine, and the yeast used in mead making is often identical to that used in [[Yeast in winemaking#Types of yeasts used in winemaking|wine making]] (particularly white wines).<ref name="meadmaking">{{Cite web |title=Making Mead: the Art and the Science |url=http://www.bjcp.org/mead/makingmead.pdf |url-status=live |archive-url=https://ghostarchive.org/archive/20221009/http://www.bjcp.org/mead/makingmead.pdf |archive-date=9 October 2022 |access-date=18 February 2015 |publisher=Beer Judge Certification Program}}</ref>

By measuring the [[specific gravity]] of the mead before and throughout the fermentation process using a [[hydrometer]] or [[refractometer]], mead makers can determine the proportion of alcohol by volume in the final product.<ref>{{Cite book |last1=Schramm |first1=Ken |title=The Compleat Meadmaker |publisher=Brewers Publications |year=2003 |isbn=978-0-937381-80-9 |pages=31, 37}}</ref><ref name=":0">{{Cite book |last1=Spence |first1=P |title=Mad about mead!: nectar of the gods |publisher=Llewellyn Publications |year=1997 |location=St. Paul, MN}}</ref>

With many different styles of mead, various processes are employed, although most producers use techniques recognizable from wine-making, including [[racking]] into another container for a secondary fermentation. Some larger commercial producers allow primary and secondary fermentation in the same vessel. Racking is done for two reasons: it lets the mead sit away from the remains of the yeast cells ([[Lees (fermentation)|lees]]) that have died during the fermentation process and have time to clear. Cloudiness can be caused by yeast,<ref>{{Cite journal |last1=Zimmerman |first1=J |date=2018 |title=Mull Over Mead: Enjoy an in-depth look at the components and creation of this versatile, honey-based beverage -- a hearty addition to any homebrewing arsenal |journal=Mother Earth News |pages=50–54}}</ref> or suspended protein molecules.<ref name=":0" /> The pectin from any fruit that is used can also give the mead a cloudy look.<ref name=":0" /> The cloudiness can be cleared up by either "cold breaking", leaving the mead in a cold environment overnight, or by using a fining material such as sparkolloid, bentonite, egg white, or isinglass.<ref name=":0" /> If the mead-maker wishes to backsweeten the product (that is, add supplementary sweetener) or prevent it from oxidizing, [[potassium metabisulfite]] and [[potassium sorbate]] are added. After the mead clears, it is bottled and distributed.

Primary fermentation usually takes 28 to 56 days, after which the [[must]] is placed in a secondary fermentation vessel for 6 to 9 months of [[aging of wine|aging]].<ref name="jib">{{Cite journal |last1=Pereira |first1=Ana Paula |last2=Mendes-Ferreira |first2=Ana |last3=Estevinho |first3=Leticia M. |last4=Mendes-Faia |first4=Arlete |date=2015 |title=Improvement of mead fermentation by honey-must supplementation |journal=Journal of the Institute of Brewing |volume=121 |issue=3 |pages=405–410 |doi=10.1002/jib.239 |hdl-access=free |hdl=10198/16120}}</ref><ref name="mol">{{Cite journal |last1=Iglesias |first1=A |last2=Pascoal |first2=A |last3=Choupina |first3=A. B. |last4=Carvalho |first4=C. A. |last5=Feás |first5=X |last6=Estevinho |first6=L. M. |year=2014 |title=Developments in the fermentation process and quality improvement strategies for mead production |journal=Molecules |volume=19 |issue=8 |pages=12577–90 |doi=10.3390/molecules190812577 |pmc=6271869 |pmid=25153872 |doi-access=free}}</ref> Length of primary and secondary fermentation can vary considerably due to numerous factors, such as floral origin of the honey and its natural sugar and [[microorganism]] contents, must water percentage, [[pH]], additives used, and [[strain (biology)|strain]] of yeast, among others.<ref name=mol/><ref name="tierney">{{Cite magazine |last1=Tierney |first1=John |date=21 October 2014 |title=Making Mead in a Space-Age World |url=https://www.theatlantic.com/business/archive/2014/10/making-mead-in-a-space-age-world/381433/ |magazine=[[The Atlantic]] |access-date=20 June 2017}}</ref> Although supplementation of the must with non-nitrogen based salts, or vitamins has been tested to improve mead qualities, no evidence suggests that adding micronutrients reduced fermentation time or improved quality.<ref name=jib/> [[Cell immobilization]] methods, however, proved effective for enhancing mead quality.<ref name=mol/>