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Mead Competition Rules

The following rules govern the Annual Mead Competiton of the Wellington Beekeepers Association:

  • The mead must be derived from fermented honey.
  • Entries must be in a clear glass bottle (preferably 750ml) and secured with a cork or replaceable stopper.
  • Sparkling mead should be presented in stronger bottles designed to hold a liquid under pressure.
  • The judge’s palate is final.

There will be three classes:

  1. Dry
  2. Sweet
  3. Sparkling

Tips for successful mead making:

  • The yeast needs to be provided with nutrients and acids that would normally be present in grape juice
  • Get the amount of tannin right, as this controls the "after-taste"
  • Try for a taste which "explodes" in your mouth with a freshness
  • Use careful filtering to clarify the mead before bottling

Looking for a mead recipe?  Try this one.

 
 

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Page Created: 15 March 2000 - Last Updated:
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