Mead, often referred to as honey wine, is an ancient alcoholic beverage with a rich history. A common question among drinkers and homebrewers alike is whether this golden elixir is acidic or alkaline. The answer is not only straightforward—mead is acidic—but also reveals a great deal about the science of its creation and flavor.
The Short Answer: Mead is Acidic
On the pH scale, which measures acidity and alkalinity from 0 to 14 (with 7 being neutral), mead falls squarely on the acidic side. While the specific pH can vary, most finished meads have a pH somewhere between 3.5 and 4.5. In brewing, managing this acidity is essential, as it impacts everything from the health of the yeast during fermentation to the final flavor profile and shelf-life of the product. A pH that is too low can stress the yeast, leading to off-flavors, while a pH that is too high can lead to spoilage.
Factors Influencing Mead's Acidity
Multiple elements contribute to the final pH level of a finished mead. Understanding these factors is key for homebrewers seeking to craft a balanced and flavorful drink.
Honey and Water
The initial pH of the 'must' (the unfermented honey and water mixture) is influenced by its primary ingredients. Honey itself is naturally acidic, with a pH that typically falls around 3.9, though this can vary depending on the floral source. The mineral content and pH of the water used can also play a role. For example, using a highly alkaline water source might require a meadmaker to add acid to bring the initial pH into a more favorable range for yeast activity.
Fermentation and Yeast Activity
Fermentation is the process that most dramatically lowers the pH of mead. As yeast metabolizes the sugars in honey, it produces organic acids as metabolic byproducts. These organic acids, along with any existing acids from the honey, cause the pH to drop. Different yeast strains will produce different amounts of acid, making yeast selection an important part of a meadmaker's process. The presence of these acids is not a defect; rather, they are crucial for providing a tartness that can balance the sweetness of the honey.
Fruit and Other Additives
Many meads are made with fruit (melomels) or spices (metheglins), which can significantly alter the acidity. Fruits like citrus, berries, and apples contain their own acids, such as malic and citric acid, which will lower the final pH. Conversely, meadmakers may add acids like tartaric or malic acid post-fermentation to adjust the flavor profile, or use potassium bicarbonate to raise the pH if it becomes too sour. Carbonation also adds carbonic acid, which can give the mead a sharper, brighter finish.
Balancing Flavor and Acidity
A meadmaker’s skill is often judged by their ability to balance sweetness, acidity, and alcohol. This delicate interplay prevents the mead from tasting cloying or flabby (not enough acid for the sweetness) or overly harsh (too much acid for the sweetness). The perception of acidity can also change based on the mead's serving temperature; colder temperatures can make tannins more apparent while suppressing honey flavors, making a mead seem less acidic.
Acidity vs. Alkalinity: Mead vs. Other Beverages
To put mead's acidity into context, it's helpful to compare it to other common drinks. Here is a table for comparison:
| Beverage | Typical pH Range | Acidity/Alkalinity Level |
|---|---|---|
| Mead | 3.5–4.5 | Acidic |
| Wine (White) | 3.0–3.4 | Acidic (often more so than mead) |
| Beer | 4.0–4.7 | Acidic (often less so than mead) |
| Coffee | 4.85–5.1 | Acidic |
| Black Tea | 4.9–5.5 | Acidic |
| Milk | 6.5–6.7 | Slightly Acidic to Neutral |
| Water | ~7.0 | Neutral |
| Orange Juice | 3.3–4.2 | Acidic |
The Role of pH in Mead's Stability and Aging
Beyond taste, a mead's pH level is critical for its long-term stability. A lower pH (below 3.6) helps protect the mead from microbial spoilage, as many bacteria and molds cannot survive in such an acidic environment. For this reason, homebrewers aiming for a natural, preservative-free mead often carefully manage the pH to achieve this microbial stability. A lower pH also helps meads age more gracefully, preserving color and flavor over time by offering greater resistance to oxidation. Conversely, a high pH can lead to a flat, uncomplex taste and a shorter shelf life.
The Verdict: Is Mead Acidic or Alkaline?
In summary, mead is an acidic beverage, with a final pH balance that is influenced by a number of factors throughout the brewing process. From the honey's inherent qualities to the yeast's metabolic activities and the inclusion of other ingredients like fruit, the pH is a dynamic and controllable element of mead-making. A well-crafted mead will leverage this acidity to create a balanced, complex, and stable product. Understanding this scientific aspect allows both meadmakers to produce a superior product and drinkers to appreciate the nuanced character of this historical drink.
For more technical information on brewing mead, including how to measure and adjust pH, the Beer Judge Certification Program (BJCP) offers a comprehensive mead study guide.
