In many parts of Europe it was traditional to supply a newly married couple with enough mead for a month, ensuring happiness and fertility. From this practice we get honeymoon or, as the French say, lune de miel. However, this etymology is not accepted by linguists.
-- From wikipedia
1546, hony moone, but probably much older, from honey in reference to the new marriage's sweetness, and moon in reference to how long it would probably last, or from the changing aspect of the moon: no sooner full than it begins to wane. Fr. has cognate lune de miel, but Ger. version is flitterwochen (pl.), from flitter "tinsel."
-- From etymonline
Sunday, September 02, 2007
蜂蜜酒的历史考证
据考证，我国蜂蜜酒始见于西周公元前780年周幽王宫宴中，这是在“猿酒”的启发下试酿成功的。到了唐代，药学家苏恭除分述“酒有秫、黍、粳、栗、蜜、葡萄等色”外还从酿造中得出了“凡作酒醴须曲，而葡萄、蜜等酒独不用曲”的自然发酵的经验，孟诜在《食疗草本》中也阐述了蜂蜜酒的食疗价值。宋代寇宗爽也提到了治病方法中用过蜂蜜酒。
明代李时珍的《本草纲目》把蜂蜜酒列为专条，引证了唐代孙思邈用蜂蜜酒治风疹，风癣等疾病，并提供了蜂蜜酿酒的土方。
古代的游士张逸人在湖南饮到一位崔姓姑娘酿出的蜂蜜酒，高兴中挥笔题诗：“五陵城里崔家酒，地上应无天上有。云游道士饮一斗，醉卧白云深洞口”。
罗马、希腊、埃及、英国等古国，也曾在较早历史时期出现过蜂蜜酒。
英国与波兰虽是国外最先有蜂蜜酒的国家，但都远远的迟于我国。国外最喜欢饮蜂蜜酒的国家，过去要算英国，现在遍及世界各国。
蜂蜜酒被誉为“天之美禄”！宋代苏东坡在《蜜酒歌》中赞颂"蜜蜂大胜监河侯"！陆游重游沈园，凭吊故人时，也想到了一杯多情的“蜂蜜酒”在那“坏壁醉题尘漠漠”中，依稀可见到“红酥手，黄腾酒，满城春色宫墙柳”。
现在开发的蜂蜜酒，是现代科技与传统发酵的科技结合，用最好的蜂蜜加优质米曲，工艺可靠合理，产品营养丰富，经严格检测，各种指标符和国家标准，无论是工艺、质量还是各种卫生指标，都是信得过的，大家可以放心饮用。
-- From 东北新闻网
造法：用砂蜜一斤，糯米饭一升，面曲五两，熟水五升，一起装入瓶内，密封七天后便成酒。
功效主治：治风疹风癣
--《精编本草纲目》
But according to this, if mead was recorded in Rigveda, then it's much earlier than when it was first recorded in China——
The first known description of mead is in the hymns of the Rigveda,[1] one of the sacred books of the historical Vedic religion and (later) Hinduism dated around 1700–1100 BC. During the "Golden Age" of Ancient Greece, mead was said to be the preferred drink.[2] Aristotle (384–322 BC) discussed mead in his Meteorologica and elsewhere, while Pliny the Elder (AD 23–79) called mead militites in his Naturalis Historia and differentiated wine sweetened with honey or "honey-wine" from mead.[3]
Around AD 550, the Brythonic speaking bard Taliesin wrote the Kanu y med or "Song of Mead."[4] The legendary drinking, feasting and boasting of warriors in the mead hall Heorot in the Anglo-Saxon epic poem Beowulf is echoed in the mead hall Dyn Eidyn now modern day Edinburgh in the epic poem Y Gododdin, both dated around AD 700. Mead is still drunk by modern Celts, Welsh for mead is Medd, and Leanne Meala in Scottish Gaelic.
Mead was the historical beverage par excellence and commonly brewed by the Germanic tribes in Northern Europe. However, heavy taxation and regulations on the ingredients of alcoholic beverages such as the Reinheitsgebot or Purity Laws led to commercially made mead becoming a more obscure beverage up until recently.[5] Some monasteries kept up the old traditions of mead-making as a by-product of beekeeping, especially in areas where grapes could not be grown.
明代李时珍的《本草纲目》把蜂蜜酒列为专条，引证了唐代孙思邈用蜂蜜酒治风疹，风癣等疾病，并提供了蜂蜜酿酒的土方。
古代的游士张逸人在湖南饮到一位崔姓姑娘酿出的蜂蜜酒，高兴中挥笔题诗：“五陵城里崔家酒，地上应无天上有。云游道士饮一斗，醉卧白云深洞口”。
罗马、希腊、埃及、英国等古国，也曾在较早历史时期出现过蜂蜜酒。
英国与波兰虽是国外最先有蜂蜜酒的国家，但都远远的迟于我国。国外最喜欢饮蜂蜜酒的国家，过去要算英国，现在遍及世界各国。
蜂蜜酒被誉为“天之美禄”！宋代苏东坡在《蜜酒歌》中赞颂"蜜蜂大胜监河侯"！陆游重游沈园，凭吊故人时，也想到了一杯多情的“蜂蜜酒”在那“坏壁醉题尘漠漠”中，依稀可见到“红酥手，黄腾酒，满城春色宫墙柳”。
现在开发的蜂蜜酒，是现代科技与传统发酵的科技结合，用最好的蜂蜜加优质米曲，工艺可靠合理，产品营养丰富，经严格检测，各种指标符和国家标准，无论是工艺、质量还是各种卫生指标，都是信得过的，大家可以放心饮用。
-- From 东北新闻网
造法：用砂蜜一斤，糯米饭一升，面曲五两，熟水五升，一起装入瓶内，密封七天后便成酒。
功效主治：治风疹风癣
--《精编本草纲目》
But according to this, if mead was recorded in Rigveda, then it's much earlier than when it was first recorded in China——
The first known description of mead is in the hymns of the Rigveda,[1] one of the sacred books of the historical Vedic religion and (later) Hinduism dated around 1700–1100 BC. During the "Golden Age" of Ancient Greece, mead was said to be the preferred drink.[2] Aristotle (384–322 BC) discussed mead in his Meteorologica and elsewhere, while Pliny the Elder (AD 23–79) called mead militites in his Naturalis Historia and differentiated wine sweetened with honey or "honey-wine" from mead.[3]
Around AD 550, the Brythonic speaking bard Taliesin wrote the Kanu y med or "Song of Mead."[4] The legendary drinking, feasting and boasting of warriors in the mead hall Heorot in the Anglo-Saxon epic poem Beowulf is echoed in the mead hall Dyn Eidyn now modern day Edinburgh in the epic poem Y Gododdin, both dated around AD 700. Mead is still drunk by modern Celts, Welsh for mead is Medd, and Leanne Meala in Scottish Gaelic.
Mead was the historical beverage par excellence and commonly brewed by the Germanic tribes in Northern Europe. However, heavy taxation and regulations on the ingredients of alcoholic beverages such as the Reinheitsgebot or Purity Laws led to commercially made mead becoming a more obscure beverage up until recently.[5] Some monasteries kept up the old traditions of mead-making as a by-product of beekeeping, especially in areas where grapes could not be grown.
酿蜜酒 Mead
by 绿茶
如此这番之后，酿蜜酒才正式开始。
到屋内，炉灶上坐上一大锅，放入三份水，一份蜂蜜，稍搅拌。小火（华氏160度以下）慢熬。按照比例放入tenor（我不知道是不是这个词，感觉好像药引子。最方便的tenor是黑茶black tea,但是比较贵，可以用稍苦的植物叶子晒干代替。）和要做口味的香料（这次用的是晒干的薰衣草lavender，也可以用essence），[1 gallon mead, 1/2 teaspoon tenor, 2 teaspoons flavor herbs]。煮大概三十分钟。
温水煮蜂蜜的当儿，Nancy带我们去外面的园子里和园子边上介绍各种植物，并指出什么能够做tenor。
这是我最欣喜的时刻，原来路上一扫而过并不显眼的植物有这么多的用途。
比如， ground ivy 是可以做tenor的。Nancy摘掉一棵叶子就尝，然后给大家品尝，是清新略带清苦。
另两种能做tenor的叶子，可惜我都记不住名字了。
还看到一簇大片绿叶大朵白花， Moon Flower，月亮花，多么美丽的名字。
violet leaf,是可以败火的(cool the fire, haha~~~)。
Sour grass,我们老家叫酸瓜儿，小学放学的路上，经常在路边低头找它，切切的把叶子放进嘴里咀嚼，喜欢那种酸酸的味道。黄花开罢，就结出小小的瓜儿，里面有籽儿。好多小伙伴爱吃这种酸瓜儿，我却不爱，只觉得有种怪味，还是叶子最好吃。
回头蜜酒已经熬好，用过滤咖啡的滤纸滤到大玻璃罐子里。然后再滤到Nancy为每人准备的一个小果酱瓶子里带回家。
很欣喜的写上"Lavender Mead, 9/1/2007"，多么有意义的第一罐蜜酒。
回家后把盛蜜酒的玻璃瓶子放在碗里，防止发酵的时候流出来。如果有气泡咕咕的顶瓶子，就把瓶盖拧开放放气。
等到气都放完（千万要放完，否则可是大炸弹啊），就可以盛在红酒瓶子里，用新瓶塞密封好待享用了。
蜂蜜里包含较甜的果糖和不那么甜的葡萄糖，发酵要把果糖分解之后才能算制成蜜酒。如果太甜，那还需要静放，等待酵母(yeast)继续作用。
Nancy给大家朗读了"Full Moon Feast"一书中关于古时候人们发酵制造食物的来源。
大家又问了Nancy一些问题。我也问道，不是说需要酵母的吗，我怎么没有看到你放酵母啊。Nancy笑道，酵母就在空气里啊，到处都是的。问了这么弱智的问题，瀑布寒呐。
-- From 玛雅咖啡（全文）
如此这番之后，酿蜜酒才正式开始。
到屋内，炉灶上坐上一大锅，放入三份水，一份蜂蜜，稍搅拌。小火（华氏160度以下）慢熬。按照比例放入tenor（我不知道是不是这个词，感觉好像药引子。最方便的tenor是黑茶black tea,但是比较贵，可以用稍苦的植物叶子晒干代替。）和要做口味的香料（这次用的是晒干的薰衣草lavender，也可以用essence），[1 gallon mead, 1/2 teaspoon tenor, 2 teaspoons flavor herbs]。煮大概三十分钟。
温水煮蜂蜜的当儿，Nancy带我们去外面的园子里和园子边上介绍各种植物，并指出什么能够做tenor。
这是我最欣喜的时刻，原来路上一扫而过并不显眼的植物有这么多的用途。
比如， ground ivy 是可以做tenor的。Nancy摘掉一棵叶子就尝，然后给大家品尝，是清新略带清苦。
另两种能做tenor的叶子，可惜我都记不住名字了。
还看到一簇大片绿叶大朵白花， Moon Flower，月亮花，多么美丽的名字。
violet leaf,是可以败火的(cool the fire, haha~~~)。
Sour grass,我们老家叫酸瓜儿，小学放学的路上，经常在路边低头找它，切切的把叶子放进嘴里咀嚼，喜欢那种酸酸的味道。黄花开罢，就结出小小的瓜儿，里面有籽儿。好多小伙伴爱吃这种酸瓜儿，我却不爱，只觉得有种怪味，还是叶子最好吃。
回头蜜酒已经熬好，用过滤咖啡的滤纸滤到大玻璃罐子里。然后再滤到Nancy为每人准备的一个小果酱瓶子里带回家。
很欣喜的写上"Lavender Mead, 9/1/2007"，多么有意义的第一罐蜜酒。
回家后把盛蜜酒的玻璃瓶子放在碗里，防止发酵的时候流出来。如果有气泡咕咕的顶瓶子，就把瓶盖拧开放放气。
等到气都放完（千万要放完，否则可是大炸弹啊），就可以盛在红酒瓶子里，用新瓶塞密封好待享用了。
蜂蜜里包含较甜的果糖和不那么甜的葡萄糖，发酵要把果糖分解之后才能算制成蜜酒。如果太甜，那还需要静放，等待酵母(yeast)继续作用。
Nancy给大家朗读了"Full Moon Feast"一书中关于古时候人们发酵制造食物的来源。
大家又问了Nancy一些问题。我也问道，不是说需要酵母的吗，我怎么没有看到你放酵母啊。Nancy笑道，酵母就在空气里啊，到处都是的。问了这么弱智的问题，瀑布寒呐。
-- From 玛雅咖啡（全文）
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