Making Mead and Metheglin

Honey has been used for centuries to produce two kinds of liquor , the most well known is mead which was defined 200 years ago as " the product of the vinous fermentation of honey and water,without the addition of herbs , spices , fruit juices or vegetable extracts " .Metheglin is " a honey based liquor which has been fermented and in which spices are used" , that pretty much sums up the two . Both drinks are of very ancient origin , and before the introduction of grapes into this country , it was usual to drink mead at festivals and occasions such as weddings .
It is worth noting that in winemaking the yeast gets its nourushment from various elements in the must and, in most cases acid is added in the form of lemon or orange juice . In mead making today,the honey used is often too pure,and if the yeast is to work properly certain elements must be added . In past times  cruder honeys were used and these elements were provided by impurities left in .