Lacto-Fermented Honey vs. Mead: Understanding the Difference

When it comes to fermented honey, there are two distinct processes that often get confused: lacto-fermented honey and mead. While both involve honey and fermentation, they result in very different products with unique properties, flavors, and uses. Let's break down the key differences between these two methods.

What is Lacto-Fermented Honey?

Lacto-fermented honey is a probiotic-rich food product created by fermenting honey with lactic acid bacteria (LAB). This method does not produce alcohol but instead results in a tangy, slightly effervescent honey with beneficial enzymes and probiotics.

How Lacto-Fermentation Works:

• Bacteria, Not Yeast: Unlike mead, which relies on yeast, lacto-fermented honey is dominated by lactic acid bacteria (LAB) that convert sugars into lactic acid.

• Hydration Matters: Honey is naturally too low in water for fermentation, so adding high-water-content ingredients like fruits (e.g., mango, pineapple) allows LAB to thrive.

• Salt as a Regulator: Adding helps suppress unwanted yeast growth, ensuring LAB remains dominant.

• Controlled pH: The fermentation process lowers pH, preventing spoilage and encouraging probiotic growth.

  
  

Uses of Lacto-Fermented Honey:

• Probiotic sweetener for teas and tonics

• Drizzle over yogurt, cheese, or fruit

• Natural glaze for meats and vegetables

• Ingredient in fermented sauces and dressings

  
  

What is Mead?

Mead, on the other hand, is an alcoholic beverage made by fermenting honey with yeast. It is one of the oldest known alcoholic drinks, dating back thousands of years.

How Mead Fermentation Works:

• Yeast Fermentation: Mead production relies on yeast, which consumes honey's sugars and converts them into alcohol and carbon dioxide.

• Water Dilution: Unlike lacto-fermented honey, which maintains its thick consistency, mead requires a high water-to-honey ratio to allow proper yeast activity.

• Long Fermentation Period: While lacto-fermented honey can be ready within a couple of weeks, mead takes months or even years to mature.

• Alcohol Content: Depending on yeast strain and fermentation time, mead can range from 3% to 20% alcohol.

Uses of Mead:

• Enjoyed as a standalone drink (still, sparkling, or spiced)

• Used in cooking, particularly in marinades and reductions

• Blended with fruits and spices to create unique flavor profiles

  
  

Key Differences at a Glance

Feature	Lacto-Fermented Honey	Mead
Microorganisms	Lactic acid bacteria (LAB)	Yeast
Fermentation Goal	Probiotics & acidity	Alcohol production
Water Content	Low, moisture from fruit	High, diluted honey
Salt Addition	Yes (1.5-2%)	No
Time to Ferment	1-3 weeks	Months to years
Final Product	Thick, tangy probiotic honey	Alcoholic beverage

Conclusion

Both lacto-fermented honey and mead showcase the power of honey in fermentation, but they serve very different purposes. If you’re looking for a probiotic-rich, tangy honey to enhance your food, lacto-fermentation is the way to go.

*The information provided in this post is for general knowledge and informational purposes only, and does not constitute medical advice. It is not intended to substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of a qualified healthcare provider with any questions you may have regarding a medical condition. Neither the author nor the platform hosting this post assumes any responsibility for any errors, omissions, or consequences arising from the use of this information