Changes

The variety of honey used in a Mead can vastly impact the flavor and final acidity level. Honey can contain a multitude of organic acids including acetic, butyric, citric, formic, gluconic, lactic, malic, pyroglutamic, and succinic <ref>[https://www.bjcp.org/mead/ph_acid.pdf. National Honey BoardHoney attributes. Retrieved 10/11/2017.]</ref>