How to Tell if Mead is Bad and Should Be Discarded (Homemade and Store-Bought Alike)

Mead, often referred to as the "drink of the gods," has a history that stretches back thousands of years, steeped in mythology and tradition. Made from fermented honey, water, and sometimes fruits and spices, this ancient beverage has long been associated with deities and feasting halls in Norse and Greek mythology. Once a symbol of opulence and divine favor, mead is now enjoyed by both casual sippers and home brewers alike. But whether you're cracking open a bottle of mead from your favorite store or tapping into your homemade stash, there’s always one important question to consider: Has your mead gone bad?

Does Mead Expire or Spoil?

The answer to whether mead expires is a bit like mead itself—nuanced and complex. Technically, mead has a long shelf life thanks to its alcohol content, which acts as a natural preservative. Unopened bottles of mead can last for years, even decades, if stored properly, with some aging like a fine wine. However, once opened, the clock starts ticking a little faster. While mead doesn't "spoil" in the way milk or other perishables do, its quality can degrade over time, especially after it's been exposed to air.

Unopened mead will typically last anywhere from 5 to 10 years, depending on the ingredients and alcohol content. Once opened, mead can still remain drinkable for several months, but its flavor profile may change. You’ll start to notice a drop in quality after about 3 to 6 months. So, if you’re wondering if that dusty bottle in the back of your cupboard is still good—check the date and consider how long it’s been open.

How to Tell If Store-Bought Mead Has Gone Bad

Store-bought mead is usually made with preservatives or pasteurized for longer shelf life, which is great news for those of us who don't have time to brew our own. But even with the extra longevity, mead isn’t immune to going bad. The first sign to look for is in the taste. If your once-smooth and sweet mead has turned sour, bitter, or overly acidic, it’s probably past its prime. A change in color can also be a clue. Mead should generally have a golden hue, and while some slight darkening over time is normal, drastic changes could be a red flag.

The nose knows, too! If your mead smells off—like vinegar or rotten fruit—chances are it’s no longer in a drinkable state. Another indicator is sediment at the bottom of the bottle. While some sediment is natural, especially in homemade varieties, excessive amounts in store-bought mead can signal it’s been on the shelf a bit too long.

How to Tell if Homemade Mead Has Gone Bad

Homemade mead is a bit trickier to assess because of the variability in how it’s brewed. Factors like the type of honey used, fermentation process, and alcohol content all influence its shelf life. Typically, homemade mead won’t contain the same preservatives as its store-bought counterparts, making it more prone to spoilage if not handled carefully.

When evaluating homemade mead, the same rules apply: taste, smell, and appearance. If your mead has developed an unusual sourness or bitterness, it may have gone bad. Watch out for any mold forming on the surface—yes, this can happen, especially if the seal wasn’t airtight or if it was improperly stored. As with store-bought mead, a strange smell or cloudy appearance that wasn’t there before could be a warning sign that it’s time to toss that batch.

Tips for Storing Mead to Make It Last

To extend the life of your mead—whether homemade or store-bought—proper storage is key. For unopened bottles, a cool, dark place is best, away from direct sunlight and extreme temperatures. This will help preserve the integrity of the honey and prevent spoilage. Once you’ve opened the bottle, refrigerating your mead can slow down the oxidation process and keep it tasting fresh for longer. Make sure to reseal it tightly with a cork or screw cap to prevent air from creeping in.

For homemade brews, cleanliness is essential. Sterilizing your brewing equipment and using airtight containers will reduce the risk of contamination and spoilage. And remember, mead likes to be kept cool and dry—think of it as the houseplant of the beverage world, just with fewer leaves and more honey.