Liquor Products Act, 1989 (Act No. 60 of 1989)NoticesAuthorisation to sell meadTablesTable 2 : Classes for mead and specific requirements for classes |
CLASS |
SPECIFIC REQUIREMENTS |
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1 |
2 |
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1. |
Mead |
No specific requirements. |
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2. |
Dry mead |
The residual sugar content of the product shall not exceed 20 grams per litre |
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3. |
Semi-sweet mead |
The residual sugar content of the product shall be more than 20 grams per litre, but not exceed 50 grams per litre. |
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4. |
Sweet mead |
The residual sugar content of the product shall be more than 50 grams per litre. |
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5. |
Beer mead |
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6. |
Metheglyn |
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7. |
Hippocras |
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8. |
Melomel |
The product shall be produced by the addition of fruit juice, fruit cells or fruit juice concentrate in such a manner that the product has a distinctive taste and aroma which differ from those of the other classes of mead. |
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9. |
Perlé-/Petillant Mead |
The pressure in a container in which the product is sold shall be at least 75 kPa but not exceed 300 kPa. |
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10. |
Sparkling Mead |
The pressure in a container in which the product is sold shall be more than 300 kPa. |
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11. |
Karri/ / iQhilika traditional African mead |
The product shall be produced by the addition of peeled Trichodiaderma roots. |
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12. |
T’ej traditional African mead |
The product shall be produced by the addition of gesho sticks or other bittering agents, raisins and oak bark. |
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13. |
iMpandamel traditional African mead |
The product shall be produced by the addition of edible roots. |
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14. |
Khadi traditional African mead |
The product shall be produced by the addition of edible wild berries. |
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15. |
Vhinya ya vulomba / Vukanyi traditional African mead |
The product shall be produced by the addition of marula fruit. |
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16. |
Braggot |
The product shall be produced by the addition of malt extract, hops, herbs, spices, raisins and grain. |
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17. |
Cyser |
The product shall be produced by the addition of apple. |
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18. |
Pyment |
The product shall be produced by the addition of grapes. |
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19. |
Bochet |
The product shall be produced from caramelised honey. |
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20. |
Capsicumel |
The product shall be produced by the addition of peppers. |
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21. |
Sack |
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22. |
Acerglyn |
The product shall be produced by the addition of maple syrup. |
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23. |
Rhodomel |
The product shall be produced by the addition of rose flowers and hips. |
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24. |
Chilli Mead |
The product shall be produced by the addition of chilli peppers. |
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25. |
Weirdomel |
The product shall be produced by the addition of crushed peanuts, crushed tree nuts or vegetables, or a mixture of any of these substances. |
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26. |
Session mead |
The product shall have an alcohol content of not more than 7.5 per cent. |
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27. |
Great mead |
The product shall be matured for at least ten years. |
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28. |
Saxumel |
The product shall be a distilled mead with an alcohol content of at least 43 per cent. |
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29. |
Amormel |
The product shall be a sack mead, fortified with saxumel to an alcohol content of not more than 25 per cent. |
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30. |
Faveomel |
The product shall be a sack mead, fortified with rum or vodka to an alcohol content of not more than 25 per cent. |
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31. |
Fructusmel |
The product shall be a sack mead, fortified with brandy to an alcohol content of not more than 25 per cent. |
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[Table 2 substituted by section 8(a), (b) and (c) of Mead Regulations: Amendment under Notice No. R. 2247, GG46681, dated 8 July 2022]