Liquor Products Act, 1989 (Act No. 60 of 1989)

Name of substance

Classes of mead to which substance may be added

Manner and conditions of addition

1

2

3

Ale yeast

Beer mead, Braggot, Cyser, Pyment, Karri and T'ej

Amino acids

All classes

Ammonium phosphate

All classes

The final product shall not contain more than 150mg/l of this substance.

Amylozyme

All classes

Apple juice

Cyser

This substance may be added to a maximum of 45 %, calculated in accordance with the mass of honey used.

Ascorbic acid

All classes

Bentonite

All classes

Biotin

All classes

Brandy

Fructusmel

Brewer’s yeast and brewers yeast

nutrients

Honey beer

Calcium hydroxide

All classes

Calcium pantothenate

All classes

Camden tablets

All classes

Cappings

All classes

Caramel

All classes

This substance may be added only if—

Caramelised honey

All classes

Carbon dioxide

All classes

Carboxymethyl cellulose

All classes

Chilli

Chilli mead, Capsicumel and Hippocras

Citrates of potassium, calcium and sodium

All classes

Citric acid

All classes

Clorox

All classes

Cream of tartar

All classes

Di-ammonium phosphate

All classes

Egg albumen

All classes

Filtering aids

All classes

Fruit juice, fruit cells and fruit juice concentrate

All classes

These substances may—

Grain malt

Beer mead, Braggot, Karri and T’ej

Grapes

Pyment

This substance may be added to a maximum of 50 %, calculated in accordance with the mass of honey used.

Herbs and natural extracts of herbs

Hippocras / Honey beer

Honey

All classes

This substance can be added after alcoholic fermentation to sweeten the final product.

Hops

Beer mead, Braggot, Karri, T’ej and Hippocras

Hyssop

Bochet, Rhodomel, Hippocras and Melomel

Inositol

All classes

Isinglass

All classes

Lactic acid

All classes

Lager yeast

Beer mead, Braggot, Cyser, Pyment, Karri and T'ej

Licorice root

Hippocras

Magnesium chloride

All classes

Magnesium sulphate

All classes

Malt extract

Beer mead, Braggot, Cyser, Pyment, Karri and T'ej

Maple syrup

Acerglyn

This substance may be added to a maximum of 20 %, calculated in accordance with the mass of honey used.

Nitrogen gas

All classes

Nuts

Weirdomel

Oak wood, bark, staves, and chips

All classes

Pectolytic enzymes

All classes

Peptones

All classes

Peppers

Capsicumel and Hippocras

Potassium hydroxide

All classes

Piridoksien

All classes

Potassium metabisulphide

All classes

Potassium phosphate

All classes

Potassium sorbate

All classes

The final product shall not contain more than 200 mg/l, calculated as sorbic acid, of this substance.

Pyridoxine

All classes

Quinine

Beer mead, Braggot, Karri and T’ej

Raisins

T’ej, Melomel and Pyment

Roses

Rhodomel and Hipprocras

Rose hip

Rhodomel and Melomel

Rue

Beer mead and Hippocras

Rum

Faveomel

Saxumel

Amormel

Sodium benzoate

All classes

The final product shall not contain more than 250 mg/l, calculated as bensoic acid, of this substance.

Sodium bisulphate

All classes

Sodium bisulphite

All classes

Sodium chloride

All classes

Sodium hydroxide

Metheglyn/Honey beer

Sodium metabisulphite

All classes

Spices and natural extracts of spices

Metheglyn/Honey beer

Succinic acid

All classes

Sugar derived from cane or grain

All classes, excluding honey beer

This substance shall only be added for the initiation of a second alcoholic fermentation to produce a sparkling mead.

Sulphur dioxide gas

All classes

Tannin

All classes

Tartaric acid

All classes

Trichodiaderma roots

Karri

Urea

All classes

Vitamin B

All classes

Vodka

Faveomel

Wooden casks

All classes

This substance shall only be utilized for the alcoholic fermentation or maturing of the product in it.

Yeast and yeast nutrients

All classes, excluding beer mead