• Acerglyn - Mead made with maple syrup
• Black Mead - Made with Black Currants
• Bochet - refers to a mead that was made with the honey caramelized or burned before it is added to the water. Creates several different flavors including toffee, chocolate or marshamallow.
• Braggot (or Bracket) Mead made with malted grain (usually barley)
• Hydromel: This is the term for a weak or watered down mead - 3.5% to 7.5% alcohol
• Capsicumel - Flavored with chili pepper
• Cyser - A mead made with apples or apple juice
• Great Mead: Kind of like the opposite of a Short Mead. This mead is designed to be bottled and aged for several years.
• Hippocras: A pyment to which spices have been added
• Metheglin: A mead made with added spices - often considered to have medicinal traits. Some common spices are cinnamon, nutmeg or cloves
• Melomel: Mead made with fruit added (I have a nice tutorial on making a cherry melomel here)
• Morat: A Melomel made from Mulberries
• Mulled Mead - This refers to a mead that is heated before drinking. Typically it has spices for flavoring.
• Omphacomel: mead made with verjuice which is the juice of unripened grapes. This is often considered to be a type of pyment.
• Oxymel - Made with wine vinegar
• Pyment: This is mead made with grape or grape juice added. This is also the term for a grape wine that has honey added to it.
• Rhodomel : An ancient Roman term for a mead made with rose petals
• Sack Mead: A mead with a very high honey content. It has a high density and is often sweeter than typical meads. This can be thought of as a dessert wine of meads. 14% ti 18% alcohol
• Show Mead: This is a term that has come to define a plain mead with no spices or fruits added.
• Short Mead : (Also referred to as a quick mead) this is a mead that is made in a fashion so it matures quickly. Short meads are often very similar to ales.
• Sparkling Mead: A carbonated mead much like a sparkling wine. This is usually achieved by adding a small amount of honey or sugar just before bottling. This causes a small secondary ferment while in the bottle that will elevate the pressure and sweetness.

• Tej - Ethiopian mead
• Acan - Native Mexican Mead
• Acerglyn - Made with Maple syrup
• Gverc - Croatian variety of mead
• Dwojniak - Polish mead using equal amounts of honey and water
• Poltorak - Polish mead made with two parts water and one part honey
• Czworniak - Polish mead made with three parts water and one part honey
• Sima - A finnish mead seasoned with lemon (I have more about it here)
• Pitarilla - Mayan mead made with the bark of the balche tree
• Medica - Slovenian and Croation mead
• Dandaghare - Nepalese mead made with Himilayan herbs and spices.
• Medovina - Eastern European mead , Czech republic, Serbia, Bulgaria, and Bosnia
• Medovukha - Eastern Slavic mead
• iQhilika - South African
• mjød - This is the Danish Word for Mead ( I have more about it here)

• Mulsum - A drink made from fermented wine that has had honey freshly added to it. This is an ancient Roman drink.
• Conditum - another Roman recipe that mixes wine with honey and added spices. Conditum, is aged rather than being served immediately.

• Med - Slavic
• Midus - Baltic
• Medd - Welsh
• Mid - Old Irish
• Madhu - Sanskrit
• Nectar: Greek term possibly meaning mead
• Ambrosia: Also possibly an ancient name for mead

Types and Names of meads based on the strength of the alcohol.Arranged from lightest to heaviest:

• Hydromel - 3.5% to 7.5% alcohol
• Session Mead - Light mead, light alchol Four or five parts water to one part honey - Under 10% alcohol
• Standard Mead - 7.5% to 14% alcohol
• Sack Mead (Also known as Great Mead) 14% to 18% alcohol
• Dessert Honey Wines - They vary a lot and typically are very sweet and over 14% alcohol. They can go up as high as 22% alcohol.
• Fortified Mead - also known as Honey Liquers can go as high as 60%