However, there was one problem: Where did the yeast fit into the reaction? The chemists hypothesized that the yeast initiated alcoholic fermentation but did not take part in the reaction.

Fermentation is a slow reaction and takes several days or weeks to finish. If air is present, the oxygen causes the ethanol to oxidise to ethanoic acid, so the drink tastes of vinegar.

Ethan McNamara carries with him a deep appreciation for the blend of science and tradition that mead-making represents.