Fermentables Used In Open Category Mead (BJCP 2008) Recipes
| Name | Recipes | Avg. Usage | Usage Range |
|---|---|---|---|
| Honey | 44 | 79% | 25% - 100% |
| Raw Honey | 6 | 64% | 9% - 100% |
| Cane Sugar | 5 | 50% | 5% - 100% |
| Corn Sugar - Dextrose | 5 | 11% | 1% - 29% |
| Maple Syrup | 4 | 45% | 20% - 100% |
| Belgian Candi Sugar - Amber/Brown (60L) | 3 | 45% | 20% - 91% |
| Brown Sugar | 3 | 13% | 5% - 25% |
