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

Notices

Authorisation to sell mead

Tables

Table 3 : Substances which may be added to mead

 

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—

(a) it has not been manufactured by the ammonia process; and
(b) it does not contain more than 200 mg/kg of 4-mythylimidazole

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—

(a) be added to a maximum of 15% for beer mead and 50% for Melomel, calculated in accordance with the mass of honey used; and
(b) for classes other than Melomel and beer mead, shall not constitute more than 3% per volume of the final product.

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


 

[Table 3 substituted by section 9(a), (b) and (c) of Mead Regulations: Amendment under Notice No. R. 2247, GG46681, dated 8 July 2022]

 

 

 

 


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