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Honey must represents a fascinating environment totally unexplored, its fermentation being different by grape must fermentation. We can characterize honey must as being a difficult medium for fermentation due to its sugar content which is approximately three times higher than the grape must. The biochemical composition varies from one to another type of honey being directly influenced by changes in environmental factors – is difficult to obtain from a batch to another a finished product that meets the same biochemical and sensory characteristics. Because of this variables a lengthy and rigorous study is required to examine the depth and aspects that affect the production of mead, researching the raw material and the affecting factors ending with the production process and how it can be optimized (Şarba et al. 2014). A mix of adjuvants it is necessary to help the yeast, and provide the nitrogen necessary in sugar metabolization. Also, by increasing the pitching rate, the amount of suspended yeast cells added to a batch, can save time in the fermentation process. However it could also have deleterious side effects on the fermentation performance or on the flavor profile of the final beverage (Verbelen et al. 2009).

Research of different adjuvants and yeast dosages in honey fermentation process