Honey is a food product with great nutritional value and high acceptability by consumers. Brazil has a high potential for production and marketing of honey and its by-products, making beekeeping an activity that generates social, environmental, and economic development. The consumption of apicultural products has been growing gradually over the years because they have a natural base, and pleasant taste and aroma.Mead is a traditional alcoholic beverage prepared from the fermentation of honey, with an alcohol content of 4 to 14% by volume, at 20°C.In this work, we aimed to: (i) characterize the physical-chemical properties of honey, (ii) select the best yeast strain for the production of mead, (iii) investigate the fermentative kinetic process of honey, and (iv) identify the reaction conditions to obtain the highest yields. We compared the following yeast strains: Blastosel-Gama, CA-11, and Saf-instant. For the fermentation process, we applied a 2² experimental design with four central points, having as independent variables the total soluble solids and the concentration of yeast and as the dependent variable the alcoholic content of the fermented.The honey parameters (raw material) complied the Brazilian legislation.The Blastosel-Gama yeast strain showed the highest production of ethanol (79g L-1), i.e., 10% alcohol for mead processing. All independent variables had positive effect on thealcoholic content, with the Brix having the greatest influence on ethanol production. The mead we produced had alcoholic content within theaverage for this kind of beverage, and the conditions during the procedure influenced thefermentative process.