hist-brewing: Strength of Mead

Marc Shapiro mn.shapiro1 at mindspring.com
Wed Jun 11 18:20:17 PDT 1997


The recipe from Le Menagier de Paris which Cindy Renfrow posted is
getting us on the right track (trying to find earlier period recipes to
see if they match those in Digby's for strength).  Unfortunately, this
one does not seem to help much.

If a sester is two gallons, as an earlier post by Phil suggests, then we
have a recipe for 12 gallons which contains only 3 quarts of honey. 
This would be a ratio of 1:16.  This would not even give a reasonable
beer strength.  It is also possible that, in this case, sester refers to
some measure other than two gallons.

Since this was to be a recipe for the sick it is also likely that it has
little bearing on regular mead strengths of the time (other than that it
is probably lower than normal).

If anyone can find other early period recipies that give more specific
amounts and which apply to a more regular mead it would go a long way to
answering this question.

Cindy, have you got anything else in all of your collection which can
shed more light on this?

Wassail!
-- 
Marc Shapiro                                 mn.shapiro1 at mindspring.com

THL Alexander Mareschal                         Canton of Kappellenberg
                                            Barony of Windmasters' Hill
                                                    Kingdom of Atlantia

                       Visit 'The Meadery' at:
           http://www.mindspring.com/~mn.shapiro1/index.html     
           http://www.geocities.com/Paris/1265/index.html

"If you drink melomel every day, you will live to be 150 years old,
unless your wife shoots you."
--Dr. Ferenc Androczi, Winemaker of the Little Hungary Winery

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