hist-brewing: Strength of Mead

Phil & Carol Reed pcr at ic.net
Wed Jun 11 19:04:55 PDT 1997

At 12:03 PM 6/11/97 -0400, Baden,Doug wrote:
>Phil et. al.:
>OK, my $.02
>The amount of honey used in mead would have to be consistent with
>today's recipe for a simple reason: taste.  If you don't put enough honey
>into mead it is dry and cidery.  It is unpalatable and mead was described
>in my sources as sweet.

If you don't mind, which sources? (I *do* believe you.)

>I don't have any documentation about stopping the yeast, so I don't
>believe they would have even tried to.

Why bother? If the drink is weak and fizzy, you'd be drinking it
before the sugars were exhausted.

>Cysers and metheglins were developed to extend the honey with
>cheaper ingredients.  Were they more common?  I would think so
>from the number of recipes.  They were the answer to less honey.

Good point.


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