hist-brewing: Strength of Mead

[Daniel W. Butler-Ehle]

On Wed, 11 Jun 1997, Baden,Doug wrote:

> Cysers and metheglins were developed to extend the honey with
> cheaper ingredients.

I believe it was more likely the other way. Cyser and pyment were 
developed to extend the apple and grape juices with a cheaper, 
less flavorful ingredient (honey).  Developmentally, cyser was likely 
a fortified type of cider, not a flavored mead.  It just takes too 
much boiling to get apple juice to a respectable strength.

Dan


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