hist-brewing: celtic mead

[Wylie A. & Gail D. Smith]

Is this a "period style" or an actual recipe?  Do you have any
documentation.  Personally, I think leaving out the Spruce might be a good
idea, Spruce will give it a "Turpentine" twang, that personally I wouldn't
care for.  The other spices sound good.



----------
| From: allotta at earthlink.net
| To: History of Brewing <hist-brewing at pbm.com>
| Subject: hist-brewing: celtic mead
| Date: Sunday, October 19, 1997 6:52 AM
| 
| A basic mead recipe form celtic are.
| 
| Sweet Mead for 5 gallons.
| >From Mark Poliner
|  15# honey (mixed clover and other floral honeys like wildflower)
|  2# Heather Flowers (washed & without fertalizer)
|  4 ounces Rose Hips (provides vitamin C=anti-oxident & acid)
|  2 ounces Spruce Leaves (acid source)
|   "Froth of wine or ale added"  For modern times a wine years can be
| added.  
| 
| For best representation of period style, an open fermentation could be
| used.  This will inocculate the must with lactic & other micro-
| organisms.  The acid bite these provide would likely give a flavor
| profile that  would mimic medieval or pre-medieval brewing.
| comments??
| 
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