hist-brewing: celtic mead

[marundel at ponyexpress.net]

Actually, I've used spruce in beer, and the "turpentine twang" just isn't
there. You certainly have a piney essence (vs. the bitterness of hops), but
if used in proper amounts is neither unpleasant nor overwhelming.

Madoc

At 01:54 PM 10/21/97 -0700, you wrote:
>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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