hist-brewing: sugar substitution

Beth Ann Snead ladypeyton at yahoo.com
Tue Dec 29 11:21:37 PST 1998


Actually plain old sugar was available pre-1600 in much of Europe
albeit in an unrefined state.

Beth Ann

---Gary Henderson <cucymry at mnic.net> wrote:
>
> Hi, yes me once again and boy being new to brewing I have a milion
> questions. I was thinking that honey should not be the only form of
suger.
> My history is foggy but I wonder if tree syrup specifically maple is
peroid
> and if so would it had been used to make mead. Has anybody
researched or
> tried this. Maybe I am way off base but there just must be more than
honey.
> Second of all I like to announce my first mead was sampled today it
was
> bottled 11/28 it still seems rough but ok. Is there a specific time
to let
> age or perhaps a limit on how long mead should age?
> Once again thanks for the help
> Gary
> 
> 
> 
>
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