hist-brewing: Egg whites in mead

[Eric A. Rhude]

Morgan and others:

The addition of egg whites was used as a clearing agent.
I have experimented with it and it works.
It is used like the modern chemicals and such of modern days.

Anything else?

Eric Rhude
--
QVI CONVERTERIET HAEC IMMODICE LITTERATVS EST

>Greetings Lords and Ladies,
>I have seen several recipies which call for the addition of eggs or egg
>whites in Mead and a few wine recipies.  I have yet to find a reference
>as to what the eggs were included for.  
<snip>
>Inservice,
>Morgan the Vintner

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