hist-brewing: Egg whites in mead

Eric A. Rhude ateno at panix.com
Tue Mar 2 06:56:12 PST 1999

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

>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.  
>Morgan the Vintner

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