hist-brewing: Historical "non-sanitization"--any experience?

Beth Ann Snead ladypeyton at yahoo.com
Fri May 7 11:11:21 PDT 1999

COuld you state what you mean by "historically" and tell me what
references you are using for your claim please? :) It must come from one I
haven't read and need to get.  

Beth Ann
Lettice, Lady Peyton in the SCA 

--- Eylat Poliner <allotta at earthlink.net> wrote:
> Historically, winemakers cleaned the barrels with scalding water and
> soda ash,
> rinsed and then steralised with a sulpher candle.
> However, the wood would add harsh flavors to the beer.  Try lining the
> barrel
> with pitch or parrafin.
> Mark

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