hist-brewing: Historical Mead

Melanie Wilson MelanieWilson at compuserve.com
Wed Jul 7 23:58:22 PDT 1999

>I've been thinking about  trying the following historically accurate mead
recipe (with one deviation):
Obtain a whole honeycomb from an apiary- about 20# or so.
Boil it in water for about 45 minutes, skimming the wax, scum and dead

Why do you boil it & why the dead bees ? There are no dead bees on combs in
hives unless you planned to trap them alive deliberatly, which as bees are
our friends would be bad luck.

Also would the wax be removed ? wax is faily inert so maybe it was just
fermented with wax in situe, although you would have to up cap the cells
with a knife.

>Cool, and
Pitch yeast (deviation, according to period)

Or add yeast from previous batch, I was thinking about this less yeast
added and as yeast was transfered from batch to batch and into bread & so
on, it probably should start at a low rate and build up to a higher rate
naturally then decline again. rather that a start high at maximum
concentration method.

BTW in the UK I was taught you use 1teaspoon of yeast whatever the size of
your brew 1 or 5 gallons

>After reading in Buhner's "Sacred and Herbal Healing Beers", where he
describes the medicinal affects of many indigenous herbs and hive products
(propolis, royal jelly, honey, pollen and bee venom) I've been rather keen
try boiling up a whole comb, angry bees and all.

I don't like the angry bee bit 


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