hist-brewing: mead

[bjm10 at cornell.edu]

On Wed, 22 Sep 1999, BrewInfo wrote:

> noted above will make for a much clearer mead, but it will have less
> honey aroma than if you didn't boil.  I chose to not boil... I just
> added the honey to boiling water after turning off the heat.  The mead
> did clear very nicely in two years, but it was never as brilliantly
> clear as a boiled mead.

Well, one could cheat and add a little "Honey Malt". Not quite a honey 
aroma, but still aromatic.


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