hist-brewing: mead

David McCarty raille at mich.com
Fri Oct 1 03:58:34 PDT 1999


At 08:45 PM 9/30/1999 PDT, Amy Tubbs wrote:
>Montrechet yeast is more tolerant to higher alcohol levels. -- Amy

All very true, but it imparts a flavor to the mead, which I cannot stand.

I used it a couple times and will never use it again.

Dave.


-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com



More information about the hist-brewing mailing list