hist-brewing: http://cator.hsc.edu/~kmd/caveman/projects/mead/index.html

Sean Richens srichens at sprint.ca
Wed Oct 6 20:38:02 PDT 1999

Now here's traditional brewing spirit.  The prof adds yeast nutrient to the
mead so they can get finished in time for the end of semester, but no
chlorine or other sanitizers allowed!

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