hist-brewing: more newbie questions :-)
kirsty.pollock at mpuk.com
Mon Oct 25 07:01:46 PDT 1999
> -----Original Message-----
> From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On
> Behalf Of Lakey, Jeremy
> Sent: 25 October 1999 10:39
> To: hist-brewing at pbm.com
> Subject: hist-brewing: more newbie questions :-)
> hehe tell me to shut up if I get too annoying here..
> 1) Irish Moss. I like the idea of having something in there
> to help my
> mead clear out, but since I don't see everyone using it, is
> there a downside
> to using irish moss?
Never used it in mead, but then again I have never had mead-clearing
problems (so far!). I use it in beer and it seems to do 'what it says on the
tin' except you should maybe use a bit more than suggested, particularly for
small quantities (apparently you can't scale linearly from commercial
> 2) Grolsch-style bottles. Will these bottles take the pressure of a
> sparkling mead?
OOh, I'd like to know if you can use these - I have boxes and boxes of them
> 3) Sparkling vs Still Mead. Is sparkling mead any better
> than still, or is
> this just a personal preference type issue. I don't care
> for champagne
> over wine, but I do like my beer carbonated. I guess the
> question here is,
> is mead to be thought of as more a wine type beverage or a beer type
Personally, I had never even heard of sparkling mead (and I've been a
mead-drinker for 10 years) until searching fo new recipes on the 'net and
getting some american ones. I can't think of a commercially available
sparkling mead in the uk (though somebody will undoubtedly correct me) -
they are all wine strength and still.
Historically, there is some evidence that the preference has varied - I
recall a piece on why late Viking mead was likely to be the 'beer strength'
stuff for economic reasons.
I don't know anyone who actually likes sparkling mead, though this may be
just down to the weakness of the recipes.
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