hist-brewing: Greetings

[Lakey, Jeremy]

month and a half, eh?  well, the most obvious answer here would be Mead.
The honey in there prevents too much nastiness (I hope), but honey-water
takes forever to ferment.   Pick up a copy of "Making Mead" for a
description of early Dark Ages mead brewing.   6 weeks will barely be enough
time to get alchohol out of there, and it won't taste great, but it should
be alcoholic.


Jeremy Lakey

-----Original Message-----
From: Tom M. [mailto:fstmm at yahoo.com]
Sent: Tuesday, November 30, 1999 8:06 PM
To: hist-brewing at pbm.com
Subject: hist-brewing: Greetings


Hello all,

  I'm looking for suggestions on preparing some sort
of alcoholic spirits (wine, mead, beer) in very
primitive tropical settings with primitive equipment-
ie no glass, plastics, metals.  Find and harvest the
yeast myself, etc.  In addition to primitive working
materials, there is also a month and a half time
constraint on the full process.

  Any suggestions, ideas, etc. are appreciated,

     Sincerely,
               Tom M.
               fstmm at yahoo.com

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