hist-brewing: Hydrometers / iodized salt

Jerry Harder mastergoodwine at alltel.net
Fri Jan 28 15:22:26 PST 2000



John Purdy wrote:

> Someone wrote :
>
> <<<I still don't have access to fresh-laid eggs for that function, otherwise
> I'd volunteer.
>
> Anybody live near a University that does a lot of poultry research?
> Sometimes faculty can be talked into such things.>>>
>
> We're still overlooking the fact that many eggs of the time were not chicken
> eggs.  The reproduced recipe in (I think) Making Mead refers to "...add
> honey until the smallest egg just floats..."  When re-creating it they said
> they used a quail egg and it took about 5 ½ lbs per gallon.  Quite a bit
> more than most of us would find pleasurable.  So maybe somebody out there
> has a bird, a macaw or cockatoo or something, that lays unfertilized eggs
> routinely and would do study for us and chart the density required to float
> the egg on one axis and the age of the egg on another.
>
> Just more ideas for the fire,
> Mongo
>

Digby specifys hens eggs.  I dont think eggs from other birds are in order here.

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