hist-brewing: RE:Honey

Kirsty Pollock kirsty.pollock at mpuk.com
Fri Feb 18 01:15:50 PST 2000

> -----Original Message-----
> From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On
> Behalf Of Dan McFeeley
> Sent: 17 February 2000 15:40
> To: hist-brewing at pbm.com
> Subject: hist-brewing: Re: help with brix

> To steer the conversation to historical matters, it's well 
> known that the
> floral source of the honey is a strong factor in the 
> composition of the
> honey, color, sugar and acid content, and so on.  Some honeys 
> will do well
> in a mead, others may be more difficult to ferment.  Is it 
> possible that
> in earlier times, some regions would have had difficulty 
> making mead with
> the honey available in their area while other regions, using different
> honeys, would do quite well.  Do you think there might be anything to
> this idea, or is it just hyperspeculation?

Well, heather honey needs along time (3-4 years) to fully ferment and

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