hist-brewing: Historical Wine Sweetening

PBLoomis at aol.com PBLoomis at aol.com
Mon May 29 10:59:01 PDT 2000

In a message dated 5/26/00 3:48:39 PM Central Daylight Time, 
Scott.Mills at COMPAQ.com writes:

> I guess to me it boils down to if you are starting from sugars then it is a
>  wine, if from starches then it is a beer.
    That's a good definition, and one I hadn't thought of.  I'd always 
mead more like beer, because it is brewed the way an unhopped malt-extract 
beer would.  You give me much to ponder.  

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