hist-brewing: Historical Wine Sweetening

[Kirsty Pollock]

I make mead with 3 - 5 lbs honey per (UK) gallon of water and bank on it
taking at least a year in 2ndry. I really don't like the small meads at all.
'Honey pop' as somebody once described the one and only batch I ever made.

KP

> -----Original Message-----
> From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On
> Behalf Of PBLoomis at aol.com
> Sent: 30 May 2000 16:48
> To: hist-brewing at pbm.com
> Subject: Re: hist-brewing: Historical Wine Sweetening
> 
> 
> In a message dated 5/30/00 3:11:34 AM Central Daylight Time, 
> kirsty.pollock at mpuk.com writes:
> 
> > The
> >  recipes in question all seem to be US in source. Is it 
> just my experience
> >  is limited or is it, as it seems to me, that in the UK 'mead' will 
> virtually
> >  always mean a 'wine type' mead???
> >
>     I assume when you say "wine-type mead", you mean a "great mead" 
> (wish there were a better term for those), made with a 
> kilogram or more or
> honey per gallon of water, and aged for a year or more in 
> secondary.  That's
> what I would mean.
>     When I teach mead-making, I find a distinct preference in 
> the audience 
> for the weak and fizzy "quickmeads" or "lesser meads", those 
> made with 
> about 1/2 kilo per gallon, bottled directly from the primary 
> after a week to 
> ten days, and drunk soon after before the bottles become grenades.  
>     This preference is stronger among those under thirty.  I 
> think it's part
> of the instant gratification syndrome that has taken over 
> America.  It's 
> always been part of our heritage, but with TV advertising and 
> credit cards,
> it has become pandemic.  I just hang in there, and hope that 
> some or most 
> of them will grow to appreciate craftsmanship as they 
> themselves grow older.
>     In joy and service,
>     Scotti
> 
>     
> 
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