hist-brewing: Re: introduction

Spencer W. Thomas spencer at umich.edu
Tue Jun 20 14:46:06 PDT 2000


1. some do, some don't.  Often, a mead with no fruit will be "flabby" without
some acid and/or tannins added.  This is why many "traditional" mead recipes
include lemons and tea.  Lemons provide acid, tea provides tannin.  Together
they give the mead some "backbone."

I am not familiar with "Vinacid".

2. "Traditional mead' is the term that is commonly applied to mead that is made
primarly from honey (and water and yeast, of course).  Other ingredients may be
added, but should not produce perceptible changes in the flavor or aroma.  In
other words, you can add some lemon juice for acid, but if it gets to the point
where there's a clear lemon flavor, you shouldn't be calling it a "traditional"
mead.

As with almost anything, there are fuzzy areas, and reasonable people may
disagree.

=S

> From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On
> Behalf Of Leland Predon
> Sent: Monday, June 19, 2000 10:38 PM
> To: hist-brewing at pbm.com
> Subject: hist-brewing: Re: introduction
>
> Just a question or two to all the mead makers out there....
>
> 1) if you are making a mead without the addition of fruits, do you ever add
> any acid blends? If so are you familiar with Vinacid-o and Vinacid-r?
>
> 2) are traditional meads sparkling or not? or is there no actual traditional
> style of mead?


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