hist-brewing: spontaneous ferment mead

[PBLoomis at aol.com]

In a message dated 1/16/01 1:46:17 PM Central Standard Time, 
matt_lists at hotmail.com writes:

> High grav meads 16+
>  take longer than that, certain flavors take longer to develop (like sherry
>  type notes).
>
    My apiarist once had a mead that tasted like a fine Amontillado.  It 
was glorious!!  He gave me the last ounce and the dregs in hopes that 
I could revive the yeast, but I couldn't.  
    Any suggestions on how to replicate it??  I have 20 lbs of his superb
Bayou Talla wildflower honey to work with.
    Scotti
    in da swamp



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