hist-brewing: spontaneous ferment mead

Spencer W. Thomas spencer at umich.edu
Thu Jan 18 06:56:59 PST 2001

Dan McFeeley wrote:

> Chuck's statements on show meads might make some people cautious, but it
> shouldn't be overlooked that prior to our modern era, *all* meads were
> show meads.

I can't agree here.  Most of Digbie's recipes for mead include spices and other
ingredients.  These are not appropriate in a show mead, which should contain
nothing but honey and water (and yeast).


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