hist-brewing: Re: hist-brewing-digest V1 #759

Kirsty Pollock kirsty.pollock at mpuk.com
Thu Jan 18 07:56:44 PST 2001

I could get some from just about any supermarket. Certainly a delicatessen.
But I'd probably ask Ian (the guy who works in the winery) to get me some if
I needed a larger quantity.

It's not just a cliche - there really is a lot of heather in Scotland (and
the rest of the upland UK and probably Europe tho' I haven't checked there


> -----Original Message-----
> From: John Purdy [mailto:John_Purdy at Jabil.com]
> Unfortunately we have no heather around here.  Heather-honey 
> is as legendary
> as it's mead!  Are you lucky enough to have access to some?
> JP
> -----Original Message-----
> From:	Kirsty Pollock [mailto:kirsty.pollock at mpuk.com]
> > -----Original Message-----
> > From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On
> > 
> > 
> > 
> > Chuck averts : 
> > <<<I have found, and verified with several other mead 
> > makers... that tupelo
> > honey (a medium-dark honey) naturally ferments slow.>>>
> > I can second that as well.  I've done three with tupelo and 
> > they've each
> > been nail-bitingly slow.
> Heather honey is apparently (according to my friend who works 
> in a small
> winery which makes a lot of mead and are always doing research for new
> products) another one that takes a very long time to finish - 
> but a very
> good mead when it is!
> I must try it sometime.
> KP

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