hist-brewing: Buckwheat mead - fining

PBLoomis at aol.com PBLoomis at aol.com
Wed Jan 24 05:55:56 PST 2001


In a message dated 1/23/01 6:32:01 PM Central Standard Time, 
srichens at sprint.ca writes:

> I put the wax in
>  a tomato paste can and sat that in a pot of hot water.  Sealing wax doesn't
>  seem to be the thing to use, either, being too hard.  Does anyone know what
>  wax is traditional for sealing fortified wines?
>
    I'd use beeswax, which is more pliable than paraffin.
    Scotti

-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com



More information about the hist-brewing mailing list