jpbrew at pinn.net
Sun Jun 30 21:58:24 PDT 2002
Let me add alittle to the first question concerning boiling honey for mead.
For SCA competition, I would think that boiling the mead would be consistent
with period recipes, and therefore necessary if entering a mead in such a
competition. Am I right in assuming this?
----- Original Message -----
From: Jean-Paul Blaquiere <japester at ucc.gu.uwa.edu.au>
To: <hist-brewing at pbm.com>
Sent: Sunday, June 30, 2002 10:25 PM
Subject: Re: hist-brewing: mangos
> > On Jun 30, jpbrew illuminated :
> > Hi all. I have two questions that I would like some in put on.
> > First-To boil or not to boil honey for meads.
> either or, take your preference. Both methods work. My preference (in
> few batches of mead I've made) is to slowly simmer with the lid on the
> All the impurities still float to the top, but the lid catches most of the
> volatiles. I open it up occasionally and skim the scum off the surface.
> > Second- I'm going to try to make a Mango Melomel.
> good luck! i've tasted a couple of commercial mango wines and one tasted
> vaguely like mangoes, the other tasted quite strongly of them. I am a big
> big fan of mangoes and have contemplated fermenting them but they usually
> eaten before I reach that stage! Let us know how it goes.
> Jean-Paul Blaquiere || Avatar of Computational
> japester at ucc.gu.uwa.edu.au || Thaumaturgy
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