hist-brewing: mangos

[Marc Shapiro]

As others have said, I prefer to boil the water, remove from the heat
and add the honey.  This does a good job of sanitation from my point of
view.

I try to avoid the use of sulfites (excvept for sanitizing equipment)
whenever possible.

I have spent many years booth entering and judging fermented beverages
in the SCA.  I have received and given excellent scores and have never
counted off, or benn counted off, for not boiling the must.

HTH

Wassail!

Marc

jpbrew wrote:
> 
> 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?
> Johann

-- 
Marc Shapiro                         "If you drink melomel every day,
m_shapiro at bigfoot.com                you will live to be 150 years old,
Please visit "The Meadery" at:       unless your wife shoots you."
http://www.bigfoot.com/~m_shapiro/   -- Dr. Ferenc Androczi, winemaker,
                                     Little Hungary Farm Winery