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Thank you for your input.
<br> The method of carmelization you mentioned
from Managier de Paris is a long standing practice common to France and
the lowlands. The first mention of something similar that i am aware
of is from a Northern Bretton Braggot, circa late 1200's, recipe
i copied awhile ago. A more complicated carmelization schedule is
found in some Fresian,Saxland (i.e. Holland) and Danish recipes.
Typically, these recipes call for a rather complicated regimen of
boiling raw honey along with various spices, bark and saw dust. This
boiled goo is then placed into boil pot along with the wort or occasionally
into the fermenter.
<br> Oh, by the way, if you make the Cornish braggot
you can get great results with carboys and oak chips. If anyone wants
the procedure i worked out just let me know. I'll post it if three
or more people express interest.
<br> Finally, i've found just about every gruit herb
that i could ever need state side so if the readership at large wants the
G<sup>2</sup> be sure to let me know, other wise i'll just focus on other
stuff.
<br>
<p>Thea & Jeff wrote:
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<pre> The recipe actual calls for something called "blacked sugar"</pre>
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<p><br>Is it possible that the sugar was carmelized? There's that mead
recipe in Le Managier de Paris that says you should boil the honey until
it starts to grow producing " globules which burst and as they burst emit
a little smoke which is kind of dark". I have always thought this meant
the sugars were carmelizing at the bottom of the pot. When I made it
<br>the slightly caramely taste was great.
<p>Thea</blockquote>
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