Fw: [SCA-dist2] Fw: [Mid] Mead recipe?????

Phlip

phlip@morganco.net

Philippa Farrour
Caer Frig
Southeastern Ohio

The World's Need

So many Gods, so many creeds,
So many paths that wind and wind,
When just the art of being kind
Is all this sad world needs.

- Ella Wheeler Wilcox
-----Original Message-----
From: PBLoomis@aol.com <PBLoomis@aol.com>
To: SCA-dist2@onelist.com <SCA-dist2@onelist.com>
Date: Monday, June 28, 1999 6:24 AM
Subject: Re: [SCA-dist2] Fw: [Mid] Mead recipe?????

>From: PBLoomis@aol.com
>
>In a message dated 6/27/99 9:30:56 AM EST, phlip@morganco.net writes:
>
><< 2. 1/2 pkg of regular yeast
> >
> >This is because I didn't want to go to the trouble of getting all the
> >"proper" things before trying to brew... mainly out of economy and
> >laziness, but justified by medieval method.
> >>
> The problem with using bread yeast, which I assume is what you
>mean by "regular yeast", is that it introduces its own flavor, which is
>that of bread. Every ingredient you put into your brewing adds its own
>flavor. In an ale, the malts are primary, with the hops close behind,
>and the yeast close behind the hops. In mead, the honey is primary,
>with the adjuncts close behind, and the yeast close behind that.
> The flavor imparted by the yeast is often under-estimated. Wyeast,
>my preferred supplier, offers about a dozen ale yeasts, and each gives
>the final product a different flavor.
> To use a modern bread yeast is far from Period, since that yeast
>has been specially bred for something else. I recommend you use
>a champagne yeast, sweet or dry to your taste, instead. Strangely
>enough, that's actually closer to Period practice.
> In joy and service, Scotti
>
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From: "Alderton, Philippa" <phlip@morganco.net>
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Received on Mon Jun 28 12:36:18 1999