Mead Lovers Digest #0205

Published in

· 8 months ago

 

Mead Lover's Digest #205                            Wed 15 September 1993 

 
        Forum for Discussion of Mead Brewing and Consuming 
               John Dilley, Digest Coordinator 

 
Contents: 
  Yeast attenuation, pyment, hippocras (Joyce Miller) 

 
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Date: Mon, 13 Sep 93 08:30:49 -0400 
From: jmiller@genome.wi.mit.edu (Joyce Miller) 
Subject: Yeast attenuation, pyment, hippocras 

Does any one out there know the attenuation of various mead-type yeasts, 
namely: Red Star Pasteur Champagne, 
    "    Pris de Mousse 
    "    Montrachet 
Vierka Mead Yeast 

I'd like to be able to reliably make a slightly sweet mead, and I need to 
know the EXACT percentage alcohol these wee beasties will konk out at. 

Also: I just got some wild grapes (Concord-type), and I wanted to make some 
Pyment & Hippocras.  What kind of spices do people put in Hippocras, and do 
you "brew them in", or add them later (or before serving).  All of the 
stuff I've seen says to put them in before serving, and I was wondering if 
anyone out there had done it differently. 

- -- Joyce 

- -------------------------------------------------------------------------- 
Joyce Miller                                     jmiller@genome.wi.mit.edu 
Whitehead Institute / M.I.T.                     617-252-1914 (phone) 
Center for Genome Research                       617-252-1902 (FAX) 
1 Kendall Square, Bldg. 300 
Cambridge, MA 02142 
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End of Mead Lover's Digest 
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