Mead Lovers Digest #0501

eZine lover (@eZine)

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Mead Lovers Digest

 · 7 months ago

Subject: Mead Lover's Digest #501, 2 October 1996 
From: mead-request@talisman.com 

 
Mead Lover's Digest #501                                  2 October 1996 

            Forum for Discussion of Mead Making and Consuming 
                      Dick Dunn, Digest Janitor 

Contents: 
  Web site of possible interest (Tidmarsh Major) 
  Re: Capsican Mead (Steven Rezsutek) 
  greetings from Brazilian Mead Makers (Rogerio Abreu) 
  Quince (WILLIAM_D_MCCALLUM@Non-HP-Exeter-om2.om.hp.com) 
  Choice of honey (Jonathan Day) 

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Subject: Web site of possible interest 
From: Tidmarsh Major <tmajor@parallel.park.uga.edu> 
Date: Thu, 26 Sep 1996 08:10:10 -0400 (EDT) 

Hi all- 

I recently re-subscribed after a summer hiatus, and it's good to be back. 
I'm working on a website that may be of interest, so I thought I'd pass 
along the URL: http://parallel.park.uga.edu/~tmajor/reynolds.html 

For my dissertation I'm working with a 14th C English manuscript that 
contains what appears to be the oldest extant English mead recipe (please  
correct me if you know of an older one). You'llfind a paleographic  
description of the MS on my web page as well as textsof several pages,  
including folio 20r "ffor to make mede."  It's still under construction, 
so bear with me, and check back in a couple of weeks when I get facsimile 
images up and running.  

Thanks, 
Tidmarsh Major 
tmajor@parallel.park.uga.edu 

------------------------------ 

Subject: Re: Capsican Mead 
From: Steven Rezsutek <steve@synapse.gsfc.nasa.gov> 
Date: Thu, 26 Sep 1996 10:27:06 -0400 

 
William Chellis writes: 
 > We want to try a hot pepper(capsican) mead.  We don't know where to  
 > start.  I'm sure someone can HELP. 

 
Dick Dunn, Leigh Ann Hussey, and I all described chile meads of some 
form or another some time ago in the Chile-Heads digest.  If you have 
web access, go to: 

        http://neptune.netimages.com/~chile/archives.html 

and run a search on mead in volume 1.  That should get you going. 

Memory fails me at the moment, but it's likely that there are recipes 
in the mead archives as well.  I don't know if they've been indexed, 
but instructions for accessing them are at the head of each digest. 

Good luck, 

Steve 

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Subject: greetings from Brazilian Mead Makers 
From: Rogerio Abreu <rogerio@persocom.com.br> 
Date: Sat, 28 Sep 1996 21:30:56 +0000 

 We are producing hydromel, very good one, strong alcohol percentage, 17%. 
   We have got a lot of excelent  low price  honey, and we are trying to do 
something to rise our income with our apicultural activities. 
   Please, tell us if is there any danger in producing something else than 
ethilic alcohol when making hydromel ? 
   We are taking all care in order to avoid any contamination with wird 
ferments during all the process. 
   We are making this mead in a scientific method. 
   It seems to us that the alcohol in our mead goes directly to the blood 
current, without any trouble, just like if we are getting a shot of alcohol 
in the veins. 
    Is it possible to happens or is it just a impression we have got? 
    Also is the hydromel, by any motive, kind of afrodisiac ? or at least 
genesic?? 

------------------------------ 

Subject: Quince 
From: WILLIAM_D_MCCALLUM@Non-HP-Exeter-om2.om.hp.com 
Date: Mon, 30 Sep 96 14:39:31 -0400 

Item Subject: cc:Mail Text 
     I have the chance to get quince from a neighbor.  Has anyone ever made  
     a mead with quince?  It more than likly would be a still sweet mead. 
     Any problems etc. Email would be fine. 
      
     Thanks Bill 

------------------------------ 

Subject: Choice of honey 
From: Jonathan Day <jcday@jpd.ch.man.ac.uk> 
Date: Tue, 1 Oct 1996 16:48:18 +0100 (BST) 

Hi 

I'm trying out an experiment using four different types of honey 
(Wildflower - no specific location, Cheshire - no specific flower, 
New Zealand white - not sure how specific that is, and New Zealand 
Manuka) to see just what the effect is of using different types of 
honey. All are brewing under identical conditions and all other 
ingredients were mixed together first, to ensure total uniformity. 

Since others will have tried similar experiments, I'm wondering if 
there's anything written up on the effects of using different 
honeys, either individually or mixed. 

(Hmmm - that could be interesting - Manuka honey has antibiotic 
properties. If that batch doesn't turn out too foul, then mixing a 
little of that in with regular honey might make pasteurising 
unnecessary.) 

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End of Mead Lover's Digest #501 
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