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Mead Lovers Digest #1608
Subject: Mead Lover's Digest #1608, 12 November 2012
From: mead-request@talisman.com
Mead Lover's Digest #1608 12 November 2012
Mead Discussion Forum
Contents:
Re: Mead Lover's Digest #1606, 3 November 2012 ("thnkfree@frontier.com")
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Subject: Re: Mead Lover's Digest #1606, 3 November 2012
From: "thnkfree@frontier.com" <thnkfree@frontier.com>
Date: Mon, 5 Nov 2012 06:47:46 -0800 (PST)
RE:pre-crystalization or glucose deficient...
Well, by definition if you remove the glucose you will make the flavors
less complex, but removing glucose could possibly allow the tasting of
other flavors that may or may not get covered up in the presence of the
glucose. So there's that.
I think you may have to use some special chemistry equipment to crystallize
out one specific sugar which could get spendy. Also, I'm not sure what
the reference to diabetes was, but in case you were suggesting that by
removing the glucose you would make mead safer for a diabetic I am afraid
that is not the case. The body turns fructose into glucose anyway as part
of the digestion process.
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End of Mead Lover's Digest #1608
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