>> To: [log in to unmask]
>> Date: Wed, 30 Sep 92 07:45:55 CDT
>> From: [log in to unmask] (CPU-SPP generic account)
>> Subject: Meads & mead-making from Cher Feinstein (with a recipe)
>> In order to get things rolling, I am submitting a reprint of an article
>> by the late Cher Feinstein. I always found it interesting, and while I
>> can not say it is the best way to make mead, it certainly is a way to get
>> started. Enjoy.
>> -Date: 29 Sep 89 17:36:00 EDT
>> -From: "FEINSTEIN" <[log in to unmask]>
>> -Subject: Meads & mead-making
>> Hello, all!
>> I noted 's recent request for mead-making info, but haven't had time to
>> respond until now.
>> Below you will find my basic recipe for making mead. First, however, some
>> basic tips and information.
>> Meads come in several basic types: meads, metheglins (spiced meads), and
>> melomels (meads made with fruit and/or fruit juices added). Many of these,
>> especially the melomels, are "species specific" (as it were). For example, a
>> cyser is by definition a mead made with apples or apple juice.
>> Use unblended honey when making mead, and raw honey if at all possible. Thus,
>> unless there is someone with an apiary in your neighborhood, the best place to
>> get honey is at a health food store or roadside stand. If the honey has bits
>> of wax, or other particulate matter in it, that can be strained out before
>> cooking. Do NOT, under *any* circumstances, use "blended to death" honeys,
>> like "SueBee". Remember: the taste and character of the honey you use will
>> be the principal determinants of the taste and character of your mead.
>> Please note that meads don't need any malt added, for *any* reason. Apart
>> from altering the flavor and character, there are quite enough fermentables
>> present already, thank you! :-)
>> Use a white wine yeast in brewing mead; "Montrechet" is recommended. *Don't*
>> use ale or lager yeast; the end result will most likely be exploding bottles!
>> Most mead recipes call for the addition of some citrus juice or tea (tannin).
>> This is important, as it balances the sweetness, preventing it from becoming
>> cloying. This is the same reason caffeine is added to many sodas.
>> The molecular structures of the sugars involved in meads are different from
>> those found in brews. Thus, meads can take anywhere from a few weeks or
>> months to several years to age properly. And, they won't taste very good if
>> one isn't patient; the time is necessary.
>> When adding honey to hot or boiling water, STIR CONSTANTLY!! Otherwise, the
>> honey will go straight to the bottom of the pot, where it will caramelize,
>> scorch, and otherwise ruin the whole thing. KEEP STIRRING, until the honey is
>> *completely* dissolved.
>> You will notice, in mead recipes, instructions to skim off any scum that forms
>> as the mead heats up. This is very important, as that scum is the equivalent
>> of the krausen in beer. Apart from the nasties in it that can contribute to
>> hangovers, there are nasties in the scum that can adversely affect the flavor
>> and appearance of the finished mead.
>> The length of time mead is allowed to ferment is the other principal factor in
>> determining not only the final alcoholic content, but how dry _vs._ how sweet
>> your mead will be. Remember: mead is not necessarily a sweet drink! Also,
>> meads can be sparkling, or still. It's all a matter of individual preference.
>> A word of warning about mead hangovers: they are the stuff of legend-- and
>> rightly so! The combination of high alcohol content (relatively speaking) and
>> high sugar content are perfect for the induction of the Ultimate Hangover.
>> One author I've read on meads, in an attempt to convey to the reader the
>> potential severity of a mead hangover, referred to the Biblical story of
>> Judith and the Holofernes. The author pointed out that Judith saw to it that
>> the Holofernes got thoroughly drunk on mead, waited until they had slept
>> awhile, and then had the Hebrew army attack-- beating on their shields! As
>> the author put it: "What else could the Holofernes do but throw down their
>> arms and accept slaughter with gratitude?"
>> Personally, I consider this description of mead hangovers to be both apt and
>> astute. :-)
>> Anyone with questions about mead-making can contact me at the addresses below.
>> The recipe for basic mead follows.
>> Yours in Carbonation,
>> Cher Feinstein
>> Univ. of Fla.
>> Gainesville, FL
>> INTERNET: [log in to unmask]
>> BITNET: CRF@UFPINE
>A'm swynsei Math, Cyn bum diaered..."
I had been marked by kind, before I became immortal...
Taliesin, in the Hanes Taliesen
"It is Mor Cylch, the maze of life,' Tegid told me. 'It is trodden in darkness with just enough light to see the next step or two ahead, but not more. At each turn the soul must decide whether to journey on or whether to go back the way it came.'
'What if the soul does not journey one? What if it chooses to go back the way it came?'
'Stagnation and death,' Tegid replied with mild vehemence. He seemed irritated that anyone would consider retreating."
from The Paradise War, by Stephen R. Lawhead
[log in to unmask] Robert Anders Connecticut, USA