Greetings good Gentles, I was wondering if there have been any good studies on what's available to brewers today, that best approximates the yeast used by ...
Hello all. We are new to brewing (in the SCA) and have a couple of questions. In a lot of recipes we have found there are ingredients that we are unsure of...
... This is a brand name for potassium metabisulfite, the usual source of sulfites in wine/mead. It is an antibacterial agent which is generally quite...
none were used in period, so no they are not *necessary*, however they do have value. DONT add campden after yeast, it needs to be added 24hrs or more pryor to...
Hello All, I am new to this group so thought I would introduce myself, Sca name lady Lynnette Cantwell, aka Sonya. I curently live in Anchorage Alaska until...
I am starting a batch of sack using White Labs WLP029 German Ale/Kolsch Yeast. Supposedly, it will produce a fruitier mead. I expect the sack will have a lower...
... Campden Tablets: Sulfiters, when wet, it makes Sulphur gas to kill off wild yeasts. Not needed if you are boiling you get the same end result with out...
... That's a tough one. There are a couple of things that make that one hard. First, they did not know what yeast was then. Even the first versions of the...
Some Belgains still use open fermentation, but I suspect the reason for the success is that they are also releasing the yeasts they are using back into the...
On Apr 12, 2005 12:32 PM, eadriclongfellow ... I think even that would be off, unless one lived in europe, what with the local variance in yeast populations.. ...
Actually, that is not bad advice for try to brew authentic medieval beer. Belgian beer uses a mix of yeast, wild yeast, and bacteria in it to make authentic...
... Be aware that in period, yeasts as an organism had not been discovered yet. It wasn't until the 1660's and later (and the invention of the microscope)...
... In the Michael Combrune brewing book I'm reading from 1762, "unstable sugars" are precisely what they talk about. It is clear that they do not know what...
Greetings all, Besides myself, there has been a history of brewing (and other production of alcohol), in my family's home since before prohibition. It's a...
... That's exactly how it works. The local environment is saturated with good strains. Same is true of sourdoughs, which are also very locally mediated. ...
It is a week and a half before Passover, and Mead is one of the traditional beverages that European Jews would drink over the holiday (in addition to the more...
Stephen Berman
stephenberman804@...
Apr 13, 2005 1:37 pm
4506
If you are talking strictly about mead, all recipes are the same. Honey, water and yeast. For a period recipe, don't boil the honey/water mixture, don't use...
Thank you! Is there no danger of contamination?...
Stephen Berman
stephenberman804@...
Apr 13, 2005 3:10 pm
4508
Actually, for a period recipe, it is the contamination which starts the fermentation process. I was recommending that sort of tongue in cheek. As a modern...
I've gotten good honey from the Whole Foods chain. They sell a brand called "Some Honey". They have several varieties available, and will give you a discount...
Greetings- Erick, you said: "For a period recipe, don't boil the honey/water mixture, " I find this statement interesting because I don't see how it can be...
I haven't read Cindy's book yet, but I would guess that somewhere after the boil process is an introduction of a source of yeast. I was suggesting not to boil...
If you do that, make sure you use unpasteurized honey ;-P ... From: "Erick Maxskelly" <erickmaxskelly@...> I haven't read Cindy's book yet, but I would...
On Wed, 13 Apr 2005 21:07:44 -0500, Erick Maxskelly wrote: > I haven't read Cindy's book yet, but I would guess that somewhere > after the boil process is...
Would it be sufficient then just to boil the water? ... On Wed, 13 Apr 2005 21:07:44 -0500, Erick Maxskelly wrote: >Â I haven't read Cindy's book yet, but I...
