ANST - was INTERNET...now A&S...

Karen Evans tyrca at yahoo.com
Mon Jun 8 09:42:46 PDT 1998


>>>>>>>>
It was in the carboy just over a year, and still
needs to mellow the
alcohol bite out of it. It's very alcoholic, but
not sure how high since
the initial SG readings were difficult to get.
This batch was done thanks
to Mistress Clare who suggested it and went and
got the strawberries.

Ciao,

-- 
Phelim "Pug" Gervase 
<<<<<<<<

Interesting.  I would have used more strawberries, and maybe a
different sweetener since processed sugar can leave such a strong
after taste.  Have you sampled it yet?  I guess using honey would make
it a sparkling strawberry mead instead of champagne, but that is just
a technicality, since champagne is named after the grape, not the
bubbles.

Tyrca




 
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