BVC - RE: hist-brewing: Braggots

James May robmay at home.com
Sat Nov 21 17:20:13 PST 1998


At 07:39 PM 11/21/98 -0500, you wrote:
>True.  But tell me something, is it labeled as a metheglin because of the
>malt or because of some spices?  If there are spices, of what
>variety/quantity?
>
>BTW, I think you responded solely to myself.
>
>Mongo
>
>	-----Original Message-----
>	From:	James May [SMTP:robmay at home.com]
>	Sent:	Saturday, November 21, 1998 6:08 PM
>	To:	John Purdy
>	Subject:	RE: hist-brewing: Braggots
>
>	At 04:52 PM 11/21/98 -0500, you wrote:
>	>	Duncan Faramach MacLeod wrote : 
>	>
>	>	Hello Folks,
>	>	Duncan Faramach MacLeod here,
>	>	I looking for any references (no matter how obscure!) to
>braggots.
>	>Any
>	>	help would be appreciated!
>	>	Thank you
>	>	DFM
>	>
>		Though it is labeled as a metheglin, "To Make Metheglin",
>	in the Falconwood Press reprint of Digby, #50, the recipe calls for 
>	"two good handfuls of grinded Mault,"  This should also be looked at
>as a
>	Braggot.
>
>	James May
>	Jehan Yves de Chateau Thiery
>	Laurel, MD.
>	Barony Lochmere, Atlantia
>	robmay at home.com
>
It uses 2 large nutmegs for spice. 8 gals. of water, 16 lbs of honey and
the 2 handfuls of mault are the only other ingredients. 
	I'll repost this to the list.

Jehan Yves
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