BVC - RE: hist-brewing: Braggots
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
>BTW, I think you responded solely to myself.
> -----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
> > 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
> 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.
Go to http://lists.ansteorra.org/lists.html to perform mailing list tasks.
More information about the BVC