BVC - Re: BVC: Meade instructions for beginners (fwd)

[Collectively Unconscious]

On Wed, 9 Feb 2000 Chuck_CTR_Graves at mmacmail.jccbi.gov wrote:

> You know I have to ask this:
>     What is the definition of "traditional"?

Water, honey, yeast. No additives. 
I tend to mistrust the 16th century trend to call anything with honey
mead. 

I lean towards long. Short I'd throw more into the beer cross breeds.

Mild sweet to sweet, but again short of 16th century trends towards suryp.
When working with a substance that dervies its flavor mainly from its
sugars, I find the concept of a dry mead to be an oxymoron.

Hamlin


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