HERB - stevia

[Katherine Blackthorne]

Niki Armanasco wrote:
> 
> Magdalena,
> 
> I have successfully produced a couple of very sweet, very low alcohol meads using bread yeast.  I have a number of friends in the SCA who love the taste of mead but dont like much alcohol.
> 
> Using the bread yeast gives you fermentation but not at a very high level.  I found that using this type of yeast increased my brewing and settling time a little but the results were more than worth it.

I, too, brew mead.  My "old standard" is the lemon-nutmeg mead found in
the Knowne Worlde Handbook that uses wild yeast.  (You don't add any,
just let the yeasties find your must.)  In my experience, sometimes it
ferments, sometimes it doesn't.  (The fermented stuff is lightly
carbonated. If the bottle I open is flat, I share w/the younger [under
21] crowd.  If it's lightly fizzy, I don't.)  In any event, even the
fermented bottles are so lightly alcoholic that I have never been able
to get "buzzed".  It makes a nice, light, sweet drink and lets me keep
my head clear.  Everyone loves it.

Just my 2 pence,
--Katherine Blackthorne


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