SC - Re: sca-cooks Feast Budget

[Dottie Elliott]

Sugar, like salt at honey concentrations (I am talking about from the
hive, not diluted) is leathal at the cellular level (essentially to dry
for the bacteria)

Susan (my mom was a micro-biologist, but I have forgotten a lot of it)


On Tue, 15 Apr 1997 00:26:27 -0500 gfrose at cotton.vislab.olemiss.edu
(Terry Nutter) writes:
>Hi, Katerine here.
>
>Allison asked:
>
>> So, Katherine, is that why we dilute the honey to make the mead?  
>;-)
>
>My impression is that yeast can't handle anything that intense either;
>but I'm neither a microbiologist nor much of a brewer!
>
>Cheers,
>
>-- Katerine/Terry
>
>