SC - Re: sca-cooks V1 #390
L Herr-Gelatt and J R Gelatt
liontamr at ptd.net
Fri Oct 24 15:52:21 PDT 1997
In a message dated 97-10-24 17:23:23 EDT, you write:
<< carrot raisin mead
in the carboy now, I used Red Star Cote de Blanc >>
Sounds intriguing. My first was a white pyment, which is a grape juice mead.
My mentor, Lord Barat FitzWalter Reynolds, came up with Concord Pyment,
using Welch's concord juice. I have never liked red wine or grape juice, so
I started with Welch's White grape juice. I bottled it in Champagne Bottles,
and put it up a little early, to get a nice sparkle. It was wondermous!
Saturday I'm going to bottle my second try, current Methyglyn. I used
Knotts Berry Farm Current jelly, and a box of dried currents with the honey,
and it came out a beautiful light clear red. I think it will be great, but
we will have to wait a couple of months to be sure. the white pyment I
called Tyrca's Temptation, and I've named the current mead A Mazer's Grace.
(sorry) I'll let you know what it turns like.
Tyrca
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