SC - birch

[Woeller D]

Tyrca, 
Any chance you'd be willing to put out fairly detailed instructions (ie:
explain equipment used, and how, ingredients and amounts, steps and
lengths of time they took) for these?  They sound wonderful, and I would
love to duplicate them, or possibly just understand the process, so I
could make something similar.  Merci 
Angelique

Tyrca at aol.com wrote:
> 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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