SC - birch
Tyrca
Tyrca at aol.com
Fri Oct 24 11:47:38 PDT 1997
In a message dated 97-10-24 01:04:44 EDT, you write:
<<
A recipe recently found for birch leaf wine (Actually a leaf wine in
general recipe; since I live in Oak Heart, I am going to do the oak leaf
wine this next spring): Pick 4 qts. of very young oak or birch leaves in
the early spring when the leaves are the size of a mouse's ear. Pour four
pints of boiling water over the leaves, let stand for a day, and then
strain. Warm the liquid to dissolve two lbs. of sugar ( I think I'm going
to use honey instead and make it a oakleaf mead). Add one half cup lemon
juice and when cool, one tablespoon of yeast. Add water to make a volume
of one gallon, and ferment.
>From the chapter on Family Wines in _ The Beers and Wines of Old New
England.
Lady Beatrix >>
Dear Lady,
I do not have a lot of experinece with meads, I have only done two, but
my first won first placein our Baronial Brewing and Vingning contest. I would
bevery interested in the results of your Oakleaf mead, as I am aware of how
much tannin is in the oakleaf. From what I have read, tannin can be
detrimental to yeast production. Of course, since you are using very young
leaves, the tannin level might not be too high. And I am curious what kind of
yeast you are planning to use. If this is your first effort please, please
PLEASE
.
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