SC - Endless Hills Green Sweet Tart Mead?

[Mike C. Baker]

I'm cleaning out old stuff, and realized that I *knew* the answer to
why the following worked...

- ---L Herr-Gelatt and J R Gelatt <liontamr at ptd.net> wrote:
> BTW, Puck, the best batch of plain ol' honey-mead Endless Hills 
> ever brewed was inadvertantly aided and abetted by a youngster 
> (not mine, I swear it). He dropped a green Sweet-Tart into the 
> cooling 5-gallon batch in the carboy as we all watched in horror
> from 5 feet away! It added that certain je-ne-sais-qouis. 
> The question remains, can anyone document Green Sweet-Tarts? 
> They appear to be the "secret ingredient" we've all been
> searching for!

Citric or Ascorbic acid (or combinations) in concentrated form, in a
suspension of sucrose, possibly fructose, and fillers (with certain
trace components delivering colorations). My first and so far best
batch of mead used about 6 oz. (US wet measure) of raspberry
lemonade to supply the citric acid, at about the same point in the
process. A couple of local barons introduced me to the concept, and
I have seen other modern recipes both silent and adamant about the
need for this step. To my taste, using a natural juice is preferable
to the commercially-available powdered citric acid.
 
> Aoife (Supressing the urge to call Puck "Cock-Robin")

But why was there any need for such an urge to be supressed?

<whistling tunelessly, the Kitchen Idiot is seen walking back into
the closet for cleaning supplies, grynning madly... closet = my
version of the "rock", with more space for squirreling away
ingredients, bottles, and such -- plus access via the service
passages to the rest of the Cathedral's amenities...>

===
Adieu -- Amra / Pax ... Kihe / TTFN -- Mike
(al-Sayyid) Amr ibn Majid al-Bakri al-Amra  /
Kihe Blackeagle (the Dreamsinger Bard) / 
Mike C. Baker: My opinions are my own -- no one else would want them!
Homepage: http://www.geocities.com/Area51/8661
Alt. e-mail: KiheBard at aol.com, MikeCBaker at aol.com

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