SC - creations and creativity
John and Barbara Enloe
jbenloe at mindspring.com
Sun Jun 21 09:53:58 PDT 1998
Phillipa:
Small mead is a low alcohol honey-based product. We do not stabilize the
wine, so the yeast remains active creating pressure in the bottle which
results in a "sparkling" product. (Requiring that the corks be wired down
or the use of caps and that champagne bottles be used to prevent
exploding.) After reading up on melomels, I wanted to experiment to see if
the flavor of a fruit (cherry) could be "steeped" into a small mead to add
a dimension to its flavor without requiring a greatly increased aging
period. (Our regular small mead is ready in about a month to three
depending on the fermentation temp.) I was right in assuming the aging
would take longer; about 6 months before the flavors "blended" and lost the
sharp yeast taste. It is very dry, but tasty. (No wonder the judges
thought I didn't know WHAT I was talking about in describing my own wine;
the cherry wine I entered at the same time as the cherry small mead was
almost cordial-sweet.) Lesson learned: Never enter two products with
similar ingredients.
Does this give you the info you required???
Ania
At 12:22 PM 6/21/98 EDT, you wrote:
><< and a cherry small mead >>
>Excuse me please, but what is small mead?
>Thanks! Phillipa
>============================================================================
>
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>============================================================================
>
In Opera Est Honos.
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list