SC - feasting and religion (longish)
Ted Eisenstein
alban at delphi.com
Sat Mar 3 20:34:59 PST 2001
>An ex of mine made a wonderful chili mead. His regular meads were fairly dry,
>compared to the commercial cloying stuff, and marvelously drinkable. The chili in the
>mead added a bit of depth (and not like a depth charge) and both enhanced the dryness
>and was mitigated by the sweetness - if that isn't an oxymoron. He generally used
>champagne yeast. He said it made a difference. I don't know. I help him during parts of
>the process but i'm neither brewer nor vintner.
His Grace Shadan, from Calontir, once made an onion wine; by all accounts it
tasted awful, but made for wonderful cooking wine. ..
Alban
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