[Sca-cooks] OT: We're in the honey!

[Liam Fisher]

*waves his hand and does the Jedi mind trick*

That is not the yeast you are looking for.  Try an ale yeast
before using a bread yeast.  That's more up the alley.
Modern bread yeasts are designed to work on a lower sugar diet and will have
some unpredictable results.

If you have some foam (barm) from a working brewing project, a cup or two
would do the trick as well.  Very period too.  And as Digby said "white and
clean barm."
Don't be like Mr Webbes and add mustard :-)

 You're not going to get too close to a medieval yeast strains unless you
want to rely on native yeast populations to ferment your mead.  It'll
ferment, and you can get some rather interesting results.  Digby details
some methods of native yeast fermentation as well.

Cadoc MacDairi
************************************************
Mountain Confederation
Shire of Blak Rose
East Kingdom
Under a rock

----- Original Message -----
From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Friday, April 05, 2002 10:53 PM
Subject: Re: [Sca-cooks] OT: We're in the honey!


> On 5 Apr 2002, at 16:57, Seton1355 at aol.com wrote:
>
> > --
> > [ Picked text/plain from multipart/alternative ]
> > I'm assuming that Red Star Yeast was not around when Digby wrote his
> > book. I'm just curious.... who said Red star was OK? and isn't yeast,
> > well, ... yeast? Phillipa
>
> There are different strains of yeast.  Although many brewers regard
> bread yeast with disdain, Digby says in one of his recipes for
> metheglin that one can use ale yeast or bread yeast.  Red Star is
> a modern commercial producer of bread yeast.  (They also make
> various brewing yeasts, but their bread yeast was what I had in my
> fridge.
>
>
> Brighid ni Chiarain *** mka Robin Carroll-Mann
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
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