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

[Robin Carroll-Mann]

On 6 Apr 2002, at 4:41, Liam Fisher wrote:

> 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.

Thank you.  My second project (a cyser) is bubbling away with ale
yeast.  It will be interesting to see how each of them comes out.

>  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

The "native yeast populations" in my house are likely to be a
mixture of Red Star and sourdough.  I bake.  Hmmm.... sourdough
mead.....  :-)


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net