[Sca-cooks] Royal authenticity

[aeduin]

Do you have a recipe for the unfermented ale?

aeduin

At 06:42 AM 9/26/2003, you wrote:


>Under the circumstances, I certainly would have no actual complaint about 
>the Brisk, etc. We tend to do lemonade or soft apple cider, around here, 
>mostly.
>
>But we've also brewed fresh ale, unfermented, which is sweet, malty, and 
>nourishing, if not as clear as its aged counterpart. We've even 
>force-carbonated it. Same for various meads, plain and spiced.
>
>But given the effort involved, you may find that the level of appreciation 
>is such that it may or may not be worth it in your area.
>
>Adamantius