[Sca-cooks] May wine

K C Francis katiracook at hotmail.com
Tue May 12 15:26:40 PDT 2009

I remember using the fresh herb and just a little in some dry white wine to see what it was like.  I got a flavorful new beverage that I'd like to do again.


> From: adamantius1 at verizon.net
> To: sca-cooks at lists.ansteorra.org
> Date: Fri, 8 May 2009 09:34:40 -0400
> Subject: Re: [Sca-cooks] May wine
> On May 8, 2009, at 9:17 AM, devra at aol.com wrote:
> > I only tasted May wine once, many years ago. It was pretty nice. Now 
> > I've just planted a sweet woodruff in one of my herb pots, so I 
> > wondered... what kind of wine? approximately how much herb? how long 
> > to soak together?
> There ism in fact, a May wine Wiki page (not to be confused with the 
> May Wine page, which concerns a musical):
> http://en.wikipedia.org/wiki/May_wine
> It says, among other things, that sweet woodruff is mildly poisonous, 
> but 3 grammes (is a gramme a gram?) of woodruff per liter of wine is 
> within reasonable limits.
> I'm sort of assuming they mean the dried herb, and I have no idea how 
> long it infuses. I guess if you're within that safe window you can 
> experiment a bit on infusion times.
> Adamantius
Windows Live™: Keep your life in sync.

More information about the Sca-cooks mailing list