[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):
> 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.
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