[Sca-cooks] Mead or honey water syrup?

[Amy Cooper]

Since fermentation is not described, and pellitory doesn't seem to be
anything that could cause fermentation, I think Perry is correct. It
seems to be that this is a medicinal "tincture" made by steeping the
pellitory in honey-water.

Ilsebet

On Mon, Nov 1, 2010 at 5:06 PM, Suey <lordhunt at gmail.com> wrote:
> Alcohol was permitted during the Omeya rule in Al-Andalus. During this time
> you have the beginning of sherry production in Jerez. When the Berbers took
> over wine was "prohibited" but under the light of the moon it was consumed.
> Toying around with my blog today, I became aware that I do not know what
> pellitory has to do with this honey-water. Our English Mrs. Glasse uses
> yeast and lets it ferment 2-4 months. In the Spanish version pellitory is
> added instead of yeast and it is drunk immediately.
> Perhaps Perry is correct in translating this as "honey water" and I am
> incorrect calling it mead?
> Suey
>
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