[Sca-cooks] Tenth Century Mead Recipes

[Saint Phlip]

Actually, Stefan, Adamantius' friend Ateno, and Adamantius brewed a
very lovely dry mead that I had the opportunity to taste (far too long
ago). Somehow, there is a misapprehension that mead, being made from
honey, should be sweet. As Bear has said, it depends on how thoroughly
it is fermented. Most brewers of sweet meads add sweetening after the
fermetation cycle is finished.

On Wed, Aug 29, 2012 at 11:17 PM, Terry Decker <t.d.decker at att.net> wrote:

> I think you are assuming this is a sweet drink.  Depending on the
> thoroughness of the fermentation, it could be a dry drink.  Even if it is
> sweet, I see no problem with saffron being used as a flavoring, as with the
> anise in arak, or to impart a yellow color to the wine.

> Bear
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Saint Phlip

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