Mead Lover's Digest #145 Thu 03 June 1993

 


Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator

 


Contents:

Re: mint mead (Jane Beckman)
please desubscribe me (klein2)
Re: Mead Lover's Digest #144 (June 02, 1993) (Robert Crawford)

 


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Date: Wed, 2 Jun 93 10:29:44 PDT
From: jane@stratus.swdc.stratus.com (Jane Beckman)
Subject: Re: mint mead

I haven't tried mint for flavoring (I'm afraid it might end up tasting like
toothpaste!), although orange mint certainly has potential. However,
following an 18th century recipe, I've used lemon balm with great success.
In this case, you simply pour the hot wort over the balm leaves and leave
it to steep for several hours, then strain it off and into your primary
fermenter.

I've also bottled off and put a single lemon verbena leaf in each bottle,
with lends a certain not-quite-recognisable flavor that was once described
as "flowery."

I wouldn't try wormwood. You remember something called absinthe, that rotted
folks' brains, until it was banned? That was wormwood. Be careful of that
stuff.

I've been considering trying pineapple sage, this year, myself. I've found
it makes an intriguing flavor in Carribbean dishes, so what might it do for
mead? We'll have to see…

Jilara [jane@swdc.stratus.com]

 


Date: Wed, 2 Jun 93 14:55:39 -0400
From: klein2@husc.harvard.edu
Subject: please desubscribe me

I'm leaving for the summer and don't think I'll be able to keep up w/
the MLD. Please cancel my subscription and thanks for all the great info.

S Jarret Klein

klein2@husc.harvard.edu


Date: Wed, 2 Jun 1993 17:06:30 -0500 (CDT)
From: betel@cegt201.bradley.edu (Robert Crawford)
Subject: Re: Mead Lover's Digest #144 (June 02, 1993)


> From: "George Paap" <George_Paap@oakqm3.sps.mot.com>
> Subject: Mint Mead

>

> Does anyone have any experience with mint, should I only add the
> mint tea at the end, or ferment some leaves with it.
> Thanks and festive brewing,
> George

>

I don't have the experience, but my brother does. He

apparently fermented with the leaves in, for a cold extract. It was,
IMHO, wonderful.

 



End of Mead Lover's Digest


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