Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator
Send articles for submission to the digest to mead-lovers@nsa.hp.com
Send digest subscribe, unsubscribe, or any other administrative requests to
NOTE: There is now an MLD FTP archive on sierra.stanford.edu in pub/mead
Date: Mon, 13 Sep 93 08:30:49 -0400
From: jmiller@genome.wi.mit.edu (Joyce Miller)
Subject: Yeast attenuation, pyment, hippocras
Does any one out there know the attenuation of various mead-type yeasts,
namely:
- Red Star Pasteur Champagne,
- Pris de Mousse
- Montrachet
- Vierka Mead Yeast
I’d like to be able to reliably make a slightly sweet mead, and I need to
know the EXACT percentage alcohol these wee beasties will konk out at.
Also: I just got some wild grapes (Concord-type), and I wanted to make some
Pyment & Hippocras. What kind of spices do people put in Hippocras, and do
you "brew them in", or add them later (or before serving). All of the
stuff I’ve seen says to put them in before serving, and I was wondering if
anyone out there had done it differently.
– — Joyce
Joyce Miller jmiller@genome.wi.mit.edu
Whitehead Institute / M.I.T. 617-252-1914 (phone)
Center for Genome Research 617-252-1902 (FAX)
1 Kendall Square, Bldg. 300
Cambridge, MA 02142
End of Mead Lover’s Digest
- Mead Lover’s Digest #1653 Sat 4 January 2014 - January 8, 2014
- Mead Lover’s Digest #1652 Sun 29 December 2013 - January 8, 2014
- Mead Lover’s Digest #1651 Sun 3 November 2013 - November 9, 2013