Mead Lover’s Digest #205 Wed 15 September 1993

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


Yeast attenuation, pyment, hippocras (Joyce Miller)

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Date: Mon, 13 Sep 93 08:30:49 -0400
From: (Joyce Miller)
Subject: Yeast attenuation, pyment, hippocras

Does any one out there know the attenuation of various mead-type yeasts,

  • 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
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