Originally Posted by mgayer
Where I am going with this is that the medieval period tastes would have been woody flavored.
I am glad you guys are here. really. I don't mean to come off as a Richard. Please consider the following - for discussion purposes only-. If you choose to be personally insulted I see your 2 handed cleaving sword and raise you Smith and Wesson, OK?
I don't see this as worth arguing over. However - and I recognize up front you are going to do what you want- what I learned during my BA in Anthropology with a strong concentration in Archeology is mankind has been fermenting stuff in ceramic vessels for a really long time.
Did somebody in the Middle Ages in Europe ferment stuff in wood? Sure. Do you want to make a woody mead, go ahead. I don't believe for a moment that fermenting in wood only is the one true Tao of medieval mead though.
Which English Pale Ale is, to this day, fermented in troughs made out of slate, the same rock used for blackboards? Are some meads going to work better with some wood to them? Sure. I have only made six gallons of mead, lifetime. I just racked all six from glass primary to glass secondary last weekend. To me these are some pretty delicate flavors.
It seemed to me the whole point of medieval technology was to solve the immediate problem with whatever materials are at hand, sort of one big long 800 year episode of MacGuyver. And that was my whole problem with/ why I didn't join the SCA.
Congrats on learning old English, I am sure that was a major pain in the neck. I would be really interested to hear some mead and beer recipes from you, but as a gourmand (not to be confused with a gourmet) I am going to use the technology I choose to produce the best tasting result I can envision from whatever recipe you translate.
Sorry to go off on you. The one that really roasts me is 'purists' putting oak chips in their IPAs, as if Elizabethan and Victorian English don't include the word "barrel pitch".
And what is drestus? Is that an early spelling/ form of detritus? Sorry, my OED is boxed.
Not to pick on mgayer, but if I racked to a "large wooden barrel" why would I lift it to a higher shelf instead of leaving it on the floor?
Not to pick on ShadowWulf, but the first gallon of mead I ever made got sampled two hours after I pitched the yeast and was gone on day 21. It was tasty too ;-)
Just keeping it real fellas.