BluegrassyBrewer
Active Member
So while perusing the library here at school I happened upon this book in the shelves. Very interesting to say the least, a must read for everyone who makes mead. One especially caught my eye, An Excellent White Meathe. In this recipe, he states that after a week to seven days he bottled this mead.
"After it hath remained in the vessel a week or ten days, draw into bottles. You may begin to drink it after two or three Months: But it will be better after a year. It will be very spritely and quick and pleasant and pure white."
Has anyone ever tried this conoction?? It seems to me that spritely here might mean carbonated, as it has only been fermenting a week or so before being bottled. Another interesting note is that he uses a "hot toft of White-bread spread over on both sides, pretty thick with fresh barm(??)"
If any of you have ever tried this or heard of someone who has, it would be interesting to see. I wish to find out if it works before I make 5 gallons and have all my bottles explode. But if Sir Digbie says it does, I see no reason why we should not trust it. Any ideas/suggestions/thoughts?
"After it hath remained in the vessel a week or ten days, draw into bottles. You may begin to drink it after two or three Months: But it will be better after a year. It will be very spritely and quick and pleasant and pure white."
Has anyone ever tried this conoction?? It seems to me that spritely here might mean carbonated, as it has only been fermenting a week or so before being bottled. Another interesting note is that he uses a "hot toft of White-bread spread over on both sides, pretty thick with fresh barm(??)"
If any of you have ever tried this or heard of someone who has, it would be interesting to see. I wish to find out if it works before I make 5 gallons and have all my bottles explode. But if Sir Digbie says it does, I see no reason why we should not trust it. Any ideas/suggestions/thoughts?