This might seem a little silly to some...
I'm waiting for my very first batch of Mead (a JAOM) to finish bubbling, and for the fruit to to start dropping, so I can actually TRY a Mead.
I'm also continueing my genealogy research... currently focusing on ancestors from Yorkshire England, in the 12th and 13th centuries...
So I started thinking - if I wanted to create a "not 100% accurate, but a reasonable facimile of, a mead that COULD conceivably been made in England some time around 1300".
Honey, obviously... Wildflower? Clover? I'm guessin' not Orange Blossom.
What Yeast would be a reasonable facimile of what was PROBABLY available in England in the 1300's? I know I can't get THAT close with this.. I also have no idea about yeasts... I'm still reading yeast charts at GotMead, but don't really have a good handle on what's what yet.
What herbal or fruit components would be "most likely to be used" and native to northern England? Apples, I'm guessing?
I am more than willing to "cheat" by adding modern yeast nutrients... once I learn a little more about 'em, of course (I DID mention I haven't finished my FIRST batch of mead yet...).
I am happy to endure ridicule, or posts of "Search the forum, idiot... we talk about this every week". (I did, actually, but perhaps my Search-Fu is too weak...)
I'm waiting for my very first batch of Mead (a JAOM) to finish bubbling, and for the fruit to to start dropping, so I can actually TRY a Mead.
I'm also continueing my genealogy research... currently focusing on ancestors from Yorkshire England, in the 12th and 13th centuries...
So I started thinking - if I wanted to create a "not 100% accurate, but a reasonable facimile of, a mead that COULD conceivably been made in England some time around 1300".
Honey, obviously... Wildflower? Clover? I'm guessin' not Orange Blossom.
What Yeast would be a reasonable facimile of what was PROBABLY available in England in the 1300's? I know I can't get THAT close with this.. I also have no idea about yeasts... I'm still reading yeast charts at GotMead, but don't really have a good handle on what's what yet.
What herbal or fruit components would be "most likely to be used" and native to northern England? Apples, I'm guessing?
I am more than willing to "cheat" by adding modern yeast nutrients... once I learn a little more about 'em, of course (I DID mention I haven't finished my FIRST batch of mead yet...).
I am happy to endure ridicule, or posts of "Search the forum, idiot... we talk about this every week". (I did, actually, but perhaps my Search-Fu is too weak...)