Stumbled a cross this while surfing the net.
https://www.academia.edu/31052051/Of_Hony_-_A_collection_of_Mediaeval_brewing_recipes
https://www.academia.edu/31052051/Of_Hony_-_A_collection_of_Mediaeval_brewing_recipes
Of Hony - A collection of Mediaeval brewing recipes
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madscientist451
Well-Known Member
Thanks for posting!
Here's a recipe/method that looks interesting:
"Toast dipped in the dregs of beer" looks like a great way to add the yeast!
75. The Muscovites love Hydromel.
But The Muscovites care not much for Rhenish nor French Wines, thinking them not strong enough; but theylove Hydromel, which they order with Cherries, Straw-berries, Mulberries, or Rasp-berries. That they makewith Rasp-berries is the most pleasant of any. To make it well, they put the Rasp-berries a-soaking in fair waterfor two or three nights, till the water bath got their taste and colour. Into this water they put some of the purestHony, allowing to every pound of Hony three or four of water, as they would have the Hydromel strong orsmall. They put into it a Toast dipp'd in the dreggs of Beer, which is taken out as soon as the Hydromel beginsto work, left, continu'd longer, it should give it an ill tast. If they desire it should be long a-working, they put itinto some warm place; but if it be for present drinking, they put it in a cool place, where it soon gives overworking, and then is taken off the Lees to be spent. To better the tast of it, they put in a little bag of Cinnamon ,and grains of Paradise, with some few Cloves. Some instead of fair water, steep the Raspberries 24. hours incommon Aquavitz, which gives the Hydromel an excellent tast.Common Hydromel is made of the Hony-combs, which they beat in warm water, stirring it much, andafter it hath rested seven or eight hours, they cleanse it through a Sieve, boil it, scum it, and without any moreado expose it to sale. (
The voyages & travels
– 1633-39)
Here's a recipe/method that looks interesting:
"Toast dipped in the dregs of beer" looks like a great way to add the yeast!
75. The Muscovites love Hydromel.
But The Muscovites care not much for Rhenish nor French Wines, thinking them not strong enough; but theylove Hydromel, which they order with Cherries, Straw-berries, Mulberries, or Rasp-berries. That they makewith Rasp-berries is the most pleasant of any. To make it well, they put the Rasp-berries a-soaking in fair waterfor two or three nights, till the water bath got their taste and colour. Into this water they put some of the purestHony, allowing to every pound of Hony three or four of water, as they would have the Hydromel strong orsmall. They put into it a Toast dipp'd in the dreggs of Beer, which is taken out as soon as the Hydromel beginsto work, left, continu'd longer, it should give it an ill tast. If they desire it should be long a-working, they put itinto some warm place; but if it be for present drinking, they put it in a cool place, where it soon gives overworking, and then is taken off the Lees to be spent. To better the tast of it, they put in a little bag of Cinnamon ,and grains of Paradise, with some few Cloves. Some instead of fair water, steep the Raspberries 24. hours incommon Aquavitz, which gives the Hydromel an excellent tast.Common Hydromel is made of the Hony-combs, which they beat in warm water, stirring it much, andafter it hath rested seven or eight hours, they cleanse it through a Sieve, boil it, scum it, and without any moreado expose it to sale. (
The voyages & travels
– 1633-39)
Last edited:
bernardsmith
Well-Known Member
Coincidentally - or was this what Jung called synchronicity - Susan Verberg posted the same source of medieval recipes in the mead thread upstairs. You might check out the discussion there.
OP
OP
Dang You are very correct I passed right over that! She should be happy her info is still out there and can be found.
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