The Quest to Recreate a Lost and ‘Terrifying’ Medieval Mead
moses-palmer 2021-08-19 12:57:54 +0000 UTC [ - ]
I have never made mead myself however. Are the spices of so little consequence to the final flavour?
detritus 2021-08-19 15:26:06 +0000 UTC [ - ]
I've now found a site that sells them in my country and lo! Oh dear, so many other things I've never heard of to try too.
'Thanks?' :)
zimpenfish 2021-08-19 16:01:03 +0000 UTC [ - ]
"I used a pepper blend that included grains of paradise" sounds like they did have grains of paradise in there?
ixwt 2021-08-19 13:22:21 +0000 UTC [ - ]
No, they do have an impact on the final flavor. I don't know what long pepper or grains of paradise taste like, or what the yeast will do with the flavor compounds. In my experience, the quantity of spices in that volume will come through. I honestly feel like 20 cardamom pods will come through quite strongly, in my few years of experience of meads.
kevinmchugh 2021-08-19 13:21:13 +0000 UTC [ - ]
They would be pretty noticable in the finished flavor, I imagine. Mead flavor is often best described as "delicate", especially in lower abv meads. The carmellization and yeasts are probably going to be the most notable flavors here.
wizzwizz4 2021-08-19 12:04:03 +0000 UTC [ - ]
bigie35 2021-08-19 12:25:00 +0000 UTC [ - ]
rob74 2021-08-19 12:10:47 +0000 UTC [ - ]
404mm 2021-08-19 12:59:43 +0000 UTC [ - ]
I cannot speak for how authentic is the modern day recipe compared to what the author found. But it’s a mead. It’s sweet and contains alcohol :)
Btw (bitter) beer mixed with mead makes for one delicious drink!
hvs 2021-08-19 13:57:34 +0000 UTC [ - ]
unklefolk 2021-08-19 12:34:18 +0000 UTC [ - ]
mrob 2021-08-19 12:56:43 +0000 UTC [ - ]
https://www.brewersfriend.com/homebrew/recipe/calculator
It calculates based on volume of the combined ingredients. I assume dissolving 1 pint of honey in 9 pints of water will result in less than 10 pints of total volume. I don't know exactly how much, but guessing 9.5 pints total, and using raw honey and raisins as the fermentables, I get 11% ABV with the high attenuation D47 yeast, and 8.7% with the low attenuation S-04.
Caramelization will reduce the fermentability of the honey, but I am not sure by how much. My guess is that it's a small effect.
ixwt 2021-08-19 13:28:02 +0000 UTC [ - ]
EDIT: I grossly miscalculated the weight oz to lbs. This is only 1.5 lbs, which would be ~5-6%, making it more akin the ABV of a beer. Same caveat that it would have probably been lower due to the unfermentable sugars.
kevinmchugh 2021-08-19 13:39:07 +0000 UTC [ - ]
cmrdporcupine 2021-08-19 12:54:20 +0000 UTC [ - ]
danwills 2021-08-19 14:02:22 +0000 UTC [ - ]
Some yeast strains keep fermenting to (tolerate) a much higher ethanol percent than others, and the result of these more 'vigorous' yeasts is generally a 'dryer' result in brewing terms: A less 'sweet' result because all the sugars have been 'dried' out (ie roughly, consumed and converted to ethanol). This is not the only axis to think about here though! For mead to be 'sweet' in the end it either has to use a yeast that gives-up (for that much sugar) and hope that nothing else can live in there (not a bad bet for partially-fermented-honey actually), or to be sweetened after-the-fact (probably more common in modern 'Mead' products).
Fermentation involving a community of microorganisms (not just yeast) can often end up far dryer (especially given the time-frames they talk about in the article)! Many bugs can consume the 'waste' products that each other makes, and this variety can create enzymatically-linked cascades of molecular conversion-in-phases that can result in all sorts of unexpected "processing" of the "raw" molecules in the brew, including the hops components (if beer) and I'd think all those spices in traditional mead-recipes were probably undergoing some transformations too! Fascinating!
robarker 2021-08-19 14:14:25 +0000 UTC [ - ]
Darmody 2021-08-19 12:24:59 +0000 UTC [ - ]
CivBase 2021-08-19 13:40:37 +0000 UTC [ - ]
Sounds like this stuff really is the bee's knees.
CountDrewku 2021-08-19 13:18:58 +0000 UTC [ - ]
This woman appears to have a massive chip on her shoulder.
Edit: Oh whoops I forgot being sexist towards men is fine. If i swapped in a similar derogatory term for this woman that should be ok as well right? Yay DOUBLE STANDARDS!
the_third_wave 2021-08-19 13:04:50 +0000 UTC [ - ]
Really? Mansplaining in the 14th century? Is that how historical subjects are going to be treated now?
> An anonymous French writer penned an exhaustive guide to etiquette, moral conduct, and the practical concerns of a young bride, from choosing servants to throwing feasts: Le Ménagier de Paris (The Good Wife’s Guide). “It’s a ridiculous book,” says Verberg. “It’s micromanagement. I would not have wanted to be his wife.”
Nor would she (or he) have wanted you as her husband (or wife), she (he) would possibly not even have recognised you are a marriage-worthy candidate. Times change, attitudes change, mores and morals change, that is what makes history so interesting. Knee-jerk virtue signalling is not a sign of a good historian.
Read Machiavelli's The Prince for another detailed manual on how to behave, in this case on how to become an effective prince. Was Machiavelli mansplaining as well, seeing as how he wrote the book to instruct another male?
Let history be history and study it for what it is, the past which eventually led to the present. Rest assured that once we are history many of our cultural traits will seem strange as well. Rest assured that what is considered virtuous now will be considered something totally different in a few centuries - if not a few decades.
Also, stop using labels like mansplaining, it adds nothing to the discourse and only leads to polarisation of the 'he is not in my camp' type.
JasonFruit 2021-08-19 13:30:50 +0000 UTC [ - ]
kingbirdy 2021-08-19 13:39:38 +0000 UTC [ - ]
The author isn't and never claimed to be a historian. Their bio on Atlas Obscura says "I'm a senior editor and writer at Atlas Obscura, bee steward, mead maker and veteran of karaoke in Antarctica."
mnd999 2021-08-19 13:59:53 +0000 UTC [ - ]
Probably better not to bother next time.
sandworm101 2021-08-19 13:39:10 +0000 UTC [ - ]
If the new bride (14yo) can read such a book then she is not a peasant. If the family owns a book then they are several tiers up again. Anyone reading this book therefore has at least one servant. If they do, that servant may well be a child even younger than the new bride (12yo). Such a person definitely cannot read. This is a book for the master or lady of a 14th century household speaking to their servant. Mansplaining is expected.
barneygale 2021-08-19 14:12:42 +0000 UTC [ - ]
CountDrewku 2021-08-19 13:20:18 +0000 UTC [ - ]
kevinmchugh 2021-08-19 13:32:34 +0000 UTC [ - ]
CrazyPyroLinux 2021-08-19 13:51:15 +0000 UTC [ - ]
Account123481-x 2021-08-19 14:27:33 +0000 UTC [ - ]
CrazyPyroLinux 2021-08-19 16:37:05 +0000 UTC [ - ]
TechBro8615 2021-08-19 13:59:36 +0000 UTC [ - ]
kevinmchugh 2021-08-19 13:15:06 +0000 UTC [ - ]
You should be able to get a water report from your municipality, listing any treatments they perform. Chlorine and similar can be removed with Campden tablets, available at your homebrew store. I've never heard of fluoride causing a change in a fermented product. I know plenty of breweries that just use fluoridated city water.
Note the special lid on that mason jar for allowing off-gassing. Fermenting in a mason jar with a standard lid is a recipe for exploding glass.
I'm not sure what to make of the fermentation time here. Meads are usually fermented longer, older recipes tend to have very short fermentation times. Especially older, low gravity recipes.
If you don't want to play the guessing game on fermentation time, buy a hydrometer or refractometer.
ixwt 2021-08-19 13:52:43 +0000 UTC [ - ]
Never heard of this. I've googled a bit around, and I think I'll try this in the future.
> I'm not sure what to make of the fermentation time here. Meads are usually fermented longer, older recipes tend to have very short fermentation times. Especially older, low gravity recipes.
The caramelization process does slow the process down a good bit. I've made a few bochets, and I notice they go slower than other meads.
I've heard of people having issues using Ale yeasts with meads. The temperature of the house could have an impact. The lack of available nutrients (raisins a hotly debated topic in the mead community).
I would expect the Kveik yeast, the Lalvin D47, and maybe the "yeast party" to be faster than the S-04 and Saison yeast.
h2odragon 2021-08-19 15:36:55 +0000 UTC [ - ]
Temperature cycles. The barn wort batches are always more complicated flavors than the steady temperature basement batches.
jccooper 2021-08-19 14:43:30 +0000 UTC [ - ]