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pre-1600 mead recipes

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  • Jeff Heilveil
    Salut! I ve been having a heck of a time finding pre-sixteen hundred mead recipes. I would love any help possible. I would prefer German recipes (well,
    Message 1 of 2 , May 1, 2001
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      Salut!
      I've been having a heck of a time finding pre-sixteen hundred mead
      recipes. I would love any help possible. I would prefer German recipes
      (well, really, I would prefer Romanian ones, but I know better than to
      hope for that....)

      Thanks in Advance.

      Cu drag,
      Bogdan

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    • Sheri_Nielsen@pmc-sierra.com
      ... recipes ... to ... Just for you, here is a German mead recipe dated 1350 http://cs-people.bu.edu/akatlas/Buch/recipes.html (The information pages indicate
      Message 2 of 2 , May 1, 2001
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        --- In Authentic_SCA@y..., Jeff Heilveil <heilveil@u...> wrote:
        > Salut!
        > I've been having a heck of a time finding pre-sixteen hundred mead
        > recipes. I would love any help possible. I would prefer German
        recipes
        > (well, really, I would prefer Romanian ones, but I know better than
        to
        > hope for that....)
        >
        > Thanks in Advance.
        >
        > Cu drag,
        > Bogdan
        >
        Just for you, here is a German mead recipe dated 1350
        http://cs-people.bu.edu/akatlas/Buch/recipes.html
        (The information pages indicate its a translation of a transcription
        of book in a library in Munich, don't know how that changes the
        accuracy!)

        Cheers,
        Megge

        14. Wilt du guten met machen (How you want to make good mead)
        Der guten mete machen wil, der werme reinen brunnen, daz er die hant
        dor inne liden künne. und neme zwei maz wazzers und eine honiges. daz
        rüere man mit eime stecken, und laz ez ein wile hangen. und sihe ez
        denne durch ein rein tuch oder durch ein harsip in ein rein vaz. und
        siede denne die selben wirtz gein eime acker lane hin und wider und
        schume die wirtz mit einer vensterehten schüzzeln. da der schume inne
        blibe und niht die wirtz. dor noch giuz den mete in ein rein vaz und
        bedecke in, daz der bradem niht uz müge, als lange daz man die hant
        dor inne geliden müge. So nim denne ein halp mezzigen hafen und tu in
        halp vol hopphen und ein hant vol salbey und siede daz mit der wirtz
        gein einer halben mile. und giuz ez denne in die wirtz, und nim
        frischer hoven ein halp nözzeln und giuz ez dor in. und giuz ez under
        ein ander daz ez geschende werde. so decke zu, daz der bradem iht uz
        müge einen tae und eine naht. So seige denne den mete durch ein reyn
        tuch oder durch ein harsip. und vazze in in ein reyn vaz und lazze in
        iern drie tac und drie naht und fülle in alle abende, dar nach lazze
        man in aber abe und hüete daz iht hefen dor in kumme und laz in aht
        tage ligen daz er valle. und fülle in alle abende. dar nach loz in
        abe in ein gehertztez vas und laz in ligen aht tage vol und trinke in
        denne erst sechs wucher oder ehte. so ist er allerbeste.

        He, who wants to make good mead, warms clean water, so that he can
        just stand to put the hand in. And take two maz water and one honey.
        One stirs that with a stick and lets it set a while and then strains
        it through a clean cloth or through a hairsieve into a clean barrel.
        And boil then the same wort against an acre long there and back (as
        long as it takes to walk this distance and back) and remove the foam
        from the wort with a bowl with holes. The foam stays in the bowl and
        the wort does not. Next pour the mead in a clean barrel and cover it,
        so that vapor can not get out, until one can bear the hand there in.
        So take then a half maz pot and add until half full hops and a hand
        of sage and boil that with the wort against a half mile (as long as
        it takes to walk this distance) and give it then in the wort and take
        a half nut of fresh yeast (the amount that could be held in a
        nutshell) and give it there in and mix it together so that it will
        ferment. So cover also, so that the vapor can get out, a day and a
        night. So strain then the mead through a clean cloth or through a
        hairsieve and pour (it) in a clean barrel and let it ferment three
        days and three nights and fill (it) in all evenings. There after one
        lets it go down and looks that yeast comes therein. And let it lay
        for eight days, so that it falls and fill in all evenings. There
        after let it down in a resined barrel and let it lay eight days full
        and drink in the first six weeks or eight. So is it the best.
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