16186Re: [sig] Russian mead per The Domostroi
- Apr 16, 2014I would absolutely love to get my hands on a set of those class notes if at all possible.
From: mlsuggs <mlsuggs@...>
To: sig <email@example.com>
Sent: Wed, Apr 16, 2014 11:33 am
Subject: Re: [sig] Russian mead per The Domostroi
Not the OP, but I've got a class I've written on Russian Meads (it's brand new; just got its test run last weekend), focusing on the Domostroi; I'm a professional translator, and I've been going off the Russian version, rather than Pouncy's. (I find that she misses a few details.)
For flavorings in the mead, spices are mentioned (nutmeg and clove, specifically); these are placed in a small cloth bag, and hung in the barrel of mead, to provide aroma and flavor. Berry meads are also presented; finished mead is added to a kettle with whatever berry you desire, then they're boiled together. As a brewer, I disapprove--you're driving off all of the alcohol--but that's what the Russian says.
My 2 kopecks, YMMV.
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