SBS 0 #26 August 23, 2002 Touche... :) -S_____________ I'm not conceited...I'm just realistic about my awesomeness... Quote Share this post Link to post Share on other sites
SkydiveMonkey 0 #27 August 23, 2002 LMAO. ____________________ Say no to subliminal messages Quote Share this post Link to post Share on other sites
billvon 3,107 #28 August 23, 2002 >This IS the way the statues of war heroes were supposed to have > been made . . . I agree there was once such a convention. It has largely been ignored. If you see a statue in a public place, and the horse has both feet in the air, assuming the person died in battle is a bad assumption. We have such a statue of Theodore Roosevelt in our home town, and to the best of my knowledge he did not die in battle. >Mead is indeed closer to wine than beer however, it is not simply left > in a warm place to "spoil"... That is indeed how it was made at one point, since dried yeast is a relatively new phenomenon - and mead has been around for all of recorded history. The first batches were made this way by accident; subsequent batches were made in the same pots, and even when cleaned the pots contained traces of the yeast. Thus people could create more mead without understanding microbiology, which is a very recent discovery. >the Yeast had to be added to the honey . . . Not at all, you can just leave it out somewhere. The dust that settles on it will contain bacteria, yeast, mold etc and eventually you will get a good batch. It will take a while of course. This is how modern lambic beer is made BTW - the wort is just left in big open trays, and whatever yeast falls in creates the beer. It's pretty hit or miss but results in some interesting beers. >and other spices for flavor to creat Mead. BTW wine was first Scientific American recently did an article on development of ADH in humans, and the authors disagree with you on that. I could see it being hard to prove either way though. >Left by itself, honey will not spoil or rott If that were the case, we would never have discovered mead. Try it yourself - get an unglazed ceramic jug, fill it with honey and water, and leave it open in a warm place. Add water when it starts drying out. Come back in a year and see if it's changed. Quote Share this post Link to post Share on other sites
SBS 0 #29 August 23, 2002 We expect a full report in August of 2003. :) -S_____________ I'm not conceited...I'm just realistic about my awesomeness... Quote Share this post Link to post Share on other sites
PhillyKev 0 #30 August 23, 2002 I wouldn't necessarily classify fermentation as "spoiling". Especially since you do have to add at least water to it. Pure honey in a sealed container will not spoil, it may crystallize, but that can be remedied with a little slow heat. Quote Share this post Link to post Share on other sites
