Gitruih
Member
Hey all,
I found an old(ish) cooking book with few mead recipes from 1950. I am able to get approx measurement of handfull or glass and judging by amount of yeast (ranges from 50-200g) I guess they mean bread yeast that should revived before usage. What surprises me are often given fermenting time. While I can see some normal fermenting times (at least 1-2 weeks), quite a few recipes suggest to ferment for 24-48 hours and bottle it up afterwards. They also say that those meads should be drank after 3 days (some recipes asks to wait couple of weeks before drinking). Would that have any alcohol in it?
I found an old(ish) cooking book with few mead recipes from 1950. I am able to get approx measurement of handfull or glass and judging by amount of yeast (ranges from 50-200g) I guess they mean bread yeast that should revived before usage. What surprises me are often given fermenting time. While I can see some normal fermenting times (at least 1-2 weeks), quite a few recipes suggest to ferment for 24-48 hours and bottle it up afterwards. They also say that those meads should be drank after 3 days (some recipes asks to wait couple of weeks before drinking). Would that have any alcohol in it?