Mead as an anti cancer agent

Oskaar must be the healthiest man alive.

Wrathwilde

Let's not confuse Lithuanian with Croatian
Drink mead for your health! Woo Hoo!!!!

Cheers,
Brewbear - runs to get his "dose" of mead

Well I guess next time im asked what im doing with allot of honey and why im taking so much time in the kitchen, I can answer “Im curing cancer” with an of truth. :-\

Im a university student so I get free access to allot of journals, I should have a look when I remember how to get access to them.

Mu.

I just have to wonder what kind of test animals they used...(picturing drunk hamsters)
And what is the equivilant dose...er...liters per killogram would be it right?

Wolfie said:

I just have to wonder what kind of test animals they used...(picturing drunk hamsters)
And what is the equivilant dose...er...liters per killogram would be it right?

Click to expand...

Hmm, I wonder if given a choice, would hampsters choose mead over food?

Depends on what the food was...

Is there a Swiss Cheese Mead ? ? ? ?

Coming back to this thread . . .

Here's a couple of recipes for Lithuanian mead, given to me by one of my co-workers Casmir Petkunas. They're taken from a cookbook put together from ethnic Lithuanians in the Chicago area, maybe from around the 1950's, but I suspect the recipes are much older than that.
Here they are:

---------------------[snip!]--------------------------------------


Mead (Midus)

1 handful juniper berries
2 nutmegs
1 handful hops
7 quarts honey
14 quarts water
1 oz yeast
1 tsp sugar

Break and crush berries and nutmeg. Tie with hops in cloth bag. Place in honey and water, boll about 1/2 hour, skimming off foam. Cool to lukewarm (about 100 degrees F.) Pour into a 5 gallon bottle. Do not overfill, allow about 4 inches space from surface to top of bottle. Cream yeast with sugar and 1/2 cup of honey-water liquid, set in warm spot for 10 - 15 minutes until it begins to bubble. Slowly pour into liquid in bottle. Stopper bottle with cork into which a glass tube (thistle tube or medicene dropper with bulb removed) has been set (to allow fermentation gases to escape). Allow to ferment at temperatures of 60 degrees no less than 6 months. At end of that period, filter off with rubber pipette or siphon, pour into botles, cork. Ready to drink a month after
bottling.

N.B. -- aging improves mead. It is at its best 2 - 3 years after making.


Mead
Ancient Recipe
Midus

2 quarts honey
5 gallons water
1/2 lb. hops
yeast
1 slice bread

Measure and pour exactly half of the honey and water into a large kettle. Using a stick, mark on the stick the distance from the top of the kettle to the surface of the contents. Pour in remaining honey and water. Bring to boil. Tie hops in clean cloth, place in kettle. Boil until one-half of the liquid remains (ascertain by using the marked measuring stick). Cool. Strain through several thicknesses of cloth into a barrel or crock. Spread enough yeast on bread to cover thickly. Place bread in liquid. Mead will begin to ferment in 3 days. Strain again, pour into bottles, set in cool spot. Mead can also be stored and aged in barrels (oaken preferably).

Dan,

You have some very interesting recipe's... and with your knowelge of the history of mead... every think about publishing a book?

Steve

PS I'd buy it!

Hello Steve --

Yes, I've been working on gathering stuff for a future book, but I'm not sure when to quit gathering info and start writing!

Mead is just as much a world wide culture as that associated with wine, beer, and other beverages, so much out there but not enough that's been investigated. Right now it's impossible to do the subject full justice.

I'm working on getting some articles published, hopefully soon.

Thanks for asking!

When you have enough for 200 pages id stop, remember you can always release volume 2. ;D

Oh and I did some reading on the skimming of foam. Apparently you do it when you use fresh honey, the stuff with bees legs and wax in it, as the wax and legs float to the top in the foam and you skim them off. If you use honey that’s already been filtered you might be able to skip that step <just a thought>

Mu.