J
Jamie Rossi
Guest
Guest
Hi Jamie Rossi - and welcome. Speaking from ignorance and not specific knowledge, even if Schramm uses the same ingredients (and my guess is that his sources will be different from yours and when it comes to quality ingredients ingredients are not interchangeable. Quality means something) his techniques and practices will be different and so even if you used the same ingredients from the same sources your meads will be quite different from his. That is why (I think) meaderies such as Groennfell in Vermont have no problem publishing their recipes.
If that is the "dry nutmeg metheglin" from Ken's book, then it is not the same recipe. Schramm's nutmeg is really sweet(and no cinnamon) and the recipe in the book is dry. I may be totally wrong but I think the sweeter version uses D-47 instead.
While that book is outstanding. Probably the best one available. The protocols are antiquated and not current with modern science. I would use the same ingredients if you choose. But I would wait until you understand how to employ modern techniques. Your mead will be drinkable much much sooner.
it's not that techniques are outdated or don't work, they should not be cast away. it's that there are newer techniques providing many benefits over previous practices.
NewBee Guide in green link bar above.
meadmaderight.com
https://www.youtube.com/watch?v=oODPBYXqfjk
considering schrams nutmeg mead on page 165, there is little or no technique info. that is garnished from the previous 164 pages of schrams's documented life-knowledge of mead making. you need to employ yourself and your own practices and techniques to make your mead in your life of mead making.
Awesome, thanks for the link!