Metheglin
 

I am very interested in making medicinal wine. Does anyone have a book or web
site they could point me to so I can get started? Thank you.

Metheglin
 

On 12/28/03 9:31 AM, in article
, "GaSeku" >
wrote:

> I am very interested in making medicinal wine. Does anyone have a book or web
> site they could point me to so I can get started? Thank you.

Certainly, anything you ever wanted to know about meads and meadmaking, you
can find he

http://www.gotmead.com/


--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

Metheglin
 

GaSeku wrote:

>I am very interested in making medicinal wine. Does anyone have a book or web
>site they could point me to so I can get started? Thank you.
>
Just so you are clear Metheglin refers to Mead (fermented honey) not
Wine (fermented Grapes or sometimes Fruit) though they are very close in
several aspects. Mead has its own newsgroup (rec.crafts.meadmaking) and
the people there are very helpful. Look for a book called _The Complete
Meadmaker_ by Ken Schramm is apparently quite a good book (I haven't had
the chance to get a copy yet). The planned Medicinal effect of the
Metheglin will of course determine the herbs and/or spices used so you
should consult a book on Medicinal Herbs or perhaps an appropriate
newsgroup (like alt.folklore.herbs). Becareful what you use and how you
use it as you can hurt yourself or anyone who drinks the Metheglin very
easily if you make a mistake.
Ken

Metheglin
 

I didn't realize metheglin was a mead. I'd prefer making herbal wines to meads,
at least I think I would.

Metheglin
 

On 12/31/03 3:21 PM, in article
, "GaSeku" >
wrote:

> I didn't realize metheglin was a mead. I'd prefer making herbal wines to
> meads,
> at least I think I would.

I've only made one "herbal" wine out of thai basil. Well, I did make a lemon
balm wine once, but it was a disaster. Anyway, all mead means is you use
honey for the sugars instead of white sugar. It is no more difficult in that
respect to make and the honey adds some additional body and flavor.

Here's my log for the thai basil wine:

http://homepage.mac.com/gregcook/Win...thaibasil.html


--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

Metheglin
 

GaSeku wrote:

>I didn't realize metheglin was a mead. I'd prefer making herbal wines to meads,
>at least I think I would.
>
I like mead, in fact before I tasted my first mead all the wine had
ever had tasted yucky. Perhaps I grew into the taste or perhaps my Dad
just pickd wines that I didn't like (I'm betting the later as he picks
very dry wines and I'm not a fan of dry wines). Once I did a little
checking inot mead I realized that I had to learn a bit about wine. Then
a friend served BBQ Steak and Rosemont Estates Australian Shiraz 2000;
now I drink wine (and enjoy it, though mead does still hold a special
place in my heart, and on my kitchen counter...). I recommend you
atleast take a look at some mead recipies and perhaps buy a commercial
mead or two just to see what they are like.
Ken

Metheglin
 

Well, You can tell what a newbie I am. I supposed honey would be far more
medicinal than white sugar. :-) Thanks!

Metheglin
 

Thank you for your input, Ken. Where would I find mead commerically? Would a
regular liquor store carry it? Gaye

Metheglin
 

GaSeku wrote:

>Thank you for your input, Ken. Where would I find mead commerically? Would a
>regular liquor store carry it? Gaye
>
Yes, though it depends on the store and the time of year. If they
have a website see if they have anything listed, if they don't give them
a call. Depending on your location there are also several online liquor
stores that ship directly to you (being in Ontario I get everything
through the LCBO so I don't have an such sites bookmarked, perhaps
someone here can provide some good links).
Ken

Metheglin
 

Thank Ken. I'll look into it. Gaye

Metheglin
 

Thanks so much! Gaye