Cookbook talk:Mead

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[edit] Sima

The part about "Sima" was pretty messy. I cleaned it up a bit, but I don't think it belongs here. It isn't mead; it has no honey in it. Mead by definition has honey in it. —The preceding unsigned comment was added by 24.147.141.127 (talk • contribs) on 2006-02-06.

I agree, Sima isn't mead so perhaps should have its own article. Webaware 08:55, 24 August 2006 (UTC)

[edit] another recipe

I havn't made mead for some time, but I used to use apple juice instead of water (500g honey / liter apple juice). You don't need yeast nutrient in this case and it also adds some acidity to make the taste somewhat richer. (This is the internet, so: I'm talking about real, pure apple juice made of apples and nothing else.) 212.202.2.123

What you are describing is called a cyser. I agree, they are very nice, and easy to make (easier than a straight mead). Webaware ^talk 12:20, 14 April 2007 (UTC)

[edit] Requests

Please describe what it is to "rack" and a link to proper airlocks would be nice.