Subject: Hazards while Making Mead
Date: 1990-02-02 20:14:10 GMT
Various references suggest sulphiting, rather
than boiling, the honey-water when making mead.
Allegedly this is to prevent boiling away important
flavors from the honey.
I've discovered another reason to avoid boiling:
Last Sunday I had a large pot of honey water
merrily boiling on the stove, and bees started
flying down my chimney. Several got in my
house before I closed the damper.
I didn't realize bees had such good noses.
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