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caitlinrgreen's profile
Dr Caitlin Green
Dr Caitlin Green
Dr Caitlin Green
@caitlinrgreen

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Dr Caitlin Green

@caitlinrgreen

History, archaeology, place-names & early lit. Main research on post-Roman Britain & Anglo-Saxon England; also long-distance trade, migration & contact.

Cornwall/Lincolnshire
caitlingreen.org
Joined August 2014

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    1. Helena Ullmark‏ @elfvabjer Feb 24

      Helena Ullmark Retweeted Dr Caitlin Green

      But if it were #mead, then it wouldn't contain any sugar, cause all the sugars would have #fermented to alcohol #brewinghttps://twitter.com/caitlinrgreen/status/966763698361683968 …

      Helena Ullmark added,

      Dr Caitlin Green @caitlinrgreen
      An early Bronze Age handled cup from a barrow on Treligga Common, St Teath, Cornwall, in 1941; it contained traces of beeswax and sugar, suggesting that it contained mead. pic.twitter.com/45gr2oVi55
      Show this thread
      1 reply 0 retweets 1 like
      Dr Caitlin Green‏ @caitlinrgreen Feb 24
      Replying to @elfvabjer

      I fear that's a question for the ancient food specialists and the museum curator, I'm simply following the case label :)

      1:45 AM - 24 Feb 2018
      • 2 Likes
      • socoart Helena Ullmark
      2 replies 0 retweets 2 likes
        1. New conversation
        2. merryn‏ @merryndineley Feb 24
          Replying to @caitlinrgreen @elfvabjer

          The beeswax could be for sealing porous earthenware. The sugars? I am intrigued and want to know more about the scientific analysis that produced this finding.

          1 reply 0 retweets 1 like
        3. Dr Caitlin Green‏ @caitlinrgreen Feb 24
          Replying to @merryndineley @elfvabjer

          I'll see if I can track it down :) I'm simply going off the museum display label here, I fear :)

          1 reply 0 retweets 2 likes
        4. merryn‏ @merryndineley Feb 24
          Replying to @caitlinrgreen @elfvabjer

          It is a very interesting museum display label indeed! Most intriguing.

          1 reply 0 retweets 1 like
        5. Dr Caitlin Green‏ @caitlinrgreen Feb 24
          Replying to @merryndineley @elfvabjer

          It's from the Royal Cornwall Museum, Truro, and the collection has just been redisplayed and labelled, so assume it has a source etc. Can see at least one recent PhD analyses online but don't have a database program on this computer to get details out, alas.

          1 reply 0 retweets 2 likes
        6. merryn‏ @merryndineley Feb 24
          Replying to @caitlinrgreen @elfvabjer

          Thank you! Now even more intriguing! ;-)

          0 replies 0 retweets 2 likes
        7. End of conversation
        1. New conversation
        2. merryn‏ @merryndineley Feb 24
          Replying to @caitlinrgreen @elfvabjer

          Also, if it was found in 1941, what analytical techniques were used to suggest sugar? Or was it analysed later? Who did the analysis? :-)

          1 reply 0 retweets 1 like
        3. (((Kim Biddulph)))‏ @kimbiddulph Feb 24
          Replying to @merryndineley @caitlinrgreen @elfvabjer

          Could it have been only partly fermented, leaving sugars behind?

          2 replies 0 retweets 2 likes
        4. merryn‏ @merryndineley Feb 24
          Replying to @kimbiddulph @caitlinrgreen @elfvabjer

          Certainly, I agree, this is a possibility.

          1 reply 0 retweets 2 likes
        5. Tim Skellett‏ @Gurdur Feb 24
          Replying to @merryndineley @kimbiddulph and

          Two different ways of brewing mead; so-called dry mead, and sack (sweet) mead. Depending on the variety of yeast(s) used in dry mead and its/their tolerance level for alcohol, some sugars can be left behind (mead being very high in alcohol %). In sack mead, a LOT of sugar left.

          4 replies 0 retweets 4 likes
        6. Helena Ullmark‏ @elfvabjer Feb 24
          Replying to @Gurdur @merryndineley and

          Interesting. How would the Bronze Age people have been chosing what yeast to use? Wouldn't they have used either natural yeast in honey or incubator/sour dough fr latest batch of #beer #cider #bread to ferment? And maybe when they drank it, they would have sweetened w honeycomb?

          2 replies 0 retweets 1 like
        7. Tim Skellett‏ @Gurdur Feb 24
          Replying to @elfvabjer @merryndineley and

          Bingo! At first it would have been by accident; then they would have experimented a little with bread yeasts, locations (different yeasts present in different locales), plant additions (bearing other yeasts) and so on, all trial-&-error, some accident.

          1 reply 0 retweets 2 likes
        8. Helena Ullmark‏ @elfvabjer Feb 24
          Replying to @Gurdur @merryndineley and

          Well, in both spontaneously fermented fruit etc yeast (Saccharomyces cerviciae) would have been in minority. In apple juice mostly (Saccharomyces bayanus, Lachancea cidri, Dekkera anomala, Hanseniaspora valbyensis and lactobacillus, brettanomyces, fungihttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5620630/ …

          1 reply 0 retweets 1 like
        9. merryn‏ @merryndineley Feb 25
          Replying to @elfvabjer @Gurdur and

          The more I read about yeast, the more complicated it gets!

          0 replies 0 retweets 1 like
        10. End of conversation

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