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 …
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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.
I'll see if I can track it down :) I'm simply going off the museum display label here, I fear :)
It is a very interesting museum display label indeed! Most intriguing.
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.
Thank you! Now even more intriguing! ;-)
Also, if it was found in 1941, what analytical techniques were used to suggest sugar? Or was it analysed later? Who did the analysis? :-)
Could it have been only partly fermented, leaving sugars behind?
Certainly, I agree, this is a possibility.
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.
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.
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/ …
The more I read about yeast, the more complicated it gets!
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