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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
    2. 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 :)

      2 replies 0 retweets 2 likes
    3. 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
    4. (((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
    5. merryn‏ @merryndineley Feb 24
      Replying to @kimbiddulph @caitlinrgreen @elfvabjer

      Certainly, I agree, this is a possibility.

      1 reply 0 retweets 2 likes
    6. 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
      Dr Caitlin Green‏ @caitlinrgreen Feb 24
      Replying to @Gurdur @merryndineley and

      Thanks for this Tim! :)

      2:44 AM - 24 Feb 2018
      1 reply 0 retweets 0 likes
        1. New conversation
        2. Helena Ullmark‏ @elfvabjer Feb 24
          Replying to @caitlinrgreen @Gurdur and

          Thank you all for a really interesting and learned discussion 😍

          1 reply 0 retweets 2 likes
        3. Tim Skellett‏ @Gurdur Feb 24
          Replying to @elfvabjer @caitlinrgreen and

          well, many thanks to you all for bringing up the questions! Because I personally find them interesting, including @caitlinrgreen's questions about waterproofing, and I actually love mead (possible throwback to my ancestors here, if you ignore I cannot stand dried cod & herring)

          1 reply 0 retweets 3 likes
        4. merryn‏ @merryndineley Feb 24
          Replying to @Gurdur @elfvabjer and

          I've used beeswax for waterproofing the mashing and fermentation pots in experimental beer brewing. It worked well. A really interesting discussion. Thanks.

          0 replies 0 retweets 2 likes
        5. End of conversation

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