> -----Original Message-----
> From: [log in to unmask] [mailto:[log in to unmask]]On
> Behalf Of Dave
> Sent: Monday, October 20, 2003 1:50 AM
> To: [log in to unmask]
> Subject: Re: [BEE-L] Botulism in honey vinager solution
>
>    The problem is that it is not acid at the beginning. The acidity
> develps. An acid environment, oxygen, high enough sugar content
> all will stop botulin from developing. But at the beginnings of the
> process, the acid level is low, the sugar is diluted, and the
> atmosphere is mostly carbon dioxide.
>
If this is so, then why do you not hear of Botulism in Mead???
That is quite low in alcohol, and goes through the same initial stages as
vinegar, also it is not heated (at least not in most of the recipes I have
seen.)
Is mead suspect too?
Ben.
(A keen Mead maker/drinker)

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