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Was honey in ancient times different than now?
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I am trying to reproduce a recipe found in the Roman "cookbook" Apicius, Conditum paradoxum: it is a spiced wine that calls for honey as an ingredient, but it uses a lot (30% of the volume of the wine).
This means - adapting the recipe, that originally is for 14 liter of wine - that for a bottle of wine I should add 230ml of honey (340g if considering a density of 1,45 kg/lt).
I was wondering if the honey produced in ancient times could be perhaps "lighter" than the honey we know; this could, at least a little, allow me to reduce the sweetness.
wine honey history
asked 1 hour ago
Andrea Shaitan
30110
add a comment |Â
up vote
3
down vote
favorite
I am trying to reproduce a recipe found in the Roman "cookbook" Apicius, Conditum paradoxum: it is a spiced wine that calls for honey as an ingredient, but it uses a lot (30% of the volume of the wine).
This means - adapting the recipe, that originally is for 14 liter of wine - that for a bottle of wine I should add 230ml of honey (340g if considering a density of 1,45 kg/lt).
I was wondering if the honey produced in ancient times could be perhaps "lighter" than the honey we know; this could, at least a little, allow me to reduce the sweetness.
wine honey history
asked 1 hour ago
Andrea Shaitan
30110
A Sextarius is .55 liters, the recipe calls for 20 Sextarii of wine, so that's about 11 liters of wine, not 14.
– GdD
49 mins ago
Note that an American pint is different to an Imperial pint, although 1 Sextarius = 1.5 pints is wrong for both.
– Richard
24 mins ago
add a comment |Â
up vote
3
down vote
favorite
up vote
3
down vote
favorite
I am trying to reproduce a recipe found in the Roman "cookbook" Apicius, Conditum paradoxum: it is a spiced wine that calls for honey as an ingredient, but it uses a lot (30% of the volume of the wine).
This means - adapting the recipe, that originally is for 14 liter of wine - that for a bottle of wine I should add 230ml of honey (340g if considering a density of 1,45 kg/lt).
I was wondering if the honey produced in ancient times could be perhaps "lighter" than the honey we know; this could, at least a little, allow me to reduce the sweetness.
wine honey history
asked 1 hour ago
Andrea Shaitan
30110
I am trying to reproduce a recipe found in the Roman "cookbook" Apicius, Conditum paradoxum: it is a spiced wine that calls for honey as an ingredient, but it uses a lot (30% of the volume of the wine).
This means - adapting the recipe, that originally is for 14 liter of wine - that for a bottle of wine I should add 230ml of honey (340g if considering a density of 1,45 kg/lt).
I was wondering if the honey produced in ancient times could be perhaps "lighter" than the honey we know; this could, at least a little, allow me to reduce the sweetness.
wine honey history
wine honey history
asked 1 hour ago
Andrea Shaitan
30110
asked 1 hour ago
Andrea Shaitan
30110
asked 1 hour ago
Andrea Shaitan
30110
asked 1 hour ago
Andrea Shaitan
30110
asked 1 hour ago
Andrea Shaitan
30110
30110
A Sextarius is .55 liters, the recipe calls for 20 Sextarii of wine, so that's about 11 liters of wine, not 14.
– GdD
49 mins ago
Note that an American pint is different to an Imperial pint, although 1 Sextarius = 1.5 pints is wrong for both.
– Richard
24 mins ago
add a comment |Â
A Sextarius is .55 liters, the recipe calls for 20 Sextarii of wine, so that's about 11 liters of wine, not 14.
– GdD
49 mins ago
Note that an American pint is different to an Imperial pint, although 1 Sextarius = 1.5 pints is wrong for both.
– Richard
24 mins ago
A Sextarius is .55 liters, the recipe calls for 20 Sextarii of wine, so that's about 11 liters of wine, not 14.
– GdD
49 mins ago
A Sextarius is .55 liters, the recipe calls for 20 Sextarii of wine, so that's about 11 liters of wine, not 14.
– GdD
49 mins ago
Note that an American pint is different to an Imperial pint, although 1 Sextarius = 1.5 pints is wrong for both.
– Richard
24 mins ago
Note that an American pint is different to an Imperial pint, although 1 Sextarius = 1.5 pints is wrong for both.
– Richard
24 mins ago
add a comment |Â
1 Answer
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up vote
2
down vote
It's not honey that's changed since ancient times, it's wine! Wine makers in ancient Rome lacked the knowledge and equipment to prevent oxidation and unwanted bacterial colonies, so their product was pretty awful by modern standards, being both sour and bitter with all sorts of off flavors. Honey and spices were added to try and make it palatable.
So you can't re-create the roman recipe without roman style wine, which you won't find in any store because nobody would want to buy it! If you add the same amount of honey to wine of today it will be overwhelmingly sweet, my suggestion would be to add a little bit of honey to it and work your way up. I would also suggest you not follow the recipe to the letter:
- Don't let it sit like the recipe suggests, add the spices in and let it steep, then strain and add more wine
- Don't filter it through charcoal: the reason they did that was because wine makers added all sorts of awful stuff to preserve the wine, modern wines don't have those issues
answered 33 mins ago
GdD
36.3k149102
I'd also suggest picking an extremely dry wine, leaving the sweetening entirely up to the honey.
– Erica
8 mins ago
add a comment |Â
1 Answer
1
active
oldest
votes
1 Answer
1
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
2
down vote
It's not honey that's changed since ancient times, it's wine! Wine makers in ancient Rome lacked the knowledge and equipment to prevent oxidation and unwanted bacterial colonies, so their product was pretty awful by modern standards, being both sour and bitter with all sorts of off flavors. Honey and spices were added to try and make it palatable.
So you can't re-create the roman recipe without roman style wine, which you won't find in any store because nobody would want to buy it! If you add the same amount of honey to wine of today it will be overwhelmingly sweet, my suggestion would be to add a little bit of honey to it and work your way up. I would also suggest you not follow the recipe to the letter:
- Don't let it sit like the recipe suggests, add the spices in and let it steep, then strain and add more wine
- Don't filter it through charcoal: the reason they did that was because wine makers added all sorts of awful stuff to preserve the wine, modern wines don't have those issues
answered 33 mins ago
GdD
36.3k149102
I'd also suggest picking an extremely dry wine, leaving the sweetening entirely up to the honey.
– Erica
8 mins ago
add a comment |Â
up vote
2
down vote
It's not honey that's changed since ancient times, it's wine! Wine makers in ancient Rome lacked the knowledge and equipment to prevent oxidation and unwanted bacterial colonies, so their product was pretty awful by modern standards, being both sour and bitter with all sorts of off flavors. Honey and spices were added to try and make it palatable.
So you can't re-create the roman recipe without roman style wine, which you won't find in any store because nobody would want to buy it! If you add the same amount of honey to wine of today it will be overwhelmingly sweet, my suggestion would be to add a little bit of honey to it and work your way up. I would also suggest you not follow the recipe to the letter:
- Don't let it sit like the recipe suggests, add the spices in and let it steep, then strain and add more wine
- Don't filter it through charcoal: the reason they did that was because wine makers added all sorts of awful stuff to preserve the wine, modern wines don't have those issues
answered 33 mins ago
GdD
36.3k149102
I'd also suggest picking an extremely dry wine, leaving the sweetening entirely up to the honey.
– Erica
8 mins ago
add a comment |Â
up vote
2
down vote
up vote
2
down vote
It's not honey that's changed since ancient times, it's wine! Wine makers in ancient Rome lacked the knowledge and equipment to prevent oxidation and unwanted bacterial colonies, so their product was pretty awful by modern standards, being both sour and bitter with all sorts of off flavors. Honey and spices were added to try and make it palatable.
So you can't re-create the roman recipe without roman style wine, which you won't find in any store because nobody would want to buy it! If you add the same amount of honey to wine of today it will be overwhelmingly sweet, my suggestion would be to add a little bit of honey to it and work your way up. I would also suggest you not follow the recipe to the letter:
- Don't let it sit like the recipe suggests, add the spices in and let it steep, then strain and add more wine
- Don't filter it through charcoal: the reason they did that was because wine makers added all sorts of awful stuff to preserve the wine, modern wines don't have those issues
answered 33 mins ago
GdD
36.3k149102
It's not honey that's changed since ancient times, it's wine! Wine makers in ancient Rome lacked the knowledge and equipment to prevent oxidation and unwanted bacterial colonies, so their product was pretty awful by modern standards, being both sour and bitter with all sorts of off flavors. Honey and spices were added to try and make it palatable.
So you can't re-create the roman recipe without roman style wine, which you won't find in any store because nobody would want to buy it! If you add the same amount of honey to wine of today it will be overwhelmingly sweet, my suggestion would be to add a little bit of honey to it and work your way up. I would also suggest you not follow the recipe to the letter:
- Don't let it sit like the recipe suggests, add the spices in and let it steep, then strain and add more wine
- Don't filter it through charcoal: the reason they did that was because wine makers added all sorts of awful stuff to preserve the wine, modern wines don't have those issues
answered 33 mins ago
GdD
36.3k149102
answered 33 mins ago
GdD
36.3k149102
answered 33 mins ago
GdD
36.3k149102
answered 33 mins ago
GdD
36.3k149102
36.3k149102
I'd also suggest picking an extremely dry wine, leaving the sweetening entirely up to the honey.
– Erica
8 mins ago
add a comment |Â
I'd also suggest picking an extremely dry wine, leaving the sweetening entirely up to the honey.
– Erica
8 mins ago
I'd also suggest picking an extremely dry wine, leaving the sweetening entirely up to the honey.
– Erica
8 mins ago
I'd also suggest picking an extremely dry wine, leaving the sweetening entirely up to the honey.
– Erica
8 mins ago
add a comment |Â
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A Sextarius is .55 liters, the recipe calls for 20 Sextarii of wine, so that's about 11 liters of wine, not 14.
– GdD
49 mins ago
Note that an American pint is different to an Imperial pint, although 1 Sextarius = 1.5 pints is wrong for both.
– Richard
24 mins ago