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Columella's aqua mulsa is a Roman honey-water drink from his farming manual, De re rustica (Book XII, ch. 12). Honey is mixed with rainwater aged for years, or with spring water boiled down to a quarter, sealed in a flask with gypsum, left in the summer sun for 40 days, then stored in a smoky loft. Columella never says the drink ferments; treating it as a mead is a modern reading, and this entry is a reconstruction from his text.
First method; a drier drink takes a dodrans (three-quarters of a pound) of honey per sextarius of water[columella12]
Fresh water boiled down to a quarter, then cooled, with honey2 sextarii water to 1 sextarius honey
Second method, sweeter version; the drier version again uses a dodrans of honey per sextarius of water[columella12]
Total time across the recorded steps: 40 days
Start
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What changes:Rainwater is aged and decanted, or fresh water is boiled down and cooled
Step 1 of 4
Age or boil the water
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Either rainwater is kept for many years in vessels in the open sun and poured off its sediment again and again, or fresh water is boiled down to a quarter and cooled. Output: clear water.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
At a glance
Columella's aqua mulsa is a Roman honey-water drink from his farming manual, De re rustica (Book XII, ch. 12). Honey is mixed with rainwater aged for years, or with spring water boiled down to a quarter, sealed in a flask with gypsum, left in the summer sun for 40 days, then stored in a smoky loft. Columella never says the drink ferments; treating it as a mead is a modern reading, and this entry is a reconstruction from his text. Made in 4 steps over 40 days. The longest step, seal and set in the sun, takes 40 days (Columella).
Columella ages the rainwater for years, or boils the water down, before adding honey, then leaves the sealed flask 40 days in the summer sun and stores it in smoke. He keeps it apart from the thick honey syrup boiled from washed combs, which, he says, cannot stand in for aqua mulsa as a remedy for the sick.
Mella (comb honey syrup)Water used to soak wax combs, boiled in a lead pot to the thickness of defrutum and stored in pitched flasks; Columella says it cannot stand in for aqua mulsa as a remedy for the sick, because it bloats the stomach.
Safety
Columella boiled the comb-washing syrup in a lead vessel. The WHO says there is no known safe blood lead concentration, so do not copy this step with lead pots.
Columella wrote De re rustica in 60–65 CE as a practical farmer. In Greek and Roman medicine, hydromel (aqua mulsa) was prescribed for fevers and many other illnesses.
Starter
The sources we found do not say how its fermentation begins.
Microbes
No study we found names its microbes.
Temperature, salt and pH
The sources we found give no temperature, salt or pH figure for any of its steps.