SC - Grapenuts Kvass

[Olwen the Odd]

I would like to give it a go.  After looking over the (hoped for) list of 
classes I am interested in attending, Tuesday the 15 is pretty vacant for 
me, or most evenings.  When were you thinking of giving it a go.  I would 
like to meet many of you anyway.  Where is the SPCA camp(sorry, WHAT does 
SPCA stand for??).  I could probably bring some bottles or whatever if you 
like.

Olwen


>From: Stefan li Rous <stefan at texas.net>
>Reply-To: sca-cooks at ansteorra.org
>To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
>Subject: SC - Grapenuts Kvass
>Date: Fri, 28 Jul 2000 01:55:08 -0500
>
>Brandu gave the recipe for making kvass out of grapenuts.
>
>What kind of yeast would you use for this? An ale or beer (or bread?)
>yeast? or a wine yeast? I assume the former, but...
>
>I believe the concensus has been that molasses was pretty
>much a post-period thing, especially in an area as far from
>the source as Russia. Any idea how using honey instead of
>molasses would affect things?
>
>This might be a good thing to try at Pennsic since it doesn't
>have to age very long. The grapenuts should be easy enough to
>find. It's the steralized bottles and corks that might be
>difficult to have unless someone brings them along.
>
>Anyone in (or near) the SPCA camp at Pennsic want to try a
>batch with me? If I do it here at home, even if I like it,
>I doubt I can (or should) go through a gallon in a few days.
>
>Stefan
>
> > Grapenuts Kvass:
> > Add 1 16oz box Grapenuts per gallon and a half of boiling
> > water let stand till lukewarm and strain through sterilized
> > cheese cloth. Bring to simmer, and stir in 1/4 c molasses
> > per gal. Cool to blood heat, and add yeast. Cover and let
> > go  overnight to settle. Rack and Strain again into clean
> > sterilized container. Add two or three raisins to each
> > sterilized bottle and fill and cap. Should be ready in two
> > days.
> >
> > I have never personally done it, but I have relatives who
> > have and they say it is fine.
> > I asked about bottles exploding, and they said that they
> > never let it go that long. Usually they make about a gallon
> > at a time, and it is gone in a week or so. ( they don't
> > generally bother with sterilization, just clean everything with
> > hot water and invert to dry until use. )
> >
> > Brandu
>
>--
>Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>Mark S. Harris             Austin, Texas           stefan at texas.net
>**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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