SC - JB Porta's Natural Magick online

[Gaylin]

> Many years ago I made a lemon-flavored mead(Finnish) for a Leif
> Erickson Tourney in CAID, Calafia.  I bottled it in beer bottles
> that had the reusable lids with the rubber seal.  Most of the
> bottles did quite well, but one.  When I just touched the seal it
> popped and squirted like a Champaign hitting the ceiling of my
> pavilion.  What a shower.
>
> The recipe
> To make 5 quarts
> 2 large lemons
> 1/2 cup granulated sugar
> 1/2 cup brown sugar
> 5 quarts boiling water
> 1/8 tsp. yeast
> 5 tsp. sugar
> 15 raisins
>
>
> With a small, sharp knife or rotary peeler, carefully peel off
> the yellow skins of the lemons and set them aside.  The cut away
> the white membranes of the lemons and discard them.  Slice the
> lemons very thinly.   In a 6 to 8 quart enameled or stainless
> steel bowl combine the Lemon slices, lemon skins and the two
> sugars.  Pour the boiling water over the fruit and sugar, stir
> and let the mixture cool to tepid.  Then stir in the yeast.
> Allow the sima to ferment, uncovered , At room temperature for
> about 12 hours.  To bottle, use 5 one quart bottles with very
> tight covers.  Place one tsp. of sugar and 3 raisins in the
> bottom of each bottle.  Stir the sima through a sieve and using a
> funnel, pour the liquid into the bottles.  Close the bottles
> tightly and let them stand at room temp. for 1 to 2 days or until
> the raisins have risen to the surface.  Chill and serve.
>
> Reading over the instructions I see I do not prepare it exactly
> as stated.  I bring the 5 quarts of water to a boil and then add
> the lemon, lemon peel and sugars directly to the pan.  I cover
> lightly with cheese cloth and let stand to cool, and bottle as directed.
>
> This is a yummy refreshing drink.
>
>
> The Cooking of Scandinavia a Time Life Series of books, published
> in 1968.  The intro says they tried to collect a series of
> "traditional Scandinavian recipes".  I realize this could mean
> Victorian.
> Jana
>
> > -----Original Message-----
> > From: owner-sca-cooks at ansteorra.org
> > [mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Stefan li Rous
> > Sent: Thursday, June 22, 2000 10:26 PM
> > To: SCA-Cooks maillist
> > Subject: SC - fizzy drinks
> >
> >
> > Master Cariadoc said:
> > > On the other hand, Digby is also a good example of the hazards of
> > > doing so. I've seen it asserted--how good the evidence is I don't
> > > know--that the use of bottles designed to hold fermented drinks under
> > > pressure was a new idea at the time, possibly due to Digby himself.
> > > If that is right, then the fizzy small mead (Digby's "weak honey
> > > drink") that we make probably didn't exist in period, at least in
> > > anything very close to the form we make it.
> >
> > I think this is probably right on the bottles, although can't you store
> > a fizzy drink reasonably well in a barrel or cask? Or is the barrel
> > too permiable? I've heard this mentioned in regards to champagne before.
> > But doesn't champagne develop higher presures than a bubbly mead? I'm
> > thinking perhaps the better bottles were needed to keep the champagne
> > but it was the development of cork stoppers that first allowed the
> > use of bubbly beverages and was slightly earlier than the invention
> > of champagne.
> >
> > Anyone have more definite info?
> >
> > (Yes, I know Ras, yet another wild theory.)
> >
> > --
> > 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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