SC - hypoglycaemia

[CBlackwill@aol.com]

I'll try to fetch them from the archives this afternoon... 
I have to go down to the lab, ( and see what's on the slab...), 
for a couple of hours, first


Brandu 

>>> Elaine Koogler <ekoogler at chesapeake.net> 06/27 10:56 AM >>>
Don't suppose you'd care to repeat the listing here?????

Kiri

Jeff Gedney wrote:

> Just a few notes from my own researches...
>
> In early uisge making, "Beere" was a more likely a term to be used
> for the to be distilled liquid than the currently favored term "wash".
>
> Aqua vitae was a general term for "ardent spirit", and was used for
> a huge variety of distilled ardent spiritous beverages.
>
> Some notes from the Works of John Davis, an Elizabethan navigator
> and explorer describe the presence in some far Eastern kingdoms of
> marketplace distillers who made Aquavitae from Rice, and also the juice
> of sugar cane. ( apparently these beverages were favored in some
> of the Islamic kingdoms of the East Indies, because they were not
> made of the "fruit of the vine", which was considered something of a
> loophole in the Law.
>
> Some "High end" vodkas are Grain and spice based, and one or two
> are actually made from fruit(!)
>
> IMHO, Vodka is more like period aquavitae because the Aquavitae
> is rarely described as being aged in barrels, to add color and flavor...
> (which is what is done to brandy before it ever sees the light of day.)
>
> So period Aquavitaes must have generally been been clear and
> subtly flavored with the spices and flavorings that were present
> BEFORE distillation. This is exactly how some "high end"
> Vodkas are produced. I posted several Vodkas which fit this
> description to the SCA-Distilling list when this topic was running over
> there.
>
> Very few vodkas are actually wholly made of potatoes. a great many
> are entirely grain based.
>
> brandu
>
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