[Sca-cooks] Brewing question, was OT: Trip to Ireland

[Peters, Rise J.]

http://web.bham.ac.uk/GraftonG/cider/recipes.htm

has a perry recipe; see also
http://www.geocities.com/medievalbrewers/perry.html

and

http://web.bham.ac.uk/GraftonG/cider/perry.htm



> -----Original Message-----
> From: Susan Fox-Davis [mailto:selene at earthlink.net]
> Sent: Tuesday, July 31, 2001 3:53 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Brewing question, was OT: Trip to Ireland
>
>
> Me:
>
> > >Tangentially, I'm beginning to take my first baby steps
> into brewing
> > >[as opposed to macerating cordials] by making a fermented
> fruit pot out
> > of all
> > >those $%^&  plums from my parents' tree.  The plums have
> not much solid
> > >matter left, the yeast seems to have calmed down and the
> purple fluid in
> > the >bucket is just a little scary.  I'll brave the peril
> sometime soon.
> > Elizabeth:
> >   As an extremely novice brewer (Knowne World Handbook,
> first ed. mead
> > recipes, 12-15 years ago) are you being serious or
> facetious?  I have a
> > similar problem with pears, and was trying to figure out
> how I'm going to
> > cope with a tree's worth ... If you are talking about a period
> > recipe/technique, could you post it, please?
>
> Not exactly period.  I had half a bucket or so of purple
> plums, I washed them
> and squished them only a little, added an equal weight of sugar and a
> teaspoon of dry yeast.  It is becoming not so much like
> Mistress Lynnette's
> fermented fruit pot as a lumpy plum wine of its own.
>
> Pears, you could make perry!  Juice those li'l darlings and
> treat them just
> like cider.  Someone more qualified than I could probably
> find you a recipe
> or web site.
>
> Selene
>
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