[Sca-cooks] period beverage making

[vicki shaw]

Mmmm!  some of those sound yummy.  Espcially the absinthe!  Had that in
Morocco.

Illegal shmillegal, who cares!!!  Bush's pockets are line with drug money,
so I should worry about fermenting my own brews?  Harrumph!



> Vicki/Angharad mentioned:
> >>>>
> I would love to make some of those period beverages, but I have no room
> where I live now.  And if I made them and stored them in the basement
where
> it is cool, I cant be sure my neighbors wont hit on them!  When I move to
a
> house, I will, tho.  I am also interested in making mead.
> <<<<
>
> Well, beer and ales mostly take up space when you are doing the initial
brewing. More if you are starting from grains, less if you use the extracts.
But that is only for a short while and then things get stowed away, except
for the jug/cask/5 gallon bottle which is fermenting.
>
> Mead doesn't require all the initial stuff except the fermenting bottle.
I've always used one gallon jugs that at one time had cider in them. Mead is
a more long term project. I haven't done it in years because fermenting jugs
can overflow and bottles can explode and most of my old house was covered in
carpet. The new house has some areas of vinyl and tile which are more
conducive to this.
>
> However, making cordials really just requires the space on a counter to
put a couple of bottles. Wine bottle size or smaller. And since there is no
fermenting, because the distilling of alcoholic beverages at least in the US
is illegal, you don't need space for this. In period spice often seem to
have been added to the wine and then the whole thing was distilled. Today
the spices are added to an already distilled beverage and then it is allowed
to age.
>
> For more details, including some articles written by folks on this list,
see these files in the BEVERAGES section of the Florilegium:
> absinthe-msg      (10K) 12/30/01    A cordial made with wormwood.
> Apricot-Crdal-art (12K)  6/30/00    "Apricot Cardamom Cordial"
>                                        by Constance de LaRose.
> bev-distilled-msg (124K) 2/17/03    Medieval distilled beverages.
Distilling.
> cordials-msg     (106K)  5/16/01    Period cordials and liqueurs. SCA
creations.
>   (the file mentioned earlier)
> Kiwi-cordial-art  (10K)  6/23/00    "Prickly Gooseberry, Mango, Cardamom,
>                                        Cordial" by Constance de LaRose.
> Peach-Brandy-art  (12K) 10/25/01    "Peach Coriander Brandy" by Lady
Constance
>                                        de LaRose.
> Vodka-art          (5K)  9/15/02    "Vodka-The Little Water of Life" by
Marijah.
>
> If you are interested in non-alcoholic beverages, take a look at these
files:
> beverages-NA-msg  (80K)  9/ 2/99    Non-alcoholic beverages.
> infusions-msg     (24K)  3/26/02    Period infusions. Herbal "teas".
Barley tea.
> jalabs-msg        (64K)  7/22/02    Drinks with a sugar or honey-syrup
base such
>                                        as Sekanjabin (Persian Mint Drink).
>
> Sekanjabin is a rather popular Persian mint drink introduced to the SCA by
Master Cariadoc. Often called "period Gatorade". But there are many other
varieties in this file. Some of which have yet to be made in recent times.
>
> Stefan
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