[Sca-cooks] Tonight on the Food Network - Biblical Foods

[Phil Troy / G. Tacitus Adamantius]

Also sprach ekoogler1 at comcast.net:
>What about meads and metheglins?  While I haven't looked at it, I 
>suspect that Stefan has a number of great recipes in the 
>Flory-thingy.

I could be wrong, but as far as Passover is concerned, I think 
there's a two-edged sword for fermentables, both because of grain 
products and because of yeasts, so even honey-based fermentables 
could be a problem.

Yes, there are Kosher wines (a few of them are even drinkable), and 
I'm not sure how that works, but I think that's more derived from an 
exception to the rule rather than an absence of one, if you follow me.

I suspect Kosher wines might be fermented completely between Passover 
seasons, and repeatedly racked and/or filtered to remove any traces 
of live yeasts. All performed under the supervision of an 
appropriately trained rabbi, I assume. I further suspect (but have no 
real evidence to support this suspicion) that some Kosher wines are 
so sweet because it allows one to be fairly sure when most or all 
fermentation has stopped. I mean, if there are dormant yeasts, and 
you add sugar or fresh juice, you'll probably see fresh yeast 
activity (but which you're looking for not to happen...). I guess the 
dryer Kosher wines may be filtered.

Adamantius



>  > A bunch of us here are thinking about starting brewing. Ofcourse this week
>>  is kind of bad as passover starts monday night and its forbidden for jews
>>  to own beer during passover, never mind drink it.
>>
>>  Now we just have to figure out where to get brewing stuff here in
>  > Jerusalem.