[Sca-cooks] Stefan makes cider -- Record keeping thoughts [resend]

[Micheal]

 As I understand what my note was getting at is done to a lesser scale 
already. Any large scale attempt would simply be to wieldy to bother with as 
you so eloquently point out in your message.
 Da

From: "Martin G. Diehl" <mdiehl at nac.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, January 07, 2005 3:09 PM
Subject: Re: [Sca-cooks] Stefan makes cider -- Record keeping thoughts 
[resend]


> {resent after waiting 2.5 hours for the message to appear]
>
> Stefan li Rous wrote:
>>
>> Da replied (I think) to me with:
>> >  Is there not a barter trade network developed in the SCA?
>> >   " I * wish* I could get raw apple juice"
>> There is. But in this case I think it suffers from the same
>> problems that commerce did in medieval times.
>> I live quite a ways from the major apple growing regions
>
> Yes shipping cost should be considered.
>
> What is the actual cost?
>
> [snip]
>
>> However, as I think about it, using a pasteurized,
>> non-preservative bottle
>
> Yes
>
>> or frozen
>
> No.  Freezing breaks down the cell structure.  I would not
> expect to get the same final product.
>
> OTOH, if we had documentation that after crushing the
> apples, the cider was frozen, thawed and then fermented
> ... well, we could do that to see what would happen.
>
> I was given advice about making cordials using frozen fruit.
>
> The resulting cordials were really bad ... so was the advice.
>
> What is our collective wisdom on using fresh meat v. frozen
> meat in a recipe?  Do we get the same result?  Does the
> flavor shift?  Do we notice more water in the frying pan?
>
>> might be the way to go. Or since the Central Market store,
>> which you've heard me and Gunthar talk about, sells fresh
>> squeezed apple cider, and I think without preservatives
>> and maybe without pasteurization (I seem to remember the
>> plastic jugs having warning labels on them)
>
> Like "Transport the detonator in another vehicle"?  <g>
>
>> that might be the way to go. And sometimes they have
>> apple juice/cider from specific apple types rather than
>> the generic juice. Probably modern hybrids like Granny
>> Smith, and certainly not from cider apples, but it would
>> be a start.
>
> Provided you keep good records. Paper records, neat, dry
> and readable in your kitchen, wizard's aiyre, meditation
> chamber, archivist's library ... with the neat stacks of
> blank parchment (always of the right size); fresh, sharp
> writing tools, fresh ink, perfect lighting, wide, sturdy
> shelving of exotic woods for our treasured journals ever
> growing and overflowing with our accumulated wisdom (but
> not the shelves), filing cabinet, soothing music ... the
> sturdy stone arched doorway leading to the room with the
> Great Loom, and its many colored threads, precise, sharp
> scissors ... that perfect place we all have for our sole,
> private, uninterrupted, orderly consideration of The World.
>
> OoOoOoOops, better now, I'm back.
>
> To identify the batch, you need an identification (number
> or code) that will *stay* on the jugs and not mind getting
> ... damp -- that's a nice, gentle word, isn't it?
>
> Batch numbers of the form yyyy-batch, e.g. 2005-01, or
> 2005-cider01 can give you instant recognition that you are
> about to experience something very special ... something
> that is 2 or 3 or 4 years older than anything else on the
> shelf deserves that special treatment ...
>
> -- up to and including a hazmat team in moon suits.
>
> Get some hang tags and index cards; serial or code number
> on both; hang tag on the jug; dates, procedure details on
> the index cards.
>
> Hang tags made of Tyvek® and wire (instead of thin cotton
> string that breaks when exposed to a stern look) would be
> nice -- instead, they are expensive.
>
> Instead of hang tags, a wax marking pen will work on clean,
> dry non greasy glass or plastic -- until the number gets
> rubbed off </g> -- touching or even just looking at the wax
> makes it go away.  Your assistants take care of 'adjusting'
> that 'excess information' as they 'reorganize' your workspace.
>
> On a plastic container, use a sharpie; on glass, you could
> use a sharpie to write onto a 2x3 patch of the brown
> shipping tape -- fold one corner under now to facilitate
> removal later.  Goo Gone will finish that cleanup.
>
> A set of 4-5 colored sharpie pens is about $3 at Home Depot
> -- watch for the dual ended thin/broad ones.  You'll need
> the broad tips to mark the Pennsic boxes and the thin ones
> might almost substitute for calligraphy pens -- but with my
> handwriting, who would notice?
>
> BTW, as you may know, "Faith is good, but checking is better"
>
> Some time ago, I researched various kinds of tags (both
> good and bad) as well as costs (mostly too high) ... and
> let it go at that.
>
> Just before hitting SEND, I asked Google's ravens to
> consider the question ...
>
> They found "Shipping Tags & Inventory Tags - Uline";
> http://www.uline.com/Class_25.asp?pricode=wg303&wcw=google
>
> Which seems to meet my tag ideas more than half-way ...
> provided you want 1000 tags at a time -- I'll entertain
> the idea of ordering and reshipping these tags, as long
> as enough of you ask by private eMail for quantities of
> about 50 to 100.
>
> And no, I don't think they would make especially classy
> event tokens.  <g>
>
>> Stefan
>
> Vincenzo
>
> -- 
> Martin G. Diehl
>
> http://www.renderosity.com/gallery.ez?ByArtist=Yes&Artist=MGD
>
> Reality: That which remains after you stop thinking about it.
>  inspired by P. K. Dick
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