sprucebranch at gmail.com
Sun Jun 22 02:07:51 PDT 2008
On Sat, Jun 21, 2008 at 1:00 PM, Stefan li Rous <StefanliRous at austin.rr.com>
> Ian of Oertha asked some questions about brewing here and in another
> <<< Also, am I likely to get a pure, imbibable, palatable, tasty beverage
> if I
> just get the basic beverage, and pop some brewer's yeast in it, and let it
> go? Reliably? >>>
> Maybe. A lot of it depends upon the juice that you start from. The yeast
> will also affect the result as do a number of other factors. One of the
> problems using store-bought juices is that they may have been treated with
> preservatives, such as vitamin C, which may inhibit fermentation.
> drinkable? May depend upon your own definition of that. I don't
> particularly care for Scotch and most beers. Some people like kumiss
> (fermented mare's milk).
> <<< Would this be a licquer? A fruit wine? >>>
> This will vary and it isn't always consistent. I've wondered why Sake is
> considered a rice wine, when it seems more of an ale or beer, myself.
> For a lot more on brewing and specific recipes for a lot of beverages, you
> might want to look at the files in the BEVERAGES section of the Florilegium.
> Such as:
> brewing-msg (68K) 10/31/06 General brewing info and sources.
> Cordials can be an easy item for beginners to make. I would also recommend
> mead. I've never had a mead fail, but the only time I succeeded with Apple
> Cider was by accident. Others will likely disagree on what the easiest would
> be for beginners.
> 12-Step-Mead-art (16K) 6/15/08 "The Twelve Step Method to Making Mead"
> by Master Rurik Petrovitch Stoianov.
> Mead-Mkng-Tps-art (9K) 6/23/05 "Mead Making Tips" by Byron Whited.
> mead-msg (170K) 7/ 5/04 Making mead. Honey based alcoholic
> cordials-msg (126K) 2/26/06 Period cordials and liqueurs. SCA
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****
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Ian of Oertha
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