[Sca-cooks] Help! hot beverage problem

[The Eloquent Page]

I'd prefer period but am willing to compromise.  I'd even make hot 
chocolate if it would keep people warm.

One of the problems has been keeping the temperature up.  The last time 
we did this it was about 25 out, with wind chill making it closer to 10. 
  It was difficult to keep things warm, even with propane heaters - the 
wind just seemed to suck the heat out of the pots.

Katherine

On 6/3/2017 9:06 AM, Joel Lord wrote:
> I've seen a bunch of replies here that have mostly tended toward 
> maintaining period-ness in beverage and/or presentation.  Do these 
> matter to you?  Would having a 10 gallon pot of water over a propane 
> burner like brewers often use fit your requirements?  Or do you want to 
> put that 10 gallon pot on a wood fire?  (Soap the ever-loving heck out 
> of the outside of that pot first...)
> 
> I've done sbiten as a pre-made concentrate (not quite a syrup, too much 
> particulate spices) and had a large pot of water over a jet engine with 
> a ladle for serving.  Don't put that sort of pre-mix in to a small 
> mouthed jug, though, it's really hard to get back out.  But a few Tbl of 
> concentrate and fill with water is easy and allows for a variety of 
> beverages with only a single heat source.
> 
> -- 
> 
> Joel of Vestfell
> 
> 
> On 6/1/17 4:05 PM, The Eloquent Page wrote:
>> Help!
>>
>> I am looking for some ideas.  We are thinking about an outdoor event 
>> in late fall.  Vermont can get COLD at that time of year. We'd like to 
>> offer a hot beverage and could be serving 100-200. We will have access 
>> to power.  Any ideas how to get and maintain heat?
>>
>> Katherine Slough
>