recipe required

[robbo]

sorry i have been away for a while , but i'm back some time ago there was several recipes posted for a " scandinavian" alcoholic drink with honey in it , can i have a few recipes , please advise robbo

[George Anderson]

Would that be mead? If so better look for recipes by Beowulf.

[Edward Tinker]

uh, wrong forum....

[Roadkill]

Try this one:

Take nine pints of warm fountain water, and dissolve in it one pint of pure White- honey, by laving it therein, till it be disolved. Then boil it gently, skimming all the while, till all the scum be perfectly skimmed off; and after that boil it a little longer, peradventure a quarter of an hour. In all it will require two or three hours boiling, so that at least one third part may be consumed. About a quarter hour after you cease boiling, and take it from the fire, put to it a little spoonfull of cleansed and sliced ginger; and almost half as much of the thin yellow rind of Orange, when you are even ready to take it from the fire, so as the orange boil only one walm in it. Then pour it into a well-glased strong deep great Gally-pot, and let it stand so, till it be almost cold, that it be scarce luke-warm. Then put to it a little silver- spoonful of pure ale-yeast, and work it together with a ladle to make it ferment: as soon as it beginneth to do so, cover it close with a fit cover, and put a thick dubbled wollen cloth about it. Cast all things so that this may be done when you are going to bed. Next morning when you rise, you will find the barm all gathered in the middle; scum it clean off with a silver spoon and a feather, and bottle up the Liquor, stopping it very close. It will be ready to drink in two or three days; but it will keep well a month or two. It will be from the first very quick and pleasant.

This is an old family favorite <img border="0" title="" alt="[Wink]" src="wink.gif" />

11 pints water
1 pint honey = 1 1/2 pounds
1 T peeled, sliced fresh ginger
1/2 T orange peel
1/2 t yeast
Dissolve the honey in the water in a large pot and bring it to a boil. Let it boil down to 2/3 the original volume (8 pints), skimming periodically. This will take about 2 1/2 to 3 hours; by the end it should be clear. About 15 minutes before it is done, add the ginger. At the end, add the orange peel, let it boil a minute or so, and remove from heat. The orange peel should be the yellow part only, not the white; a potatoe peeler works well to get off the peel. Let the mead cool to lukewarm, then add the yeast. The original recipie appears to use a top fermenting ale-yeast, but dried bread yeast works [ wine yeast still tastes better - Ragnar]. Cover and let sit 24- 36 hours. Bottle it, using sturdy bottles; the fermentation builds up considerable perssure. Refridgerate after three or four days. Beware of exploding bottle. The mead will be drinkable in a week, but better if you leave it longer.

This recipie is modified from the original by reducing the proportion of honey and lengthening the time of fermentation before bottling. Both changes are intended to reduce the incidence of broken bottles. Using 2 liter plastic soda bottles is unaesthetic, but they are safer than glass"

rk

[Ron Wood]

Who says this is the wrong forum . Where else could you go to find the depth of knowledge possessed by the learned members of this august body? Hats off to RK, truly a well-read individual. <img border="0" alt="[cherrsagai]" title="" src="graemlins/drink.gif" />

[Edward Tinker]

heh heh, you guys I should have known a Alabama boy would have a home-made alcohol mixture recipeeeee <img border="0" alt="[hiha]" title="" src="graemlins/roflmao.gif" />

[G.W. Gill]

I have a family recipe that you can get three uses out of a 50 gal. barrel of mash. The first as good as the last. The product is great, however, I just go to the ABC Liquor Store. I'm bone idle and don't like running. As you can tell, I don't like to wear shoes and like funny hats. And I'm proud of it!

[wterrell]

Just off to the east of my house here, is the remnants of a moonshine still. â??Bout a mile outâ??n the woods, sorta away from people. Itâ??s situate to the bottom of a hill on a branch (a small stream of water) that runs year â??round. Theyâ??s a huge pile of barrel rings and a BigO pot. Not much else left of the place â??cept that. That and a old Model A truck radiator. Donâ??t know who that place used to belong to.

Now to make a batcha good recipe, you need a coupla good men and one taster. Now the taster has to love shine and has to do all the tastinâ??. â??Cause by the time the shine is finished and needs totinâ??, he neednâ??t mind that hike back to the truck at the top of the hill, cause heâ??s always more than a jug full.

Now I could explain howta build a 'still', but I ainâ??ta gonna go into that, cause it'sa long, drawd out process that requires a lotta big technical words. Words like... BigO pot, airtight, steamline, thumper, condenser and truck radiator. But I can give you the ingredients. Coarse the amounts are gonna vary dependin on if youâ??re needin to feed out the pigs to take â??em to market.

1. sack of corn, cracked
2. box of rye, sprouted
3. bucket of wheat, sprouted
4. wheel barrel full of barley
5. water (not too muddy)

What you end up with is handmade hooch, the type that removes the hair offer your chest! Now you line up as many Mason or Kerr jars or oak barrels (figgerinâ?? the size of the batch) as you can find on the bank beside the branch and fill em up. Course this is after 5 or 6 days, dependin on the weather, how fast the mash ferments, and if you have any disasters such as foam over. (As a hint, be sure and cover your mash during fermenting. â??Specially, if it is situate under a tree!)

The jug fillin ain't as simple as pourin it up neither. The first jug be pure alcohol. So what you do is go down the line fillinâ?? each jug only half full. Then do what they called a 'turn-back' and start at the other end and finish filling the jugs. The next part is back breakin work of gettin all those jugs to the truck. They gotta be toted! This is where the tastinâ?? phase of the operation should commence if there werenâ??t a goodly amount of tastin goinâ?? on as you filled up the jugs!

At any rate, thatâ??s the recipe of makin good whiskey. Maybe I started a little too far down the recipe ladder. Maybe you didnâ??t want to know the basics. Maybe I shoulda just told ya how to float a umbrella in a glass diluted with soda pop. Let me go pull a cork and reconsider all this.

[Thor]

I had an oppurtunity a few years back to sample some peach flavored mead. It had aged a year and was smooth and quite tasty. The guy that made it told me he used champange yeast as it was the best to ferment a high alcohol content drink. Many types of beer and bread yeasts will die when the alcohol content gets high enough and everything stops. The honey is a super fermentable sugar much like glucose is. The peaches really gave it a nice flavor too. Wow that stuff was potent. Fluctose, Maltose, Lactose, Glucose, Sucrose, etc........ are all fermentable sugars but some are better than others. Because of the high fermentation rate of the honey sugar, the first stage or fermentation was explosive and done in a large sterile food grade container with a lid that vented the CO2 gas. The first stage was a rolling flothing volcano of gas. Then after it quieted down, the liquid was racked into clean and sterile 5 gallon glass carboy containers and put under air lock much like you would a beer fermentation. After 6 months it was racked again into another carboy and reair locked. This last stage was to leave any dead yeast and settled material out of the final mixture. This stuff was nectar, wow, it was really good.

[Herb]

Just for fun- http://www.ibiblio.org/moonshine/sounds/kymoon.ram

er, ah, rreq, Hic, requires Real Player.

[Roadkill]

Times aren't what they used to be around here. In the late 60s two events occured at about the same time that changed the whole atmosphere. The first was Vietnam, lots of local boys got drafted, were introduced to other means of enjoyment than alcohol, when they returned they brought this newly discovered taste home with them along wiith the seeds and went into the agriculture business,second was the four lane highway. The drunks over time had learned how to cross one lane safely, within a year after the four lane was finished the serious drinking population had been reduced to negligible numbers. Tweedlowe Bill, the Eudy brothers, Jimmy Morgan, and many of their extended kin were run over and killed. The Eudy brothers did however get killed at different times. One was drunk on a horse and got hit by a eighteen wheeler at one am, the other was on a 18 hp Murray lawn mower and ran a stop sign. Edward Johnson got shot by Bruiser Dunn, one went to jail and the the other most likely to hell.

rk