| Topic: |
Religions > Atheism |
| User: |
"stoney" |
| Date: |
01 Apr 2007 10:16:20 PM |
| Object: |
Mead Recipe from Finland |
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F00352189?opendocument
Mead – “Sima”
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
--
Fundies and trolls are cordially invited to
shove a wooden cross up their arses and rotate
at a high rate of speed. I trust you'll
be 'blessed' with a plethora of splinters.
.
|
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| User: "johac" |
|
| Title: Re: Mead Recipe from Finland |
01 Apr 2007 11:46:57 PM |
|
|
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F00352189?opendo
cument
Mead – “Sima”
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My granddad
came over from Germany as a teen in the late 1800's.
BTW my mom said the stuff tasted awful.
--
John #1782
"We should always be disposed to believe that which appears to us to be
white is really black, if the hierarchy of the church so decides."
- Saint Ignatius Loyola (1491-1556) Founder of the Jesuit Order.
.
|
|
|
| User: "stoney" |
|
| Title: Re: Mead Recipe from Finland |
21 Apr 2007 06:19:28 PM |
|
|
On Sun, 01 Apr 2007 21:46:57 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote in alt.atheism
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F00352189?opendo
cument
Mead – “Sima”
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My granddad
came over from Germany as a teen in the late 1800's.
Highly probable.
BTW my mom said the stuff tasted awful.
But it had one heck of a kick.
--
Fundies and trolls are cordially invited to
shove a wooden cross up their arses and rotate
at a high rate of speed. I trust you'll
be 'blessed' with a plethora of splinters.
.
|
|
|
| User: "johac" |
|
| Title: Re: Mead Recipe from Finland |
22 Apr 2007 01:25:34 AM |
|
|
In article <qu6l2311ca7ff0v6tstka9kjhfk94394i9@4ax.com>,
stoney <stoney@the.net> wrote:
On Sun, 01 Apr 2007 21:46:57 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote in alt.atheism
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F00352189?ope
ndo
cument
Mead – “Sima”
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My granddad
came over from Germany as a teen in the late 1800's.
Highly probable.
BTW my mom said the stuff tasted awful.
But it had one heck of a kick.
She didn't say, but my granddad drank a lot of it for some reason.
--
John #1782
"We should always be disposed to believe that which appears to us to be
white is really black, if the hierarchy of the church so decides."
- Saint Ignatius Loyola (1491-1556) Founder of the Jesuit Order.
.
|
|
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| User: "stoney" |
|
| Title: Re: Mead Recipe from Finland |
23 Apr 2007 06:27:36 PM |
|
|
On Sat, 21 Apr 2007 23:25:34 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote in alt.atheism
In article <qu6l2311ca7ff0v6tstka9kjhfk94394i9@4ax.com>,
stoney <stoney@the.net> wrote:
On Sun, 01 Apr 2007 21:46:57 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote in alt.atheism
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F00352189?ope
ndo
cument
Mead – “Sima”
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My granddad
came over from Germany as a teen in the late 1800's.
Highly probable.
BTW my mom said the stuff tasted awful.
But it had one heck of a kick.
She didn't say, but my granddad drank a lot of it for some reason.
Grandma.......
--
Atheist n A person to be pitied in that he is
unable to believe things for which there is
no evidence, and who has thus deprived himself of
a convenient means of feeling superior to others.
—Chaz Bufe, The American Heretic’s Dictionary
.
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|
| User: "Michael Gray" |
|
| Title: Re: Mead Recipe from Finland |
02 Apr 2007 07:16:41 AM |
|
|
On Sun, 01 Apr 2007 21:46:57 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-4D5260.21465701042007@news.giganews.com>
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F00352189?opendo
cument
Mead ??ima?
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My granddad
came over from Germany as a teen in the late 1800's.
BTW my mom said the stuff tasted awful.
The raisins are the source of the yeast.
Yeast grows naturally on the surface of grapes.
--
.
|
|
|
| User: "johac" |
|
| Title: Re: Mead Recipe from Finland |
02 Apr 2007 06:17:55 PM |
|
|
In article <svs1131itrttf8l4bfeo975h2e7oe4b8kt@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Sun, 01 Apr 2007 21:46:57 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-4D5260.21465701042007@news.giganews.com>
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F00352189?ope
ndo
cument
Mead ??ima?
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My granddad
came over from Germany as a teen in the late 1800's.
BTW my mom said the stuff tasted awful.
The raisins are the source of the yeast.
Yeast grows naturally on the surface of grapes.
True. However, I do note that the recipe above does call for additional
yeast.
--
John #1782
"We should always be disposed to believe that which appears to us to be
white is really black, if the hierarchy of the church so decides."
- Saint Ignatius Loyola (1491-1556) Founder of the Jesuit Order.
.
|
|
|
| User: "Michael Gray" |
|
| Title: Re: Mead Recipe from Finland |
02 Apr 2007 08:32:20 PM |
|
|
On Mon, 02 Apr 2007 16:17:55 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-EB5C7A.16175502042007@news.giganews.com>
In article <svs1131itrttf8l4bfeo975h2e7oe4b8kt@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Sun, 01 Apr 2007 21:46:57 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-4D5260.21465701042007@news.giganews.com>
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F00352189?ope
ndo
cument
Mead ??ima?
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My granddad
came over from Germany as a teen in the late 1800's.
BTW my mom said the stuff tasted awful.
The raisins are the source of the yeast.
Yeast grows naturally on the surface of grapes.
True. However, I do note that the recipe above does call for additional
yeast.
The raisins could be a "hangover" from the old days when there was no
commercial yeast generally available.
--
.
|
|
|
| User: "johac" |
|
| Title: Re: Mead Recipe from Finland |
02 Apr 2007 11:59:24 PM |
|
|
In article <kjb3135s5bmohml6rge4k27f8uusnhmdu8@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Mon, 02 Apr 2007 16:17:55 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-EB5C7A.16175502042007@news.giganews.com>
In article <svs1131itrttf8l4bfeo975h2e7oe4b8kt@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Sun, 01 Apr 2007 21:46:57 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-4D5260.21465701042007@news.giganews.com>
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F00352189?
ope
ndo
cument
Mead ??ima?
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My granddad
came over from Germany as a teen in the late 1800's.
BTW my mom said the stuff tasted awful.
The raisins are the source of the yeast.
Yeast grows naturally on the surface of grapes.
True. However, I do note that the recipe above does call for additional
yeast.
The raisins could be a "hangover" from the old days when there was no
commercial yeast generally available.
Could be, but haven't people been baking bread just about as long as
they were drinking beer? S. cerevisiae is used for both.
--
--
John #1782
"We should always be disposed to believe that which appears to us to be
white is really black, if the hierarchy of the church so decides."
- Saint Ignatius Loyola (1491-1556) Founder of the Jesuit Order.
.
|
|
|
| User: "Michael Gray" |
|
| Title: Re: Mead Recipe from Finland |
03 Apr 2007 04:18:46 AM |
|
|
On Mon, 02 Apr 2007 21:59:24 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-D83A04.21592402042007@news.giganews.com>
In article <kjb3135s5bmohml6rge4k27f8uusnhmdu8@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Mon, 02 Apr 2007 16:17:55 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-EB5C7A.16175502042007@news.giganews.com>
In article <svs1131itrttf8l4bfeo975h2e7oe4b8kt@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Sun, 01 Apr 2007 21:46:57 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-4D5260.21465701042007@news.giganews.com>
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F00352189?
ope
ndo
cument
Mead ??ima?
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My granddad
came over from Germany as a teen in the late 1800's.
BTW my mom said the stuff tasted awful.
The raisins are the source of the yeast.
Yeast grows naturally on the surface of grapes.
True. However, I do note that the recipe above does call for additional
yeast.
The raisins could be a "hangover" from the old days when there was no
commercial yeast generally available.
Could be, but haven't people been baking bread just about as long as
they were drinking beer? S. cerevisiae is used for both.
The two are always found together in archeological sites.
But I was thinking more of your extremely poor peasant farmer, who
could not afford bakery or brewer's yeast, and found yeast for *free*
in the must covering his grapes.
Poor peasants have much more incentive to get blotto, you know!
Many of these local recipes are not commercial ones, as has been
pointed out.
They were more a case of make do with free ingredients.
I think I shall get another beer now.
--
.
|
|
|
| User: "johac" |
|
| Title: Re: Mead Recipe from Finland |
03 Apr 2007 05:54:17 PM |
|
|
In article <lo6413djaa0obnf214jkrjjfvs97e9hqbk@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Mon, 02 Apr 2007 21:59:24 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-D83A04.21592402042007@news.giganews.com>
In article <kjb3135s5bmohml6rge4k27f8uusnhmdu8@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Mon, 02 Apr 2007 16:17:55 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-EB5C7A.16175502042007@news.giganews.com>
In article <svs1131itrttf8l4bfeo975h2e7oe4b8kt@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Sun, 01 Apr 2007 21:46:57 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-4D5260.21465701042007@news.giganews.com>
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F003521
89?
ope
ndo
cument
Mead ??ima?
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar.
Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp)
to
the lukewarm mixture. Let it ferment in room temperature for the
next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will
be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My
granddad
came over from Germany as a teen in the late 1800's.
BTW my mom said the stuff tasted awful.
The raisins are the source of the yeast.
Yeast grows naturally on the surface of grapes.
True. However, I do note that the recipe above does call for additional
yeast.
The raisins could be a "hangover" from the old days when there was no
commercial yeast generally available.
Could be, but haven't people been baking bread just about as long as
they were drinking beer? S. cerevisiae is used for both.
The two are always found together in archeological sites.
But I was thinking more of your extremely poor peasant farmer, who
could not afford bakery or brewer's yeast, and found yeast for *free*
in the must covering his grapes.
Possibly. I'm not sure where the ancients got their yeasts anyway.
Perhaps they were natural contaminants of the grains and grapes that
they use.
Poor peasants have much more incentive to get blotto, you know!
Many of these local recipes are not commercial ones, as has been
pointed out.
They were more a case of make do with free ingredients.
I think I shall get another beer now.
Hold the raisins.
--
--
John #1782
"We should always be disposed to believe that which appears to us to be
white is really black, if the hierarchy of the church so decides."
- Saint Ignatius Loyola (1491-1556) Founder of the Jesuit Order.
.
|
|
|
| User: "Michael Gray" |
|
| Title: Re: Mead Recipe from Finland |
04 Apr 2007 12:06:04 AM |
|
|
On Tue, 03 Apr 2007 15:54:17 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-887A23.15541703042007@news.giganews.com>
In article <lo6413djaa0obnf214jkrjjfvs97e9hqbk@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Mon, 02 Apr 2007 21:59:24 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-D83A04.21592402042007@news.giganews.com>
In article <kjb3135s5bmohml6rge4k27f8uusnhmdu8@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Mon, 02 Apr 2007 16:17:55 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-EB5C7A.16175502042007@news.giganews.com>
In article <svs1131itrttf8l4bfeo975h2e7oe4b8kt@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Sun, 01 Apr 2007 21:46:57 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-4D5260.21465701042007@news.giganews.com>
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F003521
89?
ope
ndo
cument
Mead ??ima?
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar.
Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp)
to
the lukewarm mixture. Let it ferment in room temperature for the
next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will
be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My
granddad
came over from Germany as a teen in the late 1800's.
BTW my mom said the stuff tasted awful.
The raisins are the source of the yeast.
Yeast grows naturally on the surface of grapes.
True. However, I do note that the recipe above does call for additional
yeast.
The raisins could be a "hangover" from the old days when there was no
commercial yeast generally available.
Could be, but haven't people been baking bread just about as long as
they were drinking beer? S. cerevisiae is used for both.
The two are always found together in archeological sites.
But I was thinking more of your extremely poor peasant farmer, who
could not afford bakery or brewer's yeast, and found yeast for *free*
in the must covering his grapes.
Possibly. I'm not sure where the ancients got their yeasts anyway.
Perhaps they were natural contaminants of the grains and grapes that
they use.
From their socks.
Poor peasants have much more incentive to get blotto, you know!
Many of these local recipes are not commercial ones, as has been
pointed out.
They were more a case of make do with free ingredients.
I think I shall get another beer now.
Hold the raisins.
Hold the phone.
--
.
|
|
|
| User: "johac" |
|
| Title: Re: Mead Recipe from Finland |
04 Apr 2007 05:39:56 PM |
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|
In article <2hc613h0urve1t8gueu15pd1smnt2vtu86@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Tue, 03 Apr 2007 15:54:17 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-887A23.15541703042007@news.giganews.com>
In article <lo6413djaa0obnf214jkrjjfvs97e9hqbk@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Mon, 02 Apr 2007 21:59:24 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-D83A04.21592402042007@news.giganews.com>
In article <kjb3135s5bmohml6rge4k27f8uusnhmdu8@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Mon, 02 Apr 2007 16:17:55 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-EB5C7A.16175502042007@news.giganews.com>
In article <svs1131itrttf8l4bfeo975h2e7oe4b8kt@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Sun, 01 Apr 2007 21:46:57 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-4D5260.21465701042007@news.giganews.com>
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F003
521
89?
ope
ndo
cument
Mead ??ima?
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar.
Add
the rest of the water and lemon juice. Add the yeast (app. 1/5
tsp)
to
the lukewarm mixture. Let it ferment in room temperature for the
next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead
will
be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My
granddad
came over from Germany as a teen in the late 1800's.
BTW my mom said the stuff tasted awful.
The raisins are the source of the yeast.
Yeast grows naturally on the surface of grapes.
True. However, I do note that the recipe above does call for
additional
yeast.
The raisins could be a "hangover" from the old days when there was no
commercial yeast generally available.
Could be, but haven't people been baking bread just about as long as
they were drinking beer? S. cerevisiae is used for both.
The two are always found together in archeological sites.
But I was thinking more of your extremely poor peasant farmer, who
could not afford bakery or brewer's yeast, and found yeast for *free*
in the must covering his grapes.
Possibly. I'm not sure where the ancients got their yeasts anyway.
Perhaps they were natural contaminants of the grains and grapes that
they use.
From their socks.
Poor peasants have much more incentive to get blotto, you know!
Many of these local recipes are not commercial ones, as has been
pointed out.
They were more a case of make do with free ingredients.
I think I shall get another beer now.
Hold the raisins.
Hold the phone.
Hold your horses.
--
John #1782
"We should always be disposed to believe that which appears to us to be
white is really black, if the hierarchy of the church so decides."
- Saint Ignatius Loyola (1491-1556) Founder of the Jesuit Order.
.
|
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| User: "Michael Gray" |
|
| Title: Re: Mead Recipe from Finland |
04 Apr 2007 06:39:15 PM |
|
|
On Wed, 04 Apr 2007 15:39:56 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-A0F7DF.15395604042007@news.giganews.com>
In article <2hc613h0urve1t8gueu15pd1smnt2vtu86@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Tue, 03 Apr 2007 15:54:17 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-887A23.15541703042007@news.giganews.com>
In article <lo6413djaa0obnf214jkrjjfvs97e9hqbk@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Mon, 02 Apr 2007 21:59:24 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-D83A04.21592402042007@news.giganews.com>
In article <kjb3135s5bmohml6rge4k27f8uusnhmdu8@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Mon, 02 Apr 2007 16:17:55 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-EB5C7A.16175502042007@news.giganews.com>
In article <svs1131itrttf8l4bfeo975h2e7oe4b8kt@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Sun, 01 Apr 2007 21:46:57 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-4D5260.21465701042007@news.giganews.com>
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F003
521
89?
ope
ndo
cument
Mead ??ima?
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar.
Add
the rest of the water and lemon juice. Add the yeast (app. 1/5
tsp)
to
the lukewarm mixture. Let it ferment in room temperature for the
next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead
will
be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My
granddad
came over from Germany as a teen in the late 1800's.
BTW my mom said the stuff tasted awful.
The raisins are the source of the yeast.
Yeast grows naturally on the surface of grapes.
True. However, I do note that the recipe above does call for
additional
yeast.
The raisins could be a "hangover" from the old days when there was no
commercial yeast generally available.
Could be, but haven't people been baking bread just about as long as
they were drinking beer? S. cerevisiae is used for both.
The two are always found together in archeological sites.
But I was thinking more of your extremely poor peasant farmer, who
could not afford bakery or brewer's yeast, and found yeast for *free*
in the must covering his grapes.
Possibly. I'm not sure where the ancients got their yeasts anyway.
Perhaps they were natural contaminants of the grains and grapes that
they use.
From their socks.
Poor peasants have much more incentive to get blotto, you know!
Many of these local recipes are not commercial ones, as has been
pointed out.
They were more a case of make do with free ingredients.
I think I shall get another beer now.
Hold the raisins.
Hold the phone.
Hold your horses.
Hold these wires, Shemp.
--
.
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| User: "johac" |
|
| Title: Re: Mead Recipe from Finland |
05 Apr 2007 12:09:54 AM |
|
|
In article <iod813hp78hjacceg8h2oopoevdc4la0ub@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Wed, 04 Apr 2007 15:39:56 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-A0F7DF.15395604042007@news.giganews.com>
In article <2hc613h0urve1t8gueu15pd1smnt2vtu86@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Tue, 03 Apr 2007 15:54:17 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-887A23.15541703042007@news.giganews.com>
In article <lo6413djaa0obnf214jkrjjfvs97e9hqbk@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Mon, 02 Apr 2007 21:59:24 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-D83A04.21592402042007@news.giganews.com>
In article <kjb3135s5bmohml6rge4k27f8uusnhmdu8@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Mon, 02 Apr 2007 16:17:55 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-EB5C7A.16175502042007@news.giganews.com>
In article <svs1131itrttf8l4bfeo975h2e7oe4b8kt@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Sun, 01 Apr 2007 21:46:57 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-4D5260.21465701042007@news.giganews.com>
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F
003
521
89?
ope
ndo
cument
Mead ??ima?
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the
sugar.
Add
the rest of the water and lemon juice. Add the yeast (app. 1/5
tsp)
to
the lukewarm mixture. Let it ferment in room temperature for
the
next
day. Strain and bottle the mead. Add a teaspoonful of sugar
and a
couple of raisins into each bottle. In a cool place, the mead
will
be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to
make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My
granddad
came over from Germany as a teen in the late 1800's.
BTW my mom said the stuff tasted awful.
The raisins are the source of the yeast.
Yeast grows naturally on the surface of grapes.
True. However, I do note that the recipe above does call for
additional
yeast.
The raisins could be a "hangover" from the old days when there was
no
commercial yeast generally available.
Could be, but haven't people been baking bread just about as long as
they were drinking beer? S. cerevisiae is used for both.
The two are always found together in archeological sites.
But I was thinking more of your extremely poor peasant farmer, who
could not afford bakery or brewer's yeast, and found yeast for *free*
in the must covering his grapes.
Possibly. I'm not sure where the ancients got their yeasts anyway.
Perhaps they were natural contaminants of the grains and grapes that
they use.
From their socks.
Poor peasants have much more incentive to get blotto, you know!
Many of these local recipes are not commercial ones, as has been
pointed out.
They were more a case of make do with free ingredients.
I think I shall get another beer now.
Hold the raisins.
Hold the phone.
Hold your horses.
Hold these wires, Shemp.
Here, you hold them Curly.
--
John #1782
"We should always be disposed to believe that which appears to us to be
white is really black, if the hierarchy of the church so decides."
- Saint Ignatius Loyola (1491-1556) Founder of the Jesuit Order.
.
|
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| User: "Michael Gray" |
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| Title: Re: Mead Recipe from Finland |
09 Apr 2007 06:06:17 PM |
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|
On Wed, 04 Apr 2007 22:09:54 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-8CE8C4.22095404042007@news.giganews.com>
In article <iod813hp78hjacceg8h2oopoevdc4la0ub@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Wed, 04 Apr 2007 15:39:56 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-A0F7DF.15395604042007@news.giganews.com>
In article <2hc613h0urve1t8gueu15pd1smnt2vtu86@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Tue, 03 Apr 2007 15:54:17 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-887A23.15541703042007@news.giganews.com>
In article <lo6413djaa0obnf214jkrjjfvs97e9hqbk@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Mon, 02 Apr 2007 21:59:24 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-D83A04.21592402042007@news.giganews.com>
In article <kjb3135s5bmohml6rge4k27f8uusnhmdu8@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Mon, 02 Apr 2007 16:17:55 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-EB5C7A.16175502042007@news.giganews.com>
In article <svs1131itrttf8l4bfeo975h2e7oe4b8kt@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Sun, 01 Apr 2007 21:46:57 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-4D5260.21465701042007@news.giganews.com>
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F
003
521
89?
ope
ndo
cument
Mead ??ima?
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the
sugar.
Add
the rest of the water and lemon juice. Add the yeast (app. 1/5
tsp)
to
the lukewarm mixture. Let it ferment in room temperature for
the
next
day. Strain and bottle the mead. Add a teaspoonful of sugar
and a
couple of raisins into each bottle. In a cool place, the mead
will
be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to
make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My
granddad
came over from Germany as a teen in the late 1800's.
BTW my mom said the stuff tasted awful.
The raisins are the source of the yeast.
Yeast grows naturally on the surface of grapes.
True. However, I do note that the recipe above does call for
additional
yeast.
The raisins could be a "hangover" from the old days when there was
no
commercial yeast generally available.
Could be, but haven't people been baking bread just about as long as
they were drinking beer? S. cerevisiae is used for both.
The two are always found together in archeological sites.
But I was thinking more of your extremely poor peasant farmer, who
could not afford bakery or brewer's yeast, and found yeast for *free*
in the must covering his grapes.
Possibly. I'm not sure where the ancients got their yeasts anyway.
Perhaps they were natural contaminants of the grains and grapes that
they use.
From their socks.
Poor peasants have much more incentive to get blotto, you know!
Many of these local recipes are not commercial ones, as has been
pointed out.
They were more a case of make do with free ingredients.
I think I shall get another beer now.
Hold the raisins.
Hold the phone.
Hold your horses.
Hold these wires, Shemp.
Here, you hold them Curly.
Wire soitingly!
--
.
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| User: "raven1" |
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| Title: Re: Mead Recipe from Finland |
03 Apr 2007 05:49:19 AM |
|
|
On Mon, 02 Apr 2007 21:59:24 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
In article <kjb3135s5bmohml6rge4k27f8uusnhmdu8@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Mon, 02 Apr 2007 16:17:55 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-EB5C7A.16175502042007@news.giganews.com>
In article <svs1131itrttf8l4bfeo975h2e7oe4b8kt@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Sun, 01 Apr 2007 21:46:57 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-4D5260.21465701042007@news.giganews.com>
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F00352189?
ope
ndo
cument
Mead ??ima?
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My granddad
came over from Germany as a teen in the late 1800's.
BTW my mom said the stuff tasted awful.
The raisins are the source of the yeast.
Yeast grows naturally on the surface of grapes.
True. However, I do note that the recipe above does call for additional
yeast.
The raisins could be a "hangover" from the old days when there was no
commercial yeast generally available.
Could be, but haven't people been baking bread just about as long as
they were drinking beer? S. cerevisiae is used for both.
Important clarification: different strains are used; Brewer's Yeast
and Baker's Yeast are both S. cervisiae, but are as dissimilar as
different breeds of dogs such as Saint Bernards and Poodles.
--
"O Sybilli, si ergo
Fortibus es in ero
O Nobili! Themis trux
Sivat sinem? Causen Dux"
.
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| User: "johac" |
|
| Title: Re: Mead Recipe from Finland |
03 Apr 2007 05:50:18 PM |
|
|
In article <50c4135brtm9achqpdrd8hkl077p5ae5nl@4ax.com>,
raven1 <quoththeraven@nevermore.com> wrote:
On Mon, 02 Apr 2007 21:59:24 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
In article <kjb3135s5bmohml6rge4k27f8uusnhmdu8@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Mon, 02 Apr 2007 16:17:55 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-EB5C7A.16175502042007@news.giganews.com>
In article <svs1131itrttf8l4bfeo975h2e7oe4b8kt@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Sun, 01 Apr 2007 21:46:57 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
- Refer: <jhachmann-4D5260.21465701042007@news.giganews.com>
In article <1bt0139ks9j04pvggokpgq8o23b9pi792f@4ax.com>,
stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F003521
89?
ope
ndo
cument
Mead ??ima?
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar.
Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp)
to
the lukewarm mixture. Let it ferment in room temperature for the
next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will
be
ready in about a week.
My mom told me that during Prohibition, my grandfather used to make
homemade beer. She wasn't sure of the other ingredients, but she
remembers the raisins. I wonder if it was something similar. My
granddad
came over from Germany as a teen in the late 1800's.
BTW my mom said the stuff tasted awful.
The raisins are the source of the yeast.
Yeast grows naturally on the surface of grapes.
True. However, I do note that the recipe above does call for additional
yeast.
The raisins could be a "hangover" from the old days when there was no
commercial yeast generally available.
Could be, but haven't people been baking bread just about as long as
they were drinking beer? S. cerevisiae is used for both.
Important clarification: different strains are used; Brewer's Yeast
and Baker's Yeast are both S. cervisiae, but are as dissimilar as
different breeds of dogs such as Saint Bernards and Poodles.
True. I checked and they are the same species, but different strains.
--
John #1782
"We should always be disposed to believe that which appears to us to be
white is really black, if the hierarchy of the church so decides."
- Saint Ignatius Loyola (1491-1556) Founder of the Jesuit Order.
.
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| User: "Al Klein" |
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| Title: Re: Mead Recipe from Finland |
05 Apr 2007 09:03:08 PM |
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On Mon, 02 Apr 2007 21:59:24 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
In article <kjb3135s5bmohml6rge4k27f8uusnhmdu8@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
The raisins could be a "hangover" from the old days when there was no
commercial yeast generally available.
Could be, but haven't people been baking bread just about as long as
they were drinking beer? S. cerevisiae is used for both.
Not quite. Bread is what we got when we baked the grain that was left
over after making beer. There's older evidence of beer than there is
of bread.
.
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| User: "johac" |
|
| Title: Re: Mead Recipe from Finland |
06 Apr 2007 12:17:05 AM |
|
|
In article <4hab13lruatpglkki8rd12j2csj9gosqfr@4ax.com>,
Al Klein <rukbat@pern.invalid> wrote:
On Mon, 02 Apr 2007 21:59:24 -0700, johac
<jhachmann@remove.sbcglobal.net> wrote:
In article <kjb3135s5bmohml6rge4k27f8uusnhmdu8@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
The raisins could be a "hangover" from the old days when there was no
commercial yeast generally available.
Could be, but haven't people been baking bread just about as long as
they were drinking beer? S. cerevisiae is used for both.
Not quite. Bread is what we got when we baked the grain that was left
over after making beer. There's older evidence of beer than there is
of bread.
I guess they needed something to go with their beer and potato chips and
Cheetos hadn't been invented yet.
--
John #1782
"We should always be disposed to believe that which appears to us to be
white is really black, if the hierarchy of the church so decides."
- Saint Ignatius Loyola (1491-1556) Founder of the Jesuit Order.
.
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| User: "Lucifer" |
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| Title: Re: Mead Recipe from Finland |
02 Apr 2007 08:37:52 AM |
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On Apr 2, 4:16 am, stoney <sto...@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F003521...
Mead - "Sima"
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
--
Fundies and trolls are cordially invited to
shove a wooden cross up their arses and rotate
at a high rate of speed. I trust you'll
be 'blessed' with a plethora of splinters.
3 pounds honey to an imperial gallon of water. Add a wine yeast. For
variety, change the honey type or quantity. That's all it takes.
--
Lucifer the Unsubtle, EAC Librarian of Dark Tomes of Excessive Evil
and General Purpose Igor
The Anti-Theist, BAAWA Lowly Evilmeister and tamer of the Demon Duck
of Doom
Convicted by Earthquack
"Don't worry, I won't bite.......hard"
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| User: "Michael Gray" |
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| Title: Re: Mead Recipe from Finland |
02 Apr 2007 08:33:31 PM |
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On 2 Apr 2007 06:37:52 -0700, "Lucifer" <wyrdology@hotmail.com> wrote:
- Refer: <1175521072.042138.230670@q75g2000hsh.googlegroups.com>
On Apr 2, 4:16 am, stoney <sto...@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F003521...
Mead - "Sima"
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
--
Fundies and trolls are cordially invited to
shove a wooden cross up their arses and rotate
at a high rate of speed. I trust you'll
be 'blessed' with a plethora of splinters.
3 pounds honey to an imperial gallon of water. Add a wine yeast. For
variety, change the honey type or quantity. That's all it takes.
Don't you even strain out the dead bees?
--
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| User: "Doc Smartass" |
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| Title: Re: Mead Recipe from Finland |
04 Apr 2007 08:09:05 PM |
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Michael Gray <mikegray@newsguy.com> wrote in
news:omb313hjprrvp2rnkp2t2q39jogg5ngohn@4ax.com:
On 2 Apr 2007 06:37:52 -0700, "Lucifer" <wyrdology@hotmail.com> wrote:
- Refer: <1175521072.042138.230670@q75g2000hsh.googlegroups.com>
On Apr 2, 4:16 am, stoney <sto...@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F003521
...
Mead - "Sima"
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar.
Add the rest of the water and lemon juice. Add the yeast (app. 1/5
tsp) to the lukewarm mixture. Let it ferment in room temperature for
the next day. Strain and bottle the mead. Add a teaspoonful of sugar
and a couple of raisins into each bottle. In a cool place, the mead
will be ready in about a week.
--
Fundies and trolls are cordially invited to
shove a wooden cross up their arses and rotate
at a high rate of speed. I trust you'll
be 'blessed' with a plethora of splinters.
3 pounds honey to an imperial gallon of water. Add a wine yeast. For
variety, change the honey type or quantity. That's all it takes.
Don't you even strain out the dead bees?
If we took the bees out it wouldn't be Stinger (tm) Mead.
--
Doc Smartass, BAAWA Knight of Heckling
aa # 1939
AUTHORITARIANS ARE PERVERTS. Why?
--They consider themselves shepherds.
--They consider the rest of us sheep.
--Shepherds ***** sheep.
--Therefore AUTHORITARIANS ARE PERVERTS.
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| User: "William Wingstedt" |
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| Title: Re: Mead Recipe from Finland |
03 Apr 2007 09:11:12 PM |
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On Tue, 03 Apr 2007 11:03:31 +0930, Michael Gray
<mikegray@newsguy.com> wrote:
On 2 Apr 2007 06:37:52 -0700, "Lucifer" <wyrdology@hotmail.com> wrote:
- Refer: <1175521072.042138.230670@q75g2000hsh.googlegroups.com>
On Apr 2, 4:16 am, stoney <sto...@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F003521...
Mead - "Sima"
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
--
Fundies and trolls are cordially invited to
shove a wooden cross up their arses and rotate
at a high rate of speed. I trust you'll
be 'blessed' with a plethora of splinters.
3 pounds honey to an imperial gallon of water. Add a wine yeast. For
variety, change the honey type or quantity. That's all it takes.
Don't you even strain out the dead bees?
,,,um...you don't have to kill bees to get their honey...
http://www.redmeat.com/redmeat/meatwagon/runnerup.html
:)
--
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| User: "Michael Gray" |
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| Title: Re: Mead Recipe from Finland |
04 Apr 2007 12:52:32 AM |
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On Wed, 04 Apr 2007 02:11:12 GMT,
(William Wingstedt) wrote:
- Refer: <4613089a.121182330@Newsgroups.Comcast.net>
On Tue, 03 Apr 2007 11:03:31 +0930, Michael Gray
<mikegray@newsguy.com> wrote:
On 2 Apr 2007 06:37:52 -0700, "Lucifer" <wyrdology@hotmail.com> wrote:
- Refer: <1175521072.042138.230670@q75g2000hsh.googlegroups.com>
On Apr 2, 4:16 am, stoney <sto...@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F003521...
Mead - "Sima"
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
--
Fundies and trolls are cordially invited to
shove a wooden cross up their arses and rotate
at a high rate of speed. I trust you'll
be 'blessed' with a plethora of splinters.
3 pounds honey to an imperial gallon of water. Add a wine yeast. For
variety, change the honey type or quantity. That's all it takes.
Don't you even strain out the dead bees?
,,,um...you don't have to kill bees to get their honey...
http://www.redmeat.com/redmeat/meatwagon/runnerup.html
:)
Now you tell me, honey.
(I hate you Milkman Dan.)
--
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| User: "Al Klein" |
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| Title: Re: Mead Recipe from Finland |
05 Apr 2007 09:01:05 PM |
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On Wed, 04 Apr 2007 02:11:12 GMT,
(William Wingstedt) wrote:
On Tue, 03 Apr 2007 11:03:31 +0930, Michael Gray
<mikegray@newsguy.com> wrote:
Don't you even strain out the dead bees?
,,,um...you don't have to kill bees to get their honey...
But some bee parts always get into the honey. Not that you have to
strain them out - the yeast and racking take care of that.
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| User: "William Wingstedt" |
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| Title: Re: Mead Recipe from Finland |
08 Apr 2007 02:19:35 AM |
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On Thu, 05 Apr 2007 22:01:05 -0400, Al Klein <rukbat@pern.invalid>
wrote:
On Wed, 04 Apr 2007 02:11:12 GMT,
(William Wingstedt) wrote:
On Tue, 03 Apr 2007 11:03:31 +0930, Michael Gray
<mikegray@newsguy.com> wrote:
Don't you even strain out the dead bees?
,,,um...you don't have to kill bees to get their honey...
But some bee parts always get into the honey. Not that you have to
strain them out - the yeast and racking take care of that.
Yet if you take out all that which used to be bee from the honey,
you're left with mere nectar.
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| User: "Al Klein" |
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| Title: Re: Mead Recipe from Finland |
08 Apr 2007 02:43:54 PM |
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On Sun, 08 Apr 2007 07:19:35 GMT,
(William Wingstedt) wrote:
On Thu, 05 Apr 2007 22:01:05 -0400, Al Klein <rukbat@pern.invalid>
wrote:
On Wed, 04 Apr 2007 02:11:12 GMT,
(William Wingstedt) wrote:
On Tue, 03 Apr 2007 11:03:31 +0930, Michael Gray
<mikegray@newsguy.com> wrote:
Don't you even strain out the dead bees?
,,,um...you don't have to kill bees to get their honey...
But some bee parts always get into the honey. Not that you have to
strain them out - the yeast and racking take care of that.
Yet if you take out all that which used to be bee from the honey,
you're left with mere nectar.
I was talking about legs and things, not bee spit. :)
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| User: "William Wingstedt" |
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| Title: Re: Mead Recipe from Finland |
09 Apr 2007 12:07:06 PM |
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On Sun, 08 Apr 2007 15:43:54 -0400, Al Klein <rukbat@pern.invalid>
wrote:
On Sun, 08 Apr 2007 07:19:35 GMT,
(William Wingstedt) wrote:
On Thu, 05 Apr 2007 22:01:05 -0400, Al Klein <rukbat@pern.invalid>
wrote:
On Wed, 04 Apr 2007 02:11:12 GMT,
(William Wingstedt) wrote:
On Tue, 03 Apr 2007 11:03:31 +0930, Michael Gray
<mikegray@newsguy.com> wrote:
Don't you even strain out the dead bees?
,,,um...you don't have to kill bees to get their honey...
But some bee parts always get into the honey. Not that you have to
strain them out - the yeast and racking take care of that.
Yet if you take out all that which used to be bee from the honey,
you're left with mere nectar.
I was talking about legs and things, not bee spit. :)
mmmmmMMMMM....I especially like the faces, if only they could survive
the yeasting and the racking...:)
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| User: "raven1" |
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| Title: Re: Mead Recipe from Finland |
02 Apr 2007 01:23:16 AM |
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On Sun, 01 Apr 2007 20:16:20 -0700, stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F00352189?opendocument
Mead – “Sima”
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
<nit-pick>
Possibly a very nice homebrew, but not "mead", which by definition, is
a honey-based beverage.
</nit-pick>
--
"O Sybilli, si ergo
Fortibus es in ero
O Nobili! Themis trux
Sivat sinem? Causen Dux"
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| User: "chibiabos" |
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| Title: Re: Mead Recipe from Finland |
02 Apr 2007 01:49:26 PM |
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In article <0681131u0evmu635asvg3c0758uucblqnq@4ax.com>, raven1
<quoththeraven@nevermore.com> wrote:
On Sun, 01 Apr 2007 20:16:20 -0700, stoney <stoney@the.net> wrote:
http://www.finfood.fi/finfood/ff.nsf/0/8F9F837493A7BE6BC225717F00352189?open
document
Mead – “Sima”
4 litres of water
250 g brown sugar
250 g granulated sugar
2 lemons
A pinch of yeast
Raisins
Bring some of the water to the boil and pour over both the sugar. Add
the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to
the lukewarm mixture. Let it ferment in room temperature for the next
day. Strain and bottle the mead. Add a teaspoonful of sugar and a
couple of raisins into each bottle. In a cool place, the mead will be
ready in about a week.
<nit-pick>
Possibly a very nice homebrew, but not "mead", which by definition, is
a honey-based beverage.
</nit-pick>
That's not a nit-pick, that's the crux. Mead is _defined_ as a
honey-based beverage. The above recipe is for something you should try
only in the most desperate of times.
-chib
--
Member of SMASH
Sarcastic Middle-Aged Atheists with a Sense of Humor
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