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Recipe Menu
Glog
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Source: A.E. Mossberg (aem@mthvax.miami.edu)
Digest: 12/25/88
Ingredients:
-
- 1 quart cheap red port
- 1 quart cheap vodka
- 1-1/2 cups sugar
- 4 cups water
- 8 pods cardamom
- 20 cloves
- 1 peel of orange
- 2 sticks cinnamon broken
- 1 handful raisins
- 4 almonds
-
Procedure:
Dissolve sugar in water and add the last 6 ingredients. Boil 15 minutes
then add vodka and port. Bring back to boil and remove from heat. Serve
warm.
Comments:
This is a traditional Swedish holiday drink. It cures the common cold.
242
Berry Liqueur
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Source: Nicolette Bonhomme (bb13093@pbn33.prime.com)
Digest: 12/21/88
Ingredients:
-
- 1 quart frozen raspberries
- 1 quart frozen blueberries
- 1 can frozen grape juice concentrate
- 1 quart brandy
- sugar
-
Procedure:
Soak berries, grape juice and brandy for at least one week. Strain into
a jar, being sure to squeeze all juice out of fruit. Increase volume by
25-50% with a sugar syrup made from half water and half sugar. Cool
syrup to room temperature before adding to liqueur mix.
243
Rice Wine---Saki
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Source: David Herron (mailrus!ukma!davids.UUCP!david)
Digest: Issue #48, 1/10/89
Ingredients:
-
- 2-1/2 pounds rice (husked or raw)
- 1/2 pint grape concentrate
- 7 pints hot water
- 2-1/2 pounds corn sugar or honey
- 3 teaspoons acid blend
- 3/4 teaspoon yeast energizer
- 1 tablet Campden
- 1 pack sherry yeast
-
Procedure:
Wash and crush rice. Place rice in nylon straining bag and place in
primary. Pour hot water over rice and stir in all ingredients except
yeast and engergizer. Wait 48 hours. Add yeast and energizer and cover
primary. Stir daily, checking gravity and pressing pulp lightly. When
gravity reaches 1.050 (2-3 days), add another 1/4 pound dissolved sugar
or honey per gallon. When gravity drops to 1.030 (6-7 days) strain any
juice from bag. Rack to secondary. Attach airlock. Rack again in 2
months, if necessary. Bottle when ready. It is possible to continue
building up alcohol by adding additional sugar until fermentation
ceases. For a sweeter drink, add 1/2 teaspoon stabilizer and 1/4 pound
dissolved sugar.
NOTE: Any additional sugar added should be corn sugar, not cane sugar.
Comments:
This recipe came from a collection of wine recipes by Raymond Massaccesi
titled Winemakers Recipe Handbook. Various digest subscribers question
the authenticity of this recipe. Sake should contain only rice---no corn
sugar, grape concentrate, or honey. Authentic sake should also be
inoculated with koji. There is a sake brewery in Berkeley, California,
that will conduct tours for those interested in learning more about
sake. Sake is discussed by Fred Eckhardt in Best of Beer and Brewing
Vol. 1-5, available from the AHA. Koji is available from Great
Fermentations of Santa Rosa.
Note to 2nd Edition: Fred Eckhardt is now putting out a brief newslet-
ter, on an infrequent periodic basis, geared strictly toward the sake
brewer. He lists various places to buy koji, sources of polished rice,
commercial sake brewers, etc.
244
Chuck's Homemade Ozark Rootbeer
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Source: Chuck Cox (bose!chuck@uunet.UU.NET)
Digest: Issue #338, 1/9/90
Ingredients:
-
- 2 ounces birch beer extract
- 10 ounces root beer extract
- 1 pound honey
- 1 cup blackstrap molasses
- 1 cup grade B maple syrup
- 1 gallon sugar (about 8 pounds)
-
Procedure:
This recipe makes 15 gallons. Mix all ingredients in a standard keg. Add
water to fill keg. Carbonate. Drink.
Comments:
I thought the molasses taste was a bit harsh and will try either
regular molasses, or use less. I will also try substituting 2 ounces of
sarsaparilla extract for 2 ounces of the rootbeer extract. This recipe
makes a strong tasting rootbeer with about half the sweetness of
commercial rootbeers. This was made with artificial carbonation, but it
could be adapted to make alcoholic rootbeer by substituting malt extract
for some of the sugar.
245
Nathan's Ginger Beer
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Source: Bill Crick
Digest: Issue #314, 12/1/89
Ingredients:
-
- 1/2 pound fresh ginger, peeled and grated
- 1 lemon
- 5 teaspoons cream of tarter
- 5 cups white sugar
- 2-1/2 gallons water
- lager yeast
-
Procedure:
This stuff is dangerous---do not make it. WARNINGS: Use only real
champagne bottles, beer bottles will explode. If left out of fridge more
than 4 weeks, bottles will explode. Do not leave in fridge more than 4
weeks after bottles start to scare you, otherwise, bottles will explode.
Set off outside---corks go 60-70'. Do not let bottles sit around too
long---I'm not kidding!
Peel and grate ginger. Grate lemon, squeeze, and cut remainder into
slices. Boil all ingredients, mixing. Cool to 80 degrees or less and add
lager yeast. Ferment 3-7 days, then bottle in champagne bottles. Wire
down plastic corks. Leave out 1 week, then move to cool area. Chill and
test open 1 bottle each week until they start to scare you, then put all
bottles in fridge and drink within 2 weeks.
Comments:
I've been making this for many years. It is very carbonated, and quite
refreshing. Also, because it has a limited shelf life (after which it
explodes), it prompts lots of impromptu ginger beer parties. I call
several friends to say "I'm setting off a dozen ginger beers tomorrow
afternoon. Wanna come?"
Specifics:
Primary Ferment: 3--7 days
Secondary Ferment: Couple weeks
246
Romulan Ale
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Source: Karl Wolff (wolff@aqm.ssc.af.mil)
Robert N. (robertn@fml.intel.com)
Digest: Issues #531 and #532, 11/6/90
Ingredients:
-
- Karl's Recipe:
-
- 1 fifth Bacardi 151
- 1 fifth Blue Curaco
- 2 liters Sprite or 7-Up
-
- Robert's Recipe:
-
- 1 fifth Bacardi 151
- 1 fifth Everclear
- 1 fifth Blue Curaco
-
Procedure:
Mix all ingredients. Chill for approximately 3 hours and serve.
Comments:
Robert comments that this is done in shots because the average human
cannot stand up to a tall cool glass of Romulan ale; he suggests that
Karl's recipe may be fit for human consumption.
247
Jasmine Tea Liqueur
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Source: Paul L. Kelly (pkel@psych.purdue.edu)
Digest: Issue #594, 3/12/91
Ingredients:
-
- 1 pint dark rum
- 1/2 cup jasmine tea
- 1 cup sugar syrup
-
Procedure:
liquer:teatea:liquerSteep the tea in the rum for 24 hours, and remove.
Make the sugar syrup by boiling 1 cup of sugar in 1/2 cup of water (it
will be VERY thick). When the syrup cools, add to the rum. It's ready to
drink immediately.
Comments:
This is a very nice after dinner liqueur, but you may drink it any time
you want to. If the tea flavor is too strong, try steeping for a shorter
time, cutting down on the amount, etc. Likewise, the amount of sugar may
be a bit excessive for many tastes, so experiment.
248
Ginger Beer
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Source: Eric Pepke (pepke@gw.scri.fsu.edu)
Digest: Issue #630, 5/6/91
Ingredients (for 1 gallon):
-
- 1 gallon water
- 3-4 ounces fresh ginger
- 2 lemons
- 2 cups sugar (sucrose or brown sugar or both)
- Yeast
-
Procedure:
Peel the ginger and slice into 1/8 inch slices. Mix the water with the
sugar and put in the ginger. Boil an hour or so. Slice the lemons, add
to the boil, and boil for about 15 minutes. Allow to cool to room temp-
erature. Add yeast. Let the yeast grow overnight. Bottle in very strong
bottles. Let sit at room temperature for about 12 hours to carbonate.
Put bottles in the fridge. Open very carefully.
Comments:
Every time I did not peel the ginger, the yeast did not multiply proper-
ly. There may be a causal relationship. The more you let the lemons
boil, the more bitterness will be extracted from the peels. For a result
a lot like Canada Dry's Bitter Lemon, increase the number of lemons to
4, let the lemons boil for about 1/2 hour, and cut back on the ginger.
249
Ginger Ale
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Source: Jack Schmidling (arf@ddsw1.mcs.com)
Digest: Issue #709, 8/26/91
Ingredients (for 1 gallon+):
-
- 1 Gallon Water (for ale)
- 2 cups water (for making extract)
- 2 ounces Fresh Ginger root
- 2 cups sugar
- 1 tablespoon vanilla extract
- 1/8 teaspoon yeast
-
Procedure:
Slice the ginger into thin sections and add them to two cups of boiling
water. Simmer this on very low heat for 20 minutes. While this is sim-
mering, boil the gallon of water and two cups of sugar for one minute
and set aside. Pour the pan with the ginger into a blender and blend on
high for about one minute. Strain this extract into the sugar water.
With a soup ladle, pour a few cups of the hot brew through the pulp to
extract a bit more of the ginger flavor. Cool to room temperature. When
cool, add vanilla. Add yeast, stir and let sit for about 30 minutes.
Then bottle and age.
Comments:
I recommend that you do not alter the recipe on the first batch. On
subsequent batches you can alter the amount of ginger, sugar and vanilla
to suit your own taste.
250
Gingane
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Source: Richard Ransom (rransom@bchm1.aclcb.purdue.edu)
AKA: FATHER BARLEYWINE
Digest: Issue #710, 8/27/91
Ingredients:
-
- 1-2 pounds ginger (yes, pounds!)
- 5-7 pounds corn sugar
- 1-2 pounds sucrose (table sugar)
- juice of several (3) citroids
- (lemon, lime, grapefruit, combination of
- high citric fruits like lime with oranges)
- various additives (fruitoids, spice thangs,
- herbs, hops, or whatever floats yer boat)
- 2 packages champagne yeast
-
Procedure:
Chop ginger (leave that skin on!) in discs and blend with hot water. Use
plenty of water, then filter homogenized ginger through several layers
of cheesecloth. Squeeze dry, then add more water and squeeze again. Add
water to make about 2 gallons, heat, and dissolve in sugars. Bring to
boil, add citroid juices, and boil stirring frequently (to avoid exces-
sive sugar carmelization) for about 30 minutes. Pour into fermenter
containing 2 + gallons cold water carefully (to avoid hot stuff on cold
glass) and add more water to make about 5 gallons. Pitch. Ferment.
Bottle. Drink.
Comments:
If adding fruit, do so 5 minutes after you stop boil and give it 10
minutes to pastuerize a bit. Dump the whole bleeding thing into the
fermenter, and strain off the fruit when passing into secondary (or just
fergit the secondary and strain when bottling). I personally prefer to
make a fruit extract (blend fruit and strain off juice) and add the
juice to the finished product. Remember to bottle before fermentation
stops, and be careful about the priming (1/2 to a maximum of 3/4 cup).
There are a couple of considerations....this stuff is high octane brew
(10% alcohol and up) and it is very similar to champagne (high gas pres-
sure) so I would ask you to be very careful with your bottles (use
_only_ champagne bottles) or avoid the danger of explosion and use a
Cornelius keg. Don't let this stuff ferment out completely so it has a
bit of residual sweetness to mask any slight off flavours...being made
of sugar and ginger, it has no body to mask imperfections. Fruit is also
a nice addition, either with the pre-fermented mass or in the Dutch
style as a final addition a few hours (1 day tops) before bottling.
251
Kvass
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Source: Ronald Leenes (romix@bsk.utwente.nl)
Digest: Issue #819, 2/7/92
Ingredients:
-
- 500 grams Rye-bread
- 8 litres water
- 25 grams yeast (the book mentions yeast to make bread)
- 225 grams sugar
- 4 spoons luke warm water
- 1 lemon
- 2 spoons raisins
- 2 branches peppermint
-
Procedure:
Put the slices of rye-bread in the oven (200 degrees Celsius) for about
45 mins, until they're dried. Boil the 8 liters of water. Crumble the
dried rye-bread, put it in the boiling water for about 5 mins. Let it
the water, and rye-bread rest for 4 hours, covered with a tea-cloth.
Crumble the yeast, 15 mins before the 4 hours are over. Mix the crumbled
yeast with some sugar and the luke warm water. Let it rest for 15 mins.
Filter the water-rye-bread mix in a kitchen sieve. Carefully extract all
water from the rye- bread. Wash, and peel the lemon. Add the lemon-peel,
the sugar, the yeast and the pepermint. Stir the solution, and let it
rest (covered) for 8 hours. Sieve the solution (tea-cloth). Bottle it.
Put some raisins, a bit of lemon-peel, and a fresh leaf of peppermint in
every bottle, close the bottles, and keep them in a cool place. Ready
when the raisins start floating. Sieve the stuff one more time in a tea-
cloth. Put the Kvas in the fridge 4 hours before drinking.
Comments:
I got this recipe from a book called dinerparty a la perestrojka. I
tried it once, it tasted terrible, but that was probably due to the fact
that the rye-bread was almost burned.
This is more or less the description the book gives. Remember this is a
recipe for non-brewers. It is a cookbook after all.
252
Kvass
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Source: John S. Watson (watson@pioneer.arc.nasa.gov)
Digest: 2/11/92
Ingredients (for 10 bottles):
-
- 1 pound Dry Black Bread
- 24 cups Boiling Water
- 1 1/2 pounds Sugar
- 2 ounces Fresh Compressed Yeast
- 1/2 cup Sultanas (yellow seedless raisins)
-
Procedure:
Put the bread into a large container and then add the boiling water.
When the mixture is lukewarm squeeze the liquid from the bread very
thoroughly, making sure that the bread itself does not come through
because this clouds the drink.
Add the sugar and yeast, mix, cover and leave for ten hours. Pour the
drink into clean bottles, and three sultanas to each, put the corks and
tie them down---then refrigerate immediately.
Comments:
This recipe is from an old wine and spirits book I have at home. Kvass
is very refreshing on a hot summer's day and is quickly made from black
bread and yeast. It is quite like weak beer and is fermented and slight-
ly alcoholic, but must be stored in the refrigerator using corks, not
screw-in stoppers or else it will go on fermenting and blow.
This, to me, looks very similar to the Sumerian recipe which Anchor
Brewery of San Francisco recreated a couple of years ago.
253
Root Beer
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Source: Bob Gorman (semantic!bob@uunet.UU.NET)
Digest: Issue #685, 7/23/91
Ingredients (for 2--1/4 gallons):
-
- 2 gallons water
- 1 1/2 cups honey
- 3 tablespoons ground sarsaparilla
- 1 tablespoon sassafras
- 1 heaping tablespoon hops
- 1/4 teaspoon ground coriander
- 1/4 teaspoon wintergreen extract (Almost all natural)
- 1/4 teaspoon yeast
-
Procedure:
Place the sarsaparilla, sassafras, hops, and coriander into an enameled
or stainless steel pan. Cover them with water and bring to a boil.
Reduce the heat and allow them to just barely simmer for 12 hours,
making sure the water does not all evaporate. Strain out the solids and
add the liquid to 2 gallons of water that has been boiled and cooled to
lukewarm. Stir in the honey, wintergreen extract, and the yeast dis-
solved in 2/3 cup warm water. Stir the mixture thoroughly and allow it
to mellow for several hours. You can then siphon off the root beer into
a clean container before bottling, or fill the bottles immediately.
Makes about two dozen 12-ounce bottles.
Comments:
Recipes from Early American Life, August 1975, Pg 12, titled "Making
Your Own Soda Pop", by Caroline Kitchen Riddle.
254
Ginger Ale
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Source:
Ingredients (for 2-1/4 gallons):
-
- 2 5/8 cups honey
- 5 cups sugar
- 2 gallons water
- 3 beaten egg whites
- 1 tablespoon ginger moistened with a little water
- Juice of 4 lemons
- 1/4 teaspoon yeast
- 1 whole lemon
-
Procedure:
Dissolve the honey or sugar in 2 gallons water. Add the beaten egg
whites and ginger. Bring to a boil and skim. Most of the flavor of the
ginger will have been given out, so don't worry that you loose much of
it in the skimming. Add the whole lemon and set the mixture aside to
cool. When it is lukewarm, add the lemon juice and the yeast dissolved
in 1/4 cup warm water. Stir well and let stand for a while for the
sediment to settle to the bottom. Strain through a cloth into a clean
container. Give it a few more minutes to settle and you are ready to
bottle.
Comments:
Recipes from Early American Life, August 1975, Pg 12, titled "Making
Your Own Soda Pop", by Caroline Kitchen Riddle.
255
Sima
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Source: Laura Tiilikainen (laura@vipunen.hut.fin)
Digest: rec.food.drink, 1/15/92
Ingredients:
-
- 1/2 kilogram brown sugar
- 1/2 kilogram white sugar
- 2-3 lemons
- 5 liters water
- 1/4-1/2 teaspoon yeast
- raisins and sugar for bottling
-
Procedure:
Wash the lemons thoroughly and peel the yellow skin. Pour the boiling
water on the lemon skins and sugars. Remove the white skin from the
lemons and slice the lemons crosswise. Add the slices into the slightly
cooled liquid. Let cool until the liquid is at body temperature. Add the
yeast and let ferment for a day to day and a half. When the drink is
bottled, remove the lemon slices and skins. Add a spoonful of sugar and
some raisins to every bottle. Close the bottles loosely. After a day,
tighten the caps and move the bottles to refrigerator. The drink is
ready when the raisins have risen from the bottom to surface.
Comments:
Sima is a Finnish homebrew.
256
Kahlua
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Source: Eric Anderson (randerson@cudnvr.denver.colorado.edu)
Digest: rec.food.drink, 10/28/91
Ingredients:
-
- 4 cups water
- 5 teaspoons instant coffee
- 2-1/2 cups sugar
- 1-1/2 cups vodka
- 1 tablespoon chocolate syrup
-
Procedure:
Boil water. Add cofee. Add sugar. Simmer, 20 min. Remove from heat, add
chocolate. Allow to cool. Add vodka (or don't cool if you want some of
the alcohol to boil off).
Comments:
This recipe has been passed on through time immemorial form college
student to college student where I went to school, and was drunk late at
night, often in the form of kaluaha and cream, and as far as I can tell
is indestinguishable from the original, and a lot cheaper.
257
Irish Cream
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Source: Eric Anderson (randerson@cudnvr.denver.colorado.edu)
Digest: rec.food.drink, 10/28/91
Ingredients:
-
- 1 cup scotch wiskey
- 1-1/4 cups half and half
- 1 can sweetened condensed milk
- 3 drops coconut flavoring
- 1 tablespoon chocolate syrup
-
Procedure:
Mix scotch and milk. Add 1/2 and 1/2. Add rest. Stir.
Comments:
It is possible to purchase better, but this isn't bad, and is just fine
for using in mixed drinks, or college students on a tight budget.
258