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Back to menu Source: A.E. Mossberg (aem@mthvax.miami.edu) Digest: 12/25/88 Ingredients:
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

Back to menu Source: Nicolette Bonhomme (bb13093@pbn33.prime.com) Digest: 12/21/88 Ingredients:
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

Back to menu Source: David Herron (mailrus!ukma!davids.UUCP!david) Digest: Issue #48, 1/10/89 Ingredients:
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

Back to menu Source: Chuck Cox (bose!chuck@uunet.UU.NET) Digest: Issue #338, 1/9/90 Ingredients:
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

Back to menu Source: Bill Crick Digest: Issue #314, 12/1/89 Ingredients:
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

Back to menu Source: Karl Wolff (wolff@aqm.ssc.af.mil) Robert N. (robertn@fml.intel.com) Digest: Issues #531 and #532, 11/6/90 Ingredients:
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

Back to menu Source: Paul L. Kelly (pkel@psych.purdue.edu) Digest: Issue #594, 3/12/91 Ingredients:
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

Back to menu Source: Eric Pepke (pepke@gw.scri.fsu.edu) Digest: Issue #630, 5/6/91 Ingredients (for 1 gallon):
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

Back to menu Source: Jack Schmidling (arf@ddsw1.mcs.com) Digest: Issue #709, 8/26/91 Ingredients (for 1 gallon+):
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

Back to menu Source: Richard Ransom (rransom@bchm1.aclcb.purdue.edu) AKA: FATHER BARLEYWINE Digest: Issue #710, 8/27/91 Ingredients:
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

Back to menu Source: Ronald Leenes (romix@bsk.utwente.nl) Digest: Issue #819, 2/7/92 Ingredients:
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

Back to menu Source: John S. Watson (watson@pioneer.arc.nasa.gov) Digest: 2/11/92 Ingredients (for 10 bottles):
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

Back to menu Source: Bob Gorman (semantic!bob@uunet.UU.NET) Digest: Issue #685, 7/23/91 Ingredients (for 2--1/4 gallons):
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

Back to menu Source: Ingredients (for 2-1/4 gallons):
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

Back to menu Source: Laura Tiilikainen (laura@vipunen.hut.fin) Digest: rec.food.drink, 1/15/92 Ingredients:
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

Back to menu Source: Eric Anderson (randerson@cudnvr.denver.colorado.edu) Digest: rec.food.drink, 10/28/91 Ingredients:
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

Back to menu Source: Eric Anderson (randerson@cudnvr.denver.colorado.edu) Digest: rec.food.drink, 10/28/91 Ingredients:
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