hist-brewing: Historic Liqueur

Wylie & Gail wyliesmith at isomedia.com
Thu Apr 1 19:56:40 PST 1999


There are quite a few references to tying on corks with stout cord.  You
notch the cork (wedge shaped work well) and tie them around the cork and the
neck.


> -----Original Message-----
> From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On
> Behalf Of Chris J. Caronna, R. Ph.
> Sent: Thursday, 01 April, 1999 18:10
> To: NATHAN T MOORE
> Cc: hist-brewing at pbm.com
> Subject: Re: hist-brewing: Historic Liqueur
>
>
> Nathan,
> All actively fermenting liquids are carbonated. Just sample
> an actively
> fermenting wine.  You will find it bubbly as it is carbonated
> with carbon
> dioxide produced by the working yeast.  As for a ferment in
> the bottle to
> produce carbonation, the references I have point to the
> 1690ish discovery of the
> cork by Dom Perignon.  Even the cork would not allow much CO2
> to build up before
> the cork blew.  Before this cork "discovery" fermentable
> liquids were stored in
> wood or barrels which would have allowed the carbon dioxide
> to escape preventing
> much carbonation.  Some of the recipies in Cindy's book "A
> Sip Through Time"
> call for stopping up a bottle tight with still enough sugar
> to allow some
> carbonation.  The trick is how did they bottle it up tight?
>
> Perhaps someone else out there can shed some further light on this.
>
> Hope that helped,
> Morgan the Vintner
>
> NATHAN T MOORE wrote:
>
> > Is it possible to justify a carbonated liqueur as being historically
> > accurate?  If so, how would they have gone about it?  I am
> thinking of
> > pre 1700's history.
> >
> > Thanks,
> > Nate
> >
> >
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