hist-brewing: Historical "non-sanitization"--any experience?

Eylat Poliner allotta at earthlink.net
Thu May 6 22:54:05 PDT 1999


Historically, winemakers cleaned the barrels with scalding water and soda ash,
rinsed and then steralised with a sulpher candle.
However, the wood would add harsh flavors to the beer.  Try lining the barrel
with pitch or parrafin.

Mark

Cindy Renfrow wrote:

> >From a purely theoretical standpoint, I'm wondering.  Has anyone on the
> >list had experience with the cleaning-but-not-sanitizing by modern
> >standards that may have been done historically?
> >
> >I would presume that this would have a greater chance of being safe due
> >to the much larger volumes involved in brewing, but I'm only being
> >theoretical on that point.
> >
> >Likewise, I've not come across explicit cleaning instructions in the
> >sources I've looked at.  Has anyone come across descriptions or
> >instructions for cleaning in 18th, 17th, 16th, or earlier sources?  I was
> >wondering what their methods and materials were, although I could do some
> >speculation:  Soda ash, lime, lye soap, brushes, scrubbing, water...
> >
> >
>
> Mackenzie (1829), and Mrs. Glasse (1796) sterilizes their casks with
> lighted brimstone matches.
> Elijah Bemiss (1815) sterilizes his cask with scalding water and then dries
> it, or, he "sent it with a linen rag dipped in brimstone".
>
> HTH,
>
> Cindy Renfrow
> renfrow at skylands.net
> Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
> Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
> Recipes"
> http://www.alcasoft.com/renfrow/
>
> -------------------------------------------------------------------------
> To unsubscribe from this list, send email to majordomo at pbm.com containing
> the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
> you get the digest.) To contact a human about problems, send mail to
> owner-hist-brewing at pbm.com


-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com



More information about the hist-brewing mailing list