hist-brewing: (no subject)

[Eylat & Mark Poliner]

Simple, 15 to 20 pouns of berries, blenderize.  Make a syrup of 8 to 10 
# sugar (table, corn, honey, whatever) and add cooled to the berries.  
Mis in pectic enzyme and yeast nutrient. 
If you want to be period add the juice of 2 or 3 lemons (for acid 
balance) or add acid blend until it titrates at .8% as tartaric. 
Use any good wine yeast and let it go. 

Bruce R. Gordon wrote:

> Greetings
>     Can't help you with the practical issues of building it, but as to 
> whether blackberries are period; I've seen any number of references to 
> them in period cooking and medicinal texts. Naturally, the question of 
> whether they were referring to exactly what we would think of as a 
> blackberry or to some other close variant, is quite open. My suspicion 
> is that they are two closely related subspecies, separated not so much 
> by space as by time (consider, for example, what carrots were 
> apparently like in period).
> 
> Bruce R. Gordon
> 
> Lewis, Jason wrote:
> 
>> Good Brewers;
>> 
>> 
>>     I have recently been given permission to invade a blackberry patch
>> when the berries mature. In trade the owner would like some wine made 
>> from
>> "the fruits of his lands" Has anyone done this from beginning to end? 
>> for 5
>> gallons whats the juice/water ratio? I have no clue where to begin. I 
>> have
>> made several batches of wine from concentrate but never fresh fruit. 
>> Also I
>> am curious, Were blackberries available "in period?" or are they a 
>> new world
>> fruit.
>> 
>> 
>> Thanks in Advance,
>> 
>> 
>> Lord Gwalchmai Saethydd
>> 
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> 
> 


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