[MR] Brewing question

[Alexandria Stratton]

Rose has a very citrusy flavor, it is delicious as a liqueur.
 -- Ceara ní Néill
http://www.HouseBarra.com
Experience is what you get, when things go awry.





________________________________
From: M'lady Foxy <angellfoxx at yahoo.com>
To: Alexandria Stratton <kyrilex at yahoo.com>
Sent: Sat, April 10, 2010 10:59:42 AM
Subject: Re: [MR] Brewing question

The thing hat got me thinking of this is I came across a recipe in an old issue of victorian magizane.Soon as I can rememeber where I put he issue I foundit in it will be intreasting to see if thte *period* victorian way tomake it is same orsimiliar to he period or modern period versions.I'd also be wondering ifanyones made a flower cordial.I have a rose bush that gives me so many roses that I can't even give dried petalsaway anymore so trying to thinkof uses for fresh ones other then the beads.Was also thinking of trying to make parchment using rose petals to make scented parchment.Have you heard of anyone using either of these idea or any other suggestions?

--- On Fri, 4/9/10, Alexandria Stratton <kyrilex at yahoo.com> wrote:

> From: Alexandria Stratton <kyrilex at yahoo.com>
> Subject: Re: [MR] Brewing question
> To: atlantia at atlantia.sca.org
> Date: Friday, April 9, 2010, 5:37 PM
> Greetings!
> First of all, a cordial is made with distilled spiced wine,
> aka brandy. Since the type of brandy that resembles the
> medieval version is not exactly cost effective, most folks
> use either white brandy or vodka (or other distilled
> spirits). It is important to know that most folks who swear
> they're doing it the period way are in fact using a very
> 21rst century approach. Thus, avoid the word 'cordial' and
> use 'liqueur' instead. Huge peeve of mine. 
> 
> Stepping off the soapbox, here's a very basic recipe:
> 
> 1 cup fruit 
> 1 cup distilled liquor (generally white brandy--don't
> bother with expensive stuff because when you're done you
> won't know the difference)
> Use a glass jar with a wide mouth. Large mason jars work
> great, or large pickle jars. Put the fruit & alcohol in
> the jar, put the lid on, and stick it in a cabinet. Forget
> about it for about 3-4 weeks.
> 
> Make a sugar syrup: 4 parts sugar to 1 part water. Heat the
> water in a saucepan and cook until the mixture coats the
> back of a spoon (thoroughly dissolved).  Let it cool to
> room temperature.
> 
> Strain off the fruit & reserve the alcohol (obviously).
> Measure your alcohol. Stir in exactly the same amount of the
> syrup (1:1 mixture). Stick it back in the jar & let it
> sit for about 3-4 months. Aging allows the sugar to blend
> with the alcohol thoroughly. You don't want to see any
> swirling  when you serve it. 
> 
> I have large stickers that I put on my jars, and I note
> everything that I do as I do it on the sticker. If something
> turns out really well, that way I know what I did. If
> something is really bad, I know what not to do next time.
> Letting it age is crucial. Something can taste one way and
> then 3 months later taste completely different. The longer
> you let it age, the better it is.
> 
> If you want to use nuts: you'll need to let it age at least
> a year. Nuts have oils in them that require more time for
> flavors to blend. 
> Spices are somewhere in between. Use spices as though
> you're making tea, except the liquor is your water. 
> I use coffee filters to do a lot of straining. Beware of
> pears and plums; they are mealy and will take forever to
> clarify, but they taste really yummy. They simply require
> more work.
> 
> Have fun with it!
>  -- Ceara ní Néill
> http://www.HouseBarra.com
> Experience is what you get, when things go awry.
> 
> 
> 
> 
> 
> ________________________________
> From: M'lady Foxy <angellfoxx at yahoo.com>
> To: atlantia at atlantia.sca.org
> Sent: Fri, April 9, 2010 7:04:29 PM
> Subject: [MR] Brewing question
> 
> Ok know this is dumb question but.... want to try my hand a
> making a cordial..can someone (prepares for flood of
> response) advise me of recipe and materials needed?
> 
> 
>       
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