Busy busy
I've been rather overwhelmed lately. School has started rather intensely and whith all my hobbies and working a little I've haven't really had time to just sit down and relax.
Nothing has been created by me layely except architecture stuff.
At least this weekend things have opened up so I've had time and energy to create a bit.
Right now I'm making an apple drink from a recipe from The Closet of Sir Kenelm Digby Knight Opened. It is 17th century but I'm hoping the food habits didn't change too much from the 16th centory.
The recipe is:
APPLE DRINK WITH SUGAR, HONEY, &c
A very pleasant drink is made of Apples, thus; Boil sliced Apples in water, to make the water strong of Apples, as when you make to drink it for coolness and pleasure. Sweeten it with Sugar to your tast, such a quantity of sliced Apples, as would make so much water strong enough of Apples; and then bottle it up close for three or four months. There will come a thick mother at the top, which being taken off, all the rest will be very clear, and quick and pleasant to the taste, beyond any Cider. It will be the better to most taste, if you put a very little Rosemary into the liquor, when you boil it, and a little Limon-peel into each bottle, when you bottle it up.
So what I'm doing is coring apples, slicing them thinly, boiling them with two twigs of rosemary. Once it's cooled down a bit I'm going to remove the worst of the apple peels and add some water. I'll taste it with some honey and see how much I should add. Then I'll pour in the yeast. I'm using a Wyeast Cider 4766 that my husband have bought for me.
Once it seems to have fermented enough I'll add some lemon peel and let it steep before I bottle it.
I'll return in a few months and let you know how it tasted.
I tested this recipe on some apple juice without fermenting it and that was very tasty so I'm hoping it will be the same when fermented.
I'm counting this as part of my persona challenge for the A&S50 challenge since I figure something like this would have been made by 16th century housewives in germany. :)
Nothing has been created by me layely except architecture stuff.
At least this weekend things have opened up so I've had time and energy to create a bit.
Right now I'm making an apple drink from a recipe from The Closet of Sir Kenelm Digby Knight Opened. It is 17th century but I'm hoping the food habits didn't change too much from the 16th centory.
The recipe is:
APPLE DRINK WITH SUGAR, HONEY, &c
A very pleasant drink is made of Apples, thus; Boil sliced Apples in water, to make the water strong of Apples, as when you make to drink it for coolness and pleasure. Sweeten it with Sugar to your tast, such a quantity of sliced Apples, as would make so much water strong enough of Apples; and then bottle it up close for three or four months. There will come a thick mother at the top, which being taken off, all the rest will be very clear, and quick and pleasant to the taste, beyond any Cider. It will be the better to most taste, if you put a very little Rosemary into the liquor, when you boil it, and a little Limon-peel into each bottle, when you bottle it up.
So what I'm doing is coring apples, slicing them thinly, boiling them with two twigs of rosemary. Once it's cooled down a bit I'm going to remove the worst of the apple peels and add some water. I'll taste it with some honey and see how much I should add. Then I'll pour in the yeast. I'm using a Wyeast Cider 4766 that my husband have bought for me.
Once it seems to have fermented enough I'll add some lemon peel and let it steep before I bottle it.
I'll return in a few months and let you know how it tasted.
I tested this recipe on some apple juice without fermenting it and that was very tasty so I'm hoping it will be the same when fermented.
I'm counting this as part of my persona challenge for the A&S50 challenge since I figure something like this would have been made by 16th century housewives in germany. :)