Acai, Maqui And Many Other Popular Berries That Will Change Your Life And Health. Berries have been demonstrated to be some of the healthiest foods on the planet. Each month or so it seems fresh research is being brought out and new berries are being exposed and analyzed for their health giving attributes.
Take six gallons of water, two gallons of the best cider, and put hereunto eight pounds of the best mallago raisins bruised in a mortar. Let them stand close covered in a warm place the space of a fortnight, every two days stirring them well together. Then press out the raisins and put the liquor into the said vessel again, to which add a quart of the juice of raspberries, and a pint of the juice of black cherries. Cover this liquor with bread spread thick with strong mustard, the mustard side being downward, and so let it work by the fireside three or four days. Then turn it up and let it stand a week, and then bottle it up. And it will taste as quick as bottle beer and, indeed, become a very pleasant drink and, indeed, far better and wholesomer than our common claret.
In the years leading up to the migration of the Scotch-Irish to the American frontier in the 1700s, the early Americans began making wine from pumpkins, grapes, currants, elderberries, and parsnips. Indeed, it appeared there was no fruit or grain that was not grist for the mill to satisfy the colonists' desire for fermented and or distilled spirits. They were distilling ardent spirits from blackberries, persimmons, plums, whortleberries, sassafras bark, birch barks, corn stalks, hickory nuts, pumpkins, the pawpaw, turnips, carrots, potatoes, and small grains.
Most people who read this book will be interested in the steam distillation of plant material in order to isolate the essential oils contained in the leaves, needles, berries, etc. One could build a steam generator and conduct the steam through a bed of plant material contained in a kettle, which is the method used commercially, but a simpler system consists of a kettle containing water at the bottom and a grid just above the water holding the plant material. When the water is boiled the steam carries over the essential oils into a cooling condenser where the two liquids collect and separate out into two layers.
A brief description of steam distillation was given in the chapter dealing with flavoring, where we showed how to extract the essential oils (chiefly D-pinene) from juniper berries and other botanicals. But steam distillation is not, of course, restricted to juniper berries and gin flavoring there is a whole world of plant materials out there containing aromatic and flavorsome oils, and many readers have expressed a wish to know more about the extraction process. At some later date we may write a how to book on the subject, but for the time being a few words attached to the present book could be of interest.
Take of the juice of raspberries and put it into a bottle which you must stop close. Set it in a cellar. It will become clear, and keep all the year, and become very fragrant. A few spoonfuls of this put into a pint of wine sweetened well with sugar gives it an excellent and full taste of the raspberries. If you put two or three ounces of the syrup of raspberries to a pint of wine it will do as well, but then you need use no other sugar, for that will sweeten it sufficiently.
Traditionally, wine is produced by spontaneous fermentation and several yeast species have been reported to be involved in the fermentation. The predominant microorganisms on the grapes vary according to the grape variety, climatic conditions, soil quality, development and physical quality of the grapes, as well as the amount of fungicides applied to the vineyards. Nevertheless, the predominant yeast genera on grapes are reported to be Kloeckera and Hanseniaspora, whereas Saccharomyces cerevisiae is not observed or observed at only very low concentrations on healthy undamaged berries. The yeast genera associated with wine making include Candida, Cryptococcus, Debaryomyces, Dekkera (teleomorphic form of Brettanomyces), Hanseniaspora (teleomorphic form of Kloeckera), Kluyveromyces, Metschnikowia, Pichia, Rhodotorula, Saccharomyces, Saccharomycodes, Schizosaccharomy-ces, and Zygosaccharomyces. Some of these yeast genera are thought to be essential for the wine fermentation, and others...
In sharp contrast to all other alcoholic beverages, gin and vodka are made from almost pure alcohol, i.e. alcohol from which all the heads and tails have been removed. This, when diluted with water to 40 , is vodka. To make gin, a flavouring essence based on juniper berries is added. essence from juniper berries and other botanicals, and this is simply a matter of personal taste and preference.
The pure alcohol is then diluted with water to 40 and used as such (vodka), or flavoured with exotic herbs such as juniper berries, cardamom, orris root, coriander and other botanicals to give London Dry Gin. Or fruit is steeped in the alcohol to make a delicious after-dinner liqueur.
Pour the boiling water over the berries and let it stand four days, then strain. Put the sugar, chopped raisins and wheat into the liquid and stir until the sugar is dissolved, then add the yeast and nutrient. Leave to ferment 16 days, closely covered, then strain into fermenting jar and fit trap. When it clears, siphon into bottles, corking lightly at first.
The flavouring in juniper berries and other botanicals is contained in oils which can be extracted either by alcohol or by steam. We have tried both methods, and both give very pleasant results, but it would be incorrect to say that the flavour is exactly like commercial gin. It is not. But many appreciative guests claim that it is actually superior to the commercial product. And who are we to contradict them juniper berries 35 grams The juniper berries may be broken up in a cardamom 1 blender before use in order to hasten the
TRUE wine is the product of the grape, we are often reminded, but any winemaker of experience will assure you that we have no cause to feel in any way ashamed of the country wines which can be produced from our native fruits, berries and flowers. Many of these sound wines, robust or delicate according to character, dry or sweet according to one's taste, are truly wines in their own right, quite capable of standing comparison with many which can be obtained commercially. You may find this difficult to believe, but, when you have produced what you think is a good wine, compare it with a commercial wine of similar type, and we guarantee you will be pleasantly surprised.
Strip the berries from the stalks by using the prongs of an ordinary table fork (otherwise it is a messy and tedious business), then weigh them and crush them in a bowl. Pour on the boiling water, and then let it cool to about 70 degrees before adding the yeast. Leave three days, stirring daily, then strain through muslin on to the sugar. Pour the liquor into a grey hen or dark glass bottle (in clear bottles the wine will lose its colour), but do not fill completely until first vigorous ferment has subsided, plugging the neck with cotton-wool. When the ferment is quieter fill to bottom of neck, and fit fermentation trap. Leave till fermentation is complete it may be longer than most then siphon off into clean, dark bottles and keep for six months at least. 4 lb. blackberries Yeast The fruit should be picked when ripe and dry on a sunny day. Wash it well, being careful to remove any of the small maggots sometimes found in blackberries. Place the fruit in a crock, and crush it with a...