Re: [new_distillers] Oldstyle yeasts (was) Re: Sugar question
- ..AND...it makes a bloody good Rum. :)
I's so great to have 'freedom fighter' piss pots as our founders. Long May They Reign!!!
> ----- Original Message -----"Most of the troubles of the world are caused by human beings". (Shakyamuni Buddha)
> From: waljaco <waljaco@...>
> To: firstname.lastname@example.org
> Subject: [new_distillers] Oldstyle yeasts (was) Re: Sugar question
> Date: Wed, 01 Aug:02:53 -0000
> It is also the only documented Australian 'sly grog' (illegal rum)
> recipe that I have seen. Convicts were still sent to Australia until
> about the time of the recipe.
> --- In email@example.com, "Harry" <gnikomson2000@...> wrote:
> > --- In firstname.lastname@example.org, "Eugene Harrison" <eugh@> wrote:
> > >
> > > Old potaoes, old maize ....
> > > What does this accomplish?
> > > Eugene
> > Bear in mind that this rum recipe is circa 1870. In those days
> > there were no ready sources of pure-strain yeasts for the common
> > man, nor stores to stock them, nor any useful refrigeration or on-
> > demand electricity in country areas. Hell, they didn't even have
> > telephones, and internet was a hundred years away! We tend to
> > forget how our forefathers managed. Try reading the Foxfire
> > series sometime. A real eye-opener.
> > So, in days of yore, almost all yeasts for small-scale
> > fermentations and breadmaking were captured from the wild, and
> > used much like we use sourdoughs today. When breadmaking, a piece
> > of uncooked dough was kept back and re-moistened to start the
> > next day's doughs. People jealously guarded their sourdoughs
> > because it often meant the difference between eating or starving!
> > Our ancestors knew how to propagate these wild spores. Old
> > potatoes and old grains provided a ready source of easily-broken
> > down starch, fully matured (therefore somewhat sweet already) as
> > a growth medium for the wild spores. Given this knowledge, it's
> > not surprising to see the growth medium incorporated into recipes
> > for booze of that era.
> > Of course we today know a little more about fermentation and what
> > yeasts and bacteria can use as foods, plus we have the advantage
> > of all the mod cons e.g. pure strains, refrigeration, ready
> > access to cultures etc.
> > If you want to try making bread or brew without commercial yeast,
> > here's a standard recipe for making sourdough starter which can
> > be used both as a source of leavening for breads, and as a
> > starter for old-style brews. How it performs will largely depend
> > on the strains of yeast and bacteria floating in the air in your
> > area, but remember all the famous strains were once wild, so if
> > you persist and propagate any good ones (good results, that is),
> > you just may come up with that 'unique' style you're looking for
> > in your brews or homemade breads. :)
> > Here's the recipe...
> > INGREDIENTS:
> > Old Potatoes 100g (4oz) Rye Flour 100g (4oz) Sugar 2 tsp Salt 1/2 tsp METHOD:
> > 1. Boil the un-peeled potatoes.
> > 2. Mash them into the cooking water. 3. Add remaining ingredients and stir.
> > 4. Leave uncovered outdoors for 2 hours.
> > 5. Bring indoors, cover with a cloth and leave for 3 days.
> > 6. Use instead of yeast in your recipe.
> > Enjoy!
> > Slainte!
> > regards Harry
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