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Re: [new_distillers] Oldstyle yeasts (was) Re: Sugar question

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  • sonum norbu
    ..AND...it makes a bloody good Rum. :) I s so great to have freedom fighter piss pots as our founders. Long May They Reign!!! ... Most of the troubles of
    Message 1 of 14 , Aug 1, 2007
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      ..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 -----
      > From: waljaco <waljaco@...>
      > To: new_distillers@yahoogroups.com
      > 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.
      > wal
      >
      > --- In new_distillers@yahoogroups.com, "Harry" <gnikomson2000@...> wrote:
      > >
      > > --- In new_distillers@yahoogroups.com, "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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