Re: [sig] Polosh Liquer Question
- Thank you for that clarification. I _should_ have
said, "mead with the water content of wine", or "mead
as I have known it previously", but I thought the
previous posts to this thread made that point moot; we
all now know that "miod" means honey - but also mead -
and that the different _kinds_ of polish mead are
defined by their water versus honey content - that
would be before fermentation, since alchohol content
is not part of the definition of the different kinds,
although I expect there are expected standards.
I myself have done some mead fermenting, and had
wished to find out what they were like overseas. Now I
have a new "brewing" goal, having found the pinnacle
of mead creation; salud to the Miods of Poland!
Oh, and two months for a quick mead? heck, I've done
it in three weeks! You just have to keep it a bit
warmer, and not expect much. Oh, and the recipes _do_
make a difference, not to mention which kind of yeast
Speaking of ancient egypt; did you know that their
famous beer (one of the reasons for the creation of
agriculture) was actually more like a chardonet (sp?)
in taste? And that they drank it with straws, so get
past the debris floating on the surface? Cool stuff
on the History Channel!
--- apacuska@... wrote:
> Eluned said: I have an almost empty bottle of aCONTACT ME FOR CUST0M NECKLACES! For SCA, New Age, and lovers of amber and semiprecious stones...silver only, no gold. Nice prices, honest!
> Polish (or at least, it came from
> there) Liquer I picked up while over in Poland. I
> really love it. I
> bought it under the misunderstanding that it was
> mead, but am very
> glad I did buy it. It is delicious, and somewhat
> potent as well.
> The label says "Miod Pitny Dwojniak", then, under a
> picture of some
> berries, "Maliniak" (I should say I had thought it
> was a melomel,
> which is honey-mead with fruit), and then in smaller
> below, "Owocowy". It comes in a geen-brown pottery
> bottle with a red
> wax seal on it (as well as the paper one).
> If it's an alcohol made of honey you can pretty much
> call it mead (the exception is honey wine - which is
> wine with honey added) - so you were right, it was
> mead, a melomel as you suspected (as you know, if it
> contains spices it's a metheglin, if fruit a
> melomel). What made you think it was a
> Mead is actually pretty easy to make and there are
> quick meads that you can have ready in about 2
> months. The better ones take about 6 mos. If you
> get it on now, you can have a good batch by the
> summer (in N Hem. winter if S). You should try your
> hand at it. Making it yourself is always better
> than buying it (although there are some really
> excellent commercial, albeit small batch, meads
> available online, hopefully to your state - or you
> can have a local liquor store order them). It's not
> like the recipes change - though limiting your yeast
> source might solve the "period" issue. water +
> yeast + honey + time = mead; and it's a recipe that
> predates ancient Egypt (along with the addition of
> spices and fruits - which will kick start the yeast
> as well, so you don't have to add yeast nutrient).
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- MMMMM, sounds nice!!!
--- Pan Zygmunt Nadratowski <panzygmunt@...>
> Here's mine, from my SCA Polish Culture Handbook:CONTACT ME FOR CUST0M NECKLACES! For SCA, New Age, and lovers of amber and semiprecious stones...silver only, no gold. Nice prices, honest!
> *Raspberry Krupnik (Polish)**
> The etymology of this item is weird. Another dish in
> many of the cookbooks
> is Barley & Mushroom soup, but is also called
> *Krupnik.* Yet other cookbooks
> list this vodka drink by that same name. So, I don't
> understand what the
> difference is, yet. Anyway, this is a very tasty
> treat I have served to
> guests iced, at my camp on hot summer nights.
> 5th of vodka, one 24 oz. jar of honey, 2 small bags
> of frozen fresh
> raspberries (no bigger than 16 oz), One extra empty
> bottle. Have the berries
> thawed and ready to go.
> *Materials:* a funnel, a small-hole strainer (2
> different sized ones works
> best), cheesecloth, a sealable gallon container with
> a large mouth, a large
> soup pot and a couple large spoons.
> 1. Combine 1.5 cups of honey (2 cups if berries
> are not pre-sweetened)
> with half as much water in the large soup pot and
> stir until mixed well.
> 2. Heat over medium/high heat until it begins to
> bubble, then cut back
> to a simmer. You'll have it right when lots of
> little bubbles are coming to
> the surface.
> 3. Cook the honey/water mixture until it is
> golden brown. All we're
> looking to do here is carmelize the honey a bit.
> It may not look right after
> a while, so don't cook it more than 40 minutes.
> Some foam may come to the
> top - you can scoop it off into another bowl or
> the sink with the large
> spoon. I leave some in because I think it tastes
> 1. While this is simmering, open the raspberry
> bags and make sure
> there is a lot of juice. If not, smash them in a
> mixing bowl until they have
> some juice (say, a nominal 1/2 cup). Put all of
> the berries and their juice
> into the gallon container, using a spoon if
> 1. After the honey is done simmering, take it off
> the heat, away from
> ANY open flames, and add the vodka. Stir well.
> 2. Add the honey/vodka mixture to the berries.
> Close the lid tight,
> give it a couple shakes, and let it sit on the
> counter a couple days so that
> the berries infuse the krupnik. NOTE - the Poles
> intended this to be drunk
> with dinner, so you could make this at breakfast
> and drink it for dinner. I
> think it tastes best if you let it sit 2 3
> 1. Strain the mixture, first through the
> strainers and then through
> the cheesecloth, making sure to get all the
> berries and seeds out. It may be
> a little murky from the foam - I think that's ok!
> Or strain it until clear
> if you like.
> 1. After straining, put the *krupnik* back into
> the empty vodka bottle
> (I soak the labels off first, whatever you like).
> You'll have some left
> over, which is what the other empty bottle is
> for. After bottling, I let it
> sit 1-2 days, since I think it tastes better, but
> you don't have to.
> Chill and enjoy!
> Czesc Pan Zygmunt Nadratowski
> Middle Kingdom, Pentamere, Shire of Talonval
> Servant of His Grace Sir Dag Thorgrimsson and Master
> Mordok Rostovskogo
> SCA Polish Culture Resource:
> "Discipline is the bridge between thought and
> accomplishment." - Jets RB,
> Curtis Martin
> [Non-text portions of this message have been
> Yahoo! Groups Links
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