New German Pistol Forums

[Thor]

Not only do we have the Luger forum, but two new other forums have been started by our generous sponser John Dunkle. Talking to Dok, I noticed that we have NOT made the PP/PPK forum known to a lot of you....OOPS! The link for it is: http://boards.rennlist.com/cgi-bin/pp-k/pp-k.pl

and the P.38 Forum is http://www.p38forum.com Both are excellent. Stop in, leave a profile and enjoy the discussions. Bis Spaeter! BTW, I like Warsteiner,St Pauli Girl and especially Spaten Oktoberfest! ~Thor~

[Matt]

I like those plus Paulaner, Becks, Augustiner, Hacker Pschor, Bitburger and any other German brew. Have you had Paulaner Salvator?

You have picked my favorite beers!

Beer is bread, but only allowed once a week

[Dok]

Mosel wine.

[Thor]

Or Liebfraumilch!

[Dok]

Which... if I'm not mistaken... *is* a Mosel!

[Thor]

I think you is right!

Try Sp�¤tlese also.....a Rhine wine made from the last pickings of the season......yummy

[HÃ?Â¥kan Spuhr]

The everlasting favourite is Gammeldansk.

Give it a try, but don't expect it to taste good the first time.

It's a snaps by the way.


Regards HÃ?Â¥kan

In 1954, I had lunch outside Copenhagen with the directors of the Danish affiliate of a company my father worked for. They served it as an aperetif and said to drink it "neat" (in one quick swallow) rather than sipping it. It burned going down; but later left a wonderful warm glow in the pit of my stomach. A wonderful Scandinavian custom!!

[Luke]

Especially like Piesporter Sp�¤tlese, a little sweeter.

[ViggoG]

Why no one speak of "Meade"

Was not this the Drink of Mighty Thor, The God of Thunder, as the Halls of "Valhalla" Echoed with his Laughter as The Mighty Norsemen Toasted their Foes, Fallen in Mortal Combat and sang their songs of Valor. And can we not still hear the call of the "Valkarie" as they flew above the Battle awaiting the Fallen Heros to carry them up to "Thor" in "Valhalla in the Sky" .

Whatsa matta yu guys no drink de gut stuff ?

[Thor]

Meade is a medival drink made of honey! I have sampled some nice meade! I will make some this year! PROSIT! ~THOR~ Ouch, my wings got in the way that time!

[HÃ?Â¥kan Spuhr]

I have never had the oppertunity to find any.

And in the meantime until I find it I gonna continue to drink the favoritie beer. Guinness


Regards HÃ?Â¥kan

[Thor]

I helped a guy make some from Peaches, Honey, water, Champange yeast (must be strong yeast no live in hi alcohol content) He didnt know to call it PEED or MEEACH, I talked him into MEEACH! Fermented much like wine, but intial stage of fermentation is VIOLENT due to honey being so damn fermentable. Racked a couple of times, took a year under airlock to age, smooth and addicting! You can make it much like you would wine, but the CHAMPANGE yeast is the only one to use, beer, or wine yeast will be a failure! ~Thor~

[ViggoG]

I remember as a child , my maternal grandfather,(Einar Kanneworff (A Dane by birth), preferred fresh mead , and he kept it in a keg behind the pot belly stove . I had a blue butt on several occasions for being caught wet nosed in the gourd dipper .

I never did get any idea as to what his formula for that liquid nitro was , Grandpa died when I was ten .

However his Meade seemed to contain much of the same as you describe could any of you pass on to me the full receipe for this old nordic drink . I would much appreciate .


ViggoG viggogdereng@juno.com>

[Jon]

greeting from new valahla,we could alway post thr recipe on technical informaton ..what go better with our lugers than a goblet of meade. look foward to the recipe.the thing you learn at luger forum.com. what a great place . jon


p.s if the medae doesn't taste good we can always use it for bore cleaner..does it get the jacket fowling out???

[Dok]

Ingredients: (for 1 gallon)


Modern


4lb Honey

10 ml Beer Yeast

5 ml Yeast Nutrient

5 ml Citric Acid

Water

15 ml fresh cold tea

Spices (various)


Medieval


4lb Honey

10 ml Beer Yeast

A bit more time in the first fermentation

Juice of 1/4 lemaon

Water

About 10 grape skins

Spices (various)


Dissolve the honey in three pints of water in a large pan, using some of this water to rinse out the honey jars. Bring to the boil using any spices that you want to add. Be very careful as dissolved honey boils over the top of a pan even quicker than milk does. Pour this into a fermentation vessel and add enough cold water to take the volume to seven and one half pints. Wait until this has cooled to about blood heat (37-39�ºC) and then add the citric acid, the cold tea, and the yeast nutrient to the vessel. Stir well and then allow to settle. Dissolve the yeast in 1/2 pint of water and stir into the vessel. Close the vessel and leave for the first fermentation. This should take about two weeks or three if you are not using yeast nutrient.


At the end of the first fermentation, rack into a jar under airlock and leave at room temperature for at least 12 weeks or until you remember about it. At this point, you will probably want to fine the stuff. I normally use isinglass wine finings. After it has fined, rack into bottles and it will be ready to drink.

[ViggoG]

Thanks Dok ;

Now has anyone the Recipe for the variety that contained chunks of fruit (oranges or tangerines , apples , peaches , etc .

ViggoG viggogdereng@juno.com>