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Message from discussion Apple varieties (Was: Recovey to recover)
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Robert A. Uhl  
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 More options Feb 5 2002, 1:42 pm
Newsgroups: alt.sysadmin.recovery
From: r...@latakia.dyndns.org (Robert A. Uhl)
Date: Tue, 05 Feb 2002 18:42:34 -0000
Local: Tues, Feb 5 2002 1:42 pm
Subject: Re: Apple varieties (Was: Recovey to recover)
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In article <slrna6097i.8ve.jmayn...@thebrain.conmicro.cx>, Jay Maynard wrote:

>>Have a root beer happily fermenting away in my closet atm.  Going to
>>be tasty indeed: 3 lbs. clover honey, 1 lb. wildflower honey, 1
>>lb. malt extract and 1 lb. brown sugar; 1 tsp. ground ginger, 1
>>tsp. ground cinnamon, 1 tsp. ground coriander, 2 oz. root beer extract
>>(and prob. going to add another oz.).

> ObXThread: You're making root beer that tastes like soap?

Well, the spices are all common root beer spices (yes, I was surprised
too).  And I've no supply of sassafras (it's illegal, actually, but I
don't care) or sarsaparilla, so extract it had to be.

Before I added the extract (I let the lively fermentation cease, so as
not to lose too much aroma), it tasted very much like a cider.  It was
_very_ tasty; the spices weren't really noticable, other than the fact
that it didn't taste like a braggot.

--
Robert Uhl <r...@4dv.net>
My word processor was written by Stanford Professor Donald Knuth.  Who
wrote yours?


 
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