Fruit Wines
Octavian
I am trying to track down some documentation for wines being made by
fruits other than grapes. I have been scouring books at my local
library, and even inter-library loan to try to find anything that
would indicate means and procedures by which non-grape wines were
created.
I have an altogether lovely creation that has worked out well over the
last 3 years now which is only using water, sugar and berries, and
would like to see if there isn't something similar in period use that
I could try to alter my current style some for a period wine.
~Octavian Silvermoon
Rapier Defender of Mt.'s Edge.
David Friedman
<ff7cafd5-963e-4548...@u41g2000yqe.googlegroups.com>,
Octavian <octa...@silvermoondesigns.org> wrote:
Until about the end of our period sugar was expensive, so very unlikely
to be used in that way.
Kenelm Digby (available online from Project Gutenberg) has recipes for
cider, for stepponi (raisins and lemons), cherry wine, ... . He's
mid-17th century, so does make some use of sugar. I don't have an
earlier source readily available.
http://www.gutenberg.org/files/16441/16441.txt
--
http://www.daviddfriedman.com/ http://daviddfriedman.blogspot.com/
Author of
_Future Imperfect: Technology and Freedom in an Uncertain World_,
Cambridge University Press.
Morgan
Just a few minutes ago, I saw this on the latest email about Stefan's
Florilegium, "fruit-wines-msg" which covers "Non-grape fruit wines."
http://www.florilegium.org/files/BEVERAGES/fruit-wines-msg.html
Hopefully, you'll find something helpful there :-).
YiS,
Muirghein /|\
Octavian
asking here.
It has rather little information related to source material, as it is
only a collection of conversations. There are a couple books names I
have written down to check out, but most are non-English.
~Octavian
mikea
One of the Laurels in our Barony, Master Barat, is a noted brewer and
vintner; I've made him aware of your questions, and won't be surprised
if you get a missive from him.
--
Mike Andrews / Michael Fenwick Barony of Namron, Ansteorra
mi...@mikea.ath.cx / Amateur Extra radio operator W5EGO
Tired old music Laurel; Chirurgeon; SCAdian since AS XI
Octavian
recipes behind non-grape fruit wines seem to be a bit on the
unavailable side, and I would love to be proved wrong!
~Octavian
Christophe Bachmann
> That would be awesome :) Hard, documentable facts about the actual
> recipes behind non-grape fruit wines seem to be a bit on the
> unavailable side, and I would love to be proved wrong!
>
> ~Octavian
If you're just looking for non-grape wines, you have a whole slew of
documentation for apple-wines (ciders), and pear-wines (poir�s) are a
staple in Normandy.
But other than that (and moreso for sugar wines flavoured with berries)
you might be short of luck.
--
Greetings, Salutations,
Guiraud Belissen, Ch�teau du Ciel, Drachenwald,
Chris CII, Rennes, France
David Friedman
<7056bdda-b723-460f...@c3g2000yqd.googlegroups.com>,
Octavian <octa...@silvermoondesigns.org> wrote:
If you don't mind mid-17th century, Digby provides such recipes.
--
David Friedman
Christophe Bachmann <Chri...@JMVD.Info> wrote:
> Le 08/01/2010 18:20, Octavian a �crit :
> > That would be awesome :) Hard, documentable facts about the actual
> > recipes behind non-grape fruit wines seem to be a bit on the
> > unavailable side, and I would love to be proved wrong!
> >
> > ~Octavian
>
> If you're just looking for non-grape wines, you have a whole slew of
> documentation for apple-wines (ciders), and pear-wines (poir�s) are a
> staple in Normandy.
>
> But other than that (and moreso for sugar wines flavoured with berries)
> you might be short of luck.
Digby has a cherry wine.
And is your "whole slew of documentation" evidence of existence or
recipes?
Russell
When Eliza Smith compiled her 1758 work "The Compleat Housewife" she
included, in a chapter titled "All Sorts of Made Wines", recipes such
as:
To make Apricock Wine
To make Damsin Wine
To make Gooseberry Wine
Pearl Gooseberry Wine
To make Cherry Brandy
To make Cherry Wine
To make Current Wine
To make Strong Mead
To make small white Mead
To make Raisin Wine
To make Shrub
To make Orange Wine
To make Birch Wine
To make Sugar Wine
To make Cowslip Wine
To make Raspberry Wine
To make Raspberry Wine another way
To make Morella Cherry Wine
To make Quince Wine
Another sort of Raspberry Wine
To make Lemon Wine
To make Elder Wine
..and so on and so on...
She even mentions Cock Ale whicht I had a go at making many years ago
(but probably wouldn't have the nerve to these days!)
Yes 1758 is rather modern, but at least it gives a date to head back
from.
In another book ("The Englishmans's Food" by Dummond and Wilbraham)
the authors comment that following the introduction of the Wine Act of
1688 (which made previously cheap imported wine more expensive) there
was a "crop of books and pamphlets, mostly wisely anonymous, which
appeared about this time and gave full instructions how to concoct
wine from vinegar (sic!!!) 'clary juice', 'pippin syder', and
blackberry water..."
This one sounds more like the rise of "austerity" homebrewing rather
than somone tapping into a long-established tradition though...
Two other thoughts come to mind.
How far back does the tradition of fruit in mead go (as opposed to
medicinal herbs)?
How far back does the inclusion of fruit in Belgian monestart beers
go?
A very interesting topic - thanks Octavian!
Russell
David Friedman
Russell <rm...@iinet.net.au> wrote:
Digby is a century earlier, and has fruit wines.
Author of _Harald_, a fantasy without magic.
Published by Baen, in bookstores now
Octavian
ordered my copy of 'Wines & Beers of Old New England: A How-to-Do-It
History" by Sanborn C. Brown, and have been going through it (I for
some reason can't seem to "read" a book on a computer screen that
well, so the online google link for Digbie (1669) has not gone
anywhere for me yet. Brown's work is of interest to me since it is
looking back in history to the colonial New England times and so it is
interesting to get a historical look of the near-period creation of
wine.
I have ordered a couple copies of books that I have seen referenced so
far in my couple years of searching for documentation, and I will be
checking it out once I finish reading through Brown's work. I am
hoping to keep in the timeline of the SCA-period of pre-1650, as I
hope to be able to present something this summer during a Defender's
Tourney, but it might need to wait for another year. I plan on
looking through Eliza Smith's 'The Compleat Housewife' (1758) and John
Farley's 'The London Art Of Cookery And Domestic Housekeepers'
Complete Assistant' (1811). The problem with those two of course is
they are both about 100 years outside of period.
~Octavian
On Jan 8, 2:56 pm, David Friedman <d...@daviddfriedman.nopsam.com>
wrote:
> If you don't mind mid-17th century, Digby provides such recipes.
> Digby has a cherry wine.
>
> And is your "whole slew of documentation" evidence of existence or
> recipes?
>
> In article <4b476da0$0$17526$ba4ac...@news.orange.fr>,
> Christophe Bachmann <Chris_...@JMVD.Info> wrote:
>
> If you're just looking for non-grape wines, you have a whole slew of
> documentation for apple-wines (ciders), and pear-wines (poirés) are a
David Friedman
<ce0be755-1191-4444...@u41g2000yqe.googlegroups.com>,
Octavian <octa...@silvermoondesigns.org> wrote:
> mid-17th century is feasible, but a bit shy of period times...
...
> I am
> hoping to keep in the timeline of the SCA-period of pre-1650,
The official timeline is pre-17th century, although there is a long oral
tradition of 1650 as well. Digby's collection was published
posthumously, collected mostly in the first half of the 17th century.
Reunite Gondwanaland (Mary Shafer)
<octa...@silvermoondesigns.org> wrote:
> Hello all,
>
> I am trying to track down some documentation for wines being made by
> fruits other than grapes. I have been scouring books at my local
> library, and even inter-library loan to try to find anything that
> would indicate means and procedures by which non-grape wines were
> created.
How about kiwi fruit? I don't know how it was made, but I've got a
couple of bottles of it, so I know it was made commercially.
Mary "I've had these for quite a while."
--
Mary Shafer Retired aerospace research engineer
We didn't just do weird stuff at Dryden, we wrote reports about it.
reunite....@gmail.com or mil...@qnet.com
Visit my blog at http://thedigitalknitter.blogspot.com/
Ian
Let me be clear; you're looking for period recipes for fruit wines, or
any recipe for fruit wines, at all?
erilar
<405d1b31-efa5-4dc3...@e25g2000yqh.googlegroups.com>,
Ian <spruce...@gmail.com> wrote:
I make fruit wines, but I use yeast. However, it seems to me that if
one used honey rather than sugar, that would be period. Of course, it
wouldn't exactly be "wine", but it would taste good. I make both apple
wine and cyser.
--
Erilar, biblioholic medievalist
David Friedman
erilar <dra...@chibardun.net.invalid> wrote:
> In article
> <405d1b31-efa5-4dc3...@e25g2000yqh.googlegroups.com>,
> Ian <spruce...@gmail.com> wrote:
>
> > On Jan 7, 10:30�am, Octavian <octav...@silvermoondesigns.org> wrote:
> > > Hello all,
> > >
> > > I am trying to track down some documentation for wines being made by
> > > fruits other than grapes. �I have been scouring books at my local
> > > library, and even inter-library loan to try to find anything that
> > > would indicate means and procedures by which non-grape wines were
> > > created.
> > >
> > > I have an altogether lovely creation that has worked out well over the
> > > last 3 years now which is only using water, sugar and berries, and
> > > would like to see if there isn't something similar in period use that
> > > I could try to alter my current style some for a period wine.
> > >
> > > ~Octavian Silvermoon
> > > Rapier Defender of Mt.'s Edge.
> >
> > Let me be clear; you're looking for period recipes for fruit wines, or
> > any recipe for fruit wines, at all?
>
> I make fruit wines, but I use yeast. However, it seems to me that if
> one used honey rather than sugar, that would be period.
Because anything that can be made with period materials is
period--bluejeans, for example? I think it makes more sense to actually
look for a period or near-period recipe and see how they did it.
...
Octavian
Sources that related to documentation of recipe's that were dated to
just after period (such as Digby) are nice in that they give the close-
to-period practices and you can argue that this didn't turn up
overnight. (Although my own wine-making did kind of spring up
overnight and has gone on for last summer being the third consecutive
year, so perhaps that is a bad example... ^_^)
~Octavian