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Thread: Schramms book

  1. #1
    Join Date
    Aug 2011
    Location
    Great Falls Montana
    Posts
    560

    Default Schramms book

    I was re reading Mr Schramms book. I ran across his recipe for cherry Euphoria. Since I have some bags of pitted Montmorency cherries in the freezer and some 100 proof sour mash sitting around doing nothing I combined them with a couple pounds of honey. Now I am seriously wondering how much more I need to make! Is another half gallon going to be enough!

    IN the refrigerator sat a quart jar half full of chopped up vanilla beans which had given to create about a gallon of really good vanilla extract. Supposed to be a mead ingredient. So I put a quart of the tart cherries in a half gallon mason jar, added the vanilla beans, a couple pounds of honey and topped it off with sour mash. I went to give it a shake after less than two days. This is absolutely sinful! It is so good I probably shouldn't have it in the house! I am supposed to wait four months before using this stuff?!

    I wonder what I did with those tangerines.
    Mac An Breatannuich

  2. #2
    Join Date
    Mar 2004
    Location
    Emmeloord, Netherlands formerly Chicago area
    Posts
    2,477

    Default

    Ahh yes.... sounds like party time at Vance's place....
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  3. #3
    Join Date
    Feb 2008
    Location
    UK - South Coast.
    Posts
    3,631

    Default

    Quote Originally Posted by Vance G View Post
    I was re reading Mr Schramms book. I ran across his recipe for cherry Euphoria. Since I have some bags of pitted Montmorency cherries in the freezer and some 100 proof sour mash sitting around doing nothing I combined them with a couple pounds of honey. Now I am seriously wondering how much more I need to make! Is another half gallon going to be enough!

    IN the refrigerator sat a quart jar half full of chopped up vanilla beans which had given to create about a gallon of really good vanilla extract. Supposed to be a mead ingredient. So I put a quart of the tart cherries in a half gallon mason jar, added the vanilla beans, a couple pounds of honey and topped it off with sour mash. I went to give it a shake after less than two days. This is absolutely sinful! It is so good I probably shouldn't have it in the house! I am supposed to wait four months before using this stuff?!

    I wonder what I did with those tangerines.
    See there's often gonna be combo's of flavour we didn't expect to find isn't there......

    And making what is effectively a liqueur, well its surprising what the correct mix of acids,sugars, alcohol and fruit/spice flavours can result in, even if its arrived at purely by accident/experiment.......

    Top move Vance, good effort.......
    here's me home brewing blog (if anyones interested....)
    and don't forget
    What the large print giveth, the small print taketh away! Tom Waits.....

  4. #4
    Join Date
    Aug 2011
    Location
    Great Falls Montana
    Posts
    560

    Default Spoke too soon maybe.

    The cherry is coming along nicely but the vanilla beans have already given more than I needed. Think I will strain the fruit off and reinsert the cherries. I imagine the vanilla overload will calm down a bit over time. I thought after soaking in 80 proof twice for several months the beans would be jaded. It amazes me the beans still had that much to give. I did have to find a recipe for chocolate covered cherries, but I need to stem them some way.
    Mac An Breatannuich

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