One of my favorit tools is my ferrarie bottle tree with cleaner.
Or venetian hoses to be more specific. I will probably use them as fencing and fighting pants. The outer layer is totally non-period syntetic, but I couldn’t resist it.
This year we got a stupid amount of apples. One shouldn’t complain of course, but anyway. Our apples are great for apple pie, applesauce, apple juice and such, but not so good for cider. But of course I will try anyway. My idea was to spice the cider, almost like a mulled wine.
20 liter of freshly pressed apple juice
25 gr cinnamon
8 gr ginger
5 gr grains of paradise
Fermentis Safe cider yeast
It turned out a bit sour, with just a hint of the spices. Not bad, but not splendid either. Now I just have to wait a while to see of a couple of months on bottle will do the trick, and maybe it will taste better heated?
I have for a long time been thinking about doing some kind of warmer outer garment for my Renaissance clothes. There are some pictures in Janet Arnolds “Patterns of Fashion – The cut an construction of clothes for men an woman c1560-1620” (page 6-7) of a “learned man in a black gown” that I like and for many years wanted to have. When I finally decided to make my outer garment I of course had that as an alternativ. After some searching I also found a portrait of Sir Francis Walsingham in something similar and I couldn’t resist it anymore. Since I saw Geoffrey Rush play him in the movie “Elizabeth”, I must admit that the queens spymaster has been av kind of favorite of mine (yes I know that he was a murderer and probably all around evil guy). Maybe not the most historical based chose, but I don’t care! I also found the source for the pictures Janet Arnold used online, there are from “A Milanese Tailor’s Handbook“. With help of my sister in law (bribed with tea and muffins), we based a pattern on especially pattern f87L in the handbook.
The gown isn’t finished, but starting to take shape.
I read about a fun way to make your beer dark with malt, without getting the toasty dark malt character taste from the malt. Just add some black malt at the end of the mashing. So I tried it when I made some IPA. I added 300 gram of black malt (1300 – 1400 °EBC) the last five minutes of the mashing. It turned out to be not completely black, but very dark brown. I used brew in a bag for this brewing and the recipe are as follow:
14 liter water
Irish ale yeast
3 kg pilsner malt
300 g Cara pils
150 g oats
300 g black malt (add last five minutes)
HOPS (with adding time from the end of mashing)
6o min 10 pilgrim
45 min 5 g chinook
10 min 5 g pilgrim, 5 g simcoe, 5 g chinook
5 min 8 g pilgrim, 8 g simcoe
0 min 10 g pilgrim, 10 g simcoe
I will probably dry hop this, but want to taste it first before I decide how and with what.
Trying my new grain grinder. It is actually a corn grinder (Corona Victoria), but it worked very well and it took me just a few minutes to grind a kilo of malt.