RECIPES THAT INCLUDE:
How to make the Medd – Spread the yeast on a piece of bread. Boil the Water, Honey and Sugar. Stand in an earthenware pot. Skim off any scum. Add Lemon Juice, Clovess and Ginger. Leave to cool. When just warm, float the bread and yeast on the top. Cover with a clean cloth. Leave for about 6-8 days. Strain and bottle. Corks should be loose to start with. Leave for at least 5-6 months.
How to make the Homemade Ginger Beer – Combine the crushed Ginger,Lime Peel,Juice and Sugar in a jar or bottle larger than 32 oz with a lid that can be tightly sealed. Pour in the boiling Water. Cover loosely and let cool to room temp. Dissolve the yeast in the lukewarm Water and add. Seal the jar as tightly as possible and let stand at room temp overnight. Chill, strain and serve.
How to make the Sima – Boil Water, Sugars, Beer and the yellow part of the Lemon Peel. Let the Mixture cool down. Peel the white part of the Lemon’s peel carefully and cut the fruit part of the Lemon in small pieces and add to sima. Dissolve the yeast in a bit of sima and add to sima. Put 5-6 raisins and 1 tablespoon Sugar in every bottle. Put sima in bottles and close the bottles carefully. Leave sima in a cold place for a couple of days. Sima is ready when the raisins float. Sima will keep in cold place for 1-2 weeks.
How to make the Kvas – Put the slIces of rye-bread in the oven (200 degrees Celsius) for about 45 mins, until they’re dried. Boil the 8 liters of Water. CRumble the dried rye-bread, put it in the boiling Water for about 5 mins. Let it the Water, and rye-bread rest for 4 hours, covered with a Tea-cloth. CRumble the yeast, 15 mins before the 4 hours are over. Mix the cRumbled yeast with some Sugar and the lukewarm Water. Let it rest for 15 mins. Filter the Water-rye-bread Mix in a kitchen sieve. Carefully extract all Water from the rye-bread. Wash, and peel the Lemon. Add the Lemon-peel, the Sugar, the yeast and the Mint. Stir the solution, and let it rest (covered) for 8 hours. Sieve the solution (Tea-cloth). Bottle it. Put some raisins, a bit of Lemon-peel, and a fresh leaf of Mint in every bottle, close the bottles, and keep them in a cool place. Ready when the raisins start floating. Sieve the stuff one more time in a Tea-cloth. Put the Kvas in the fridge 4 hours before drinking.
COCKTAIL
RECIPES
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