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Lambic Digest #0610
From postmaster at lance.colostate.edu Fri May 26 03:32:14 1995
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Date: Fri, 26 May 1995 00:30:14 -0600
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Subject: Lambic Digest #610 (May 26, 1995)
Lambic Digest #610 Fri 26 May 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Candi Sugars ("Lee C. Bussy")
Kriek question (Phil=Meyers)
cherries (Algis R Korzonas +1 708 979 8583)
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Date: Thu, 25 May 1995 07:19:44 +0000
From: "Lee C. Bussy" <leeb at southwind.net>
Subject: Candi Sugars
Greettings one and all!
While not about Lambics, ths is about another Belgian style.....
Abbey/Trappist.
I need to do another one and to keep from taking up too much of the
Lambic purists' time could one or more of you who have experience
with the style drop me some e-mail and assist me in bettering my
brew?
I'd specifically like help with making Candi at home and the recipe
formulation. While mine are usually good, I have tasted much better.
I guess if you wanted to reply here that would be okay if everyone
else wanted to read about it along with all the fine travel stories this
season.
TIA.
- --
-Lee Bussy | Screaming on the Internet with |
leeb at southwind.net | Windows 95!!!! 32 Bit made simple! |
Wichita, Kansas | http://www.southwind.net/~leeb |
------------------------------
Date: Thu, 25 May 95 11:12:52 CDT
From: Phil=Meyers%TS=DeskCase%CS=Hou at bangate.compaq.com
Subject: Kriek question
In response to Russell's question:
| Oh, three questions, I guess. Anyone had experiences, good, bad, or
otherwise,
| with using either fresh, canned, or frozen cherries they'd care to share?
From
| the recipes I've seen, one 96 oz (8 lb) can should be just right for a 5
gallon
| batch, and I would use 10 lbs fresh. How much have others used? How about
| dried cherries?
I made a batch a couple of weeks ago with the canned, pitted dark, tart
cherries that are packaged in water. The taste and smell are right on but the
color is kinda funny. It looks more like pink lemonade than Kriek. I was
disappointed with the appearance but satisfied with the flavor. I would
interested to here how it turns out with the extract syrup.
Phil Meyers
Phil=Meyers%TS=Deskcase%CS=Hou at bangate.compaq.com
------------------------------
Date: 25 May 95 11:41:00 -0500
From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583)
Subject: cherries
Russell writes:
>Well, now that I've got two batches of pLambic fermenting, I've decided
>that one of them should be a pKriek. Of course, I need to get some
>cherries for it. I'm leaning pretty heavily towards getting a can of
>cherry wine base for ease of handling and price. I've heard they're as
>good as using fresh cherries, but I'm a bit suspicious. Price is definately
>an issue. So, I have two questions, I guess.
I have used the 96 oz cherry wine base, but only 1/2 of a can in each of
two 5-gallon batches. It added virtually nothing to either. Even a whole
96 ounce can might not be enough for a 5 gallon batch.
>Does anyone know of a cheap source for fresh cherries, preferably in the
>Chicago area?
I bought mine at Dominick's foodstore (a big local chain). It was a "hook"
item -- Washington Black Cherries for $.79/lb. I used 13 pounds in 3 gallons
of fermented-out plambik and it was quite a strong flavour for the first year
or so. After two years, the cherries are just about right. Cherries are a
much weaker flavour/aroma than raspberries -- you have to use restraint when
adding raspberries and a heavy hand when adding cherries.
>I called all the local brewshops (and both shops listed under wine supplies)
>around here except Al's (Sheaf & Vine), and last time I was at Al's he didn't
>carry it. Al, you carry it now?
I don't carry wine supplies, but I could get anything for you, however you've
gotta buy a whole case (I think these come in cases of four). Personally,
I recommend going with real cherries -- you just have to wait till they are
in season. Don't worry about your pLambik... another month or two won't
bother it in the least.
>So many questions today. Last one - should I call it a Kriek pLambic, just a
>pKriek, or a pKriek pLambic? Or a pKriek-lambic? (Should I just not tell
>anyone about it and drink it all myself?)
I called mine a pKriek.
Al.
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End of Lambic Digest
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