| Apple/Ale -A
general recipe. See others below. click here
Generally the term wassail should have something more
to do with ale than brandy, eggs, or fortified wines. I would think that the cider/ale wassails could be related to the "Wassail
in the Orchard" traditions. As one thinks of the season - and then of the harvest it is possible to connect this form of
wassail with the concept of preserving a crop of apples by transforming them to cider and drink. Just enough time would pass
between harvest and 12th night to produce the cider. I believe that this is also the drink of the wassail tradition of wassailing
"door to door". It would also fall into the category of tradition of convenient disbursal of alcoholic beverage via custom
so as to avoid the revenuers however, there is no evidence for this. We should perhaps look for it!
Ingredients:
1 1/2 pounds apples, cored
1 quart ale
1 tablespoon (or more) sugar
1/8 teaspoon each, ground ginger and nutmeg
Instructions:
Preheat oven to 375 degrees.
Bake the apples in a large dish for 45 minutes, or until
they burst. Set them aside to cool.
When the apples are cool enough to handle, remove the
peel
and mash the pulp. You should have about 1 1/2 cups.
In a large pot, heat the ale. With a whist, blend the
apple pulp,sugar and spices. Adjust the seasonings to taste.
Place the mixture in a heat proof bowl and sprinkle the
top with some additional nutmeg.
Source: "Christmas Feasts", by Lorna Sass, from Robert
Herrick (1591-1674)
"Next crowne the bowle full
With gentle lamb's wooll;
Adde sugar, nutmeg and ginger'
With store of ale too;
And thus ye must doe
To make a Wassaile a swinger."
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Bishop-A
general recipe click here for others
The Bishop involves citrus brandy and fortified
wines, but, does not favor the addition of eggs. Citrus was considered an expensive ingredient. Wine and
brandy would also be more accessible for the resident of a large hall. Perhaps Bishop was
the hot drink of choice for the loving cups of the Wassail in the hall tradition.
Ingredients:
one unpeeled orange
12-18 whole cloves
brown sugar
1 tsp. cinnamon
pinch powdered cloves
pinch mace
1/2 tsp. allspice
1/2 tsp. ground ginger
1 strip lemon peel
1 cup water
1 quart port wine
1 quarter cup brandy: heated
nutmeg
Instructions:
Stud orange with whole cloves.(you may also include a
whole lemon baked and studded in the same way)
Pack thickly with brown sugar. Roast in 350 degree oven
till sugar caramelizes and forms a crust on the orange. Cut orange
in quarters and place it in a punch bowl. Simmer remaining spices and lemon peel in the water until
water is reduced by half. Heat the port wine until hot but not boiling. Combine spiced syrup,wine
and heated brandy in punch bowl with the orange and sprinkle with nutmeg to taste. Some recipes
delete the brandy and nutmeg. (To make this an archbishop substitute claret or table
wine for the Port)
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Posset-
A general recipe. click here for others.
Posset is the ancestor of that which is commonly referred
to as Eggnog today. It has eggs as a central ingredient. It is not quite as fancy as Bishop so it might qualify for
Wassail in the tradition of wassailing door to door. But, it would be a bit fancy for this and in my opinion
a wassail based upon apples, cider and strong ale would be more suited for this tradition. So here is another
candidate for the wassail in the hall tradition.
Ingredients:
1/2 cup sugar
1 qu. dry sherry
2 tsp. ground nutmeg
18 eggs well beaten
2 quarts of milk or half and half
Instructions:
Combine sugar sherry and nutmeg in a saucepan. Heat but
do not boil. Stir frequently till sugar is completely dissolved. Remove from heat and cool. Beat eggs till thin and frothy.
Pour into sherry with milk. Place over low heat. Cook stiring constantly until mixture coats a metal spoon. Dust with
nutmeg before serving. Serve hot.
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The Wassail Recipes
Here below you can scroll
down to experience my collection of wassail recipes. This list is far from
complete. Do not be alarmed if your favorite recipe is not here! Simply
send it in to me click here
for inclusion along with a bit of a note as to its history. Remember! When
you heat alcohol it rises up to heaven! Do not heat hotter than warm if
you wish to preserve the medicinal value!
Wassail!
"RECEIPT FOR MAKING THE WASSAIL BOWL c. 1863
2, 4, or 6 bottles Port, Sherry, or Madeira wine
12 egg yolks 1 teacupful water
6 egg whites 1 1/2 lbs. granulated sugar
per 4 bottles wine
12 roasted apples
For Each bottle of wine used, take the following whole
spices:
10 grains mace; 46 grains cloves; 37 grains cardamom
seeds; 28 grains
cinnamon; 12 grains nutmeg; 48 grains ginger; 49 grains
coriander seeds.
Simmer a small quantity of the following spices in a tea
cupful of water,
viz.: Cardamums, cloves, nutmeg, mace, ginger,
cinnamon, and coriander.
When done, put the spice to two, four, or six bottles
of port, sherry, or
madeira, with one pound and a half of fine loaf sugar
(pounded) to four
bottles, and set all on the fire in a clean bright saucepan;
meanwhile,
have yolks of 12 and the whites of 6 eggs well whisked
up in it. Then,
when the spiced and sugared wine is a little warm, take
out one tea cupful;
and so on for three or four cups; after which, when it
boils, add the
whole of the remainder, pouring it in gradually, and
stirring it briskly
all the time, so as to froth it. The moment a fine
froth is obtained,
toss in 12 fine soft roasted apples, and send it up hot.
Spices for each
bottle of wine: 10 grains of mace, 46 grains of
cloves, 37 grains of
cardamoms, 28 grains of cinnamon, 12 grains of nutmeg,
48 grains of
ginger, 49 grains of coriander seeds.
(From The Book of Days, etc., ed. by R. Chambers,
1863, p. 28.)"
Excerpted from "A Sip Through Time", p. 204, Cindy Renfrow.
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Lamb's Wool
Place a pound of sugar (I use light brown) in a large bowl and pour on
a bottle of hot ale (A good hand crafted brown ale). Stir well.
Grate about
1/2 of a nutmeg into this. Add 1 cup of sherry and five more bottles
of ale. Let stand for several hours, then top off with several lemon
slices
(roasted apple slices are perhaps more traditional) and two slices of toasted
bread (the bread is traditionally white- better to absorb than the heavier
breads?. -served by Sir Watkin Wynne to the faculty of Jesus College,
Oxford
University, in 1732:
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Royal Lamb's Wool
"Boil three pints of ale; - beat six eggs, the whites and
yolks together; set both to the fire in a pewter pot;
add roasted apples, sugar, beaten nutmegs, cloves and ginger;
and, being well brewed,
drink it while hot."-Royal Household of 1633
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Wassail
6 cups ale
pinch of cloves
1 cup sugar
pinch of nutmeg
pinch of cinnamon
6 eggs, beaten
pinch of ginger
4 roasted apples
Pour ale in a saucepan and heat. Add sugar and spices
and bring to a boil. Remove from heat. Gradually add
a
small amount of the hot mixture to the beaten eggs, as
for custard. Return to saucepan and cook, stirring
constantly, until slightly thickened. Place apples in
a
heat-proof punch bowl, and pour the hot mixture over.
Source: "How to Cook Forsoothly", by Mistress Katrine de Baillie
du Chat, OL. From Raymond's Quiet
Press.
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Wassail
1 gallon apple cider
12 small apples, peeled
1/2 cup sugar, if cider is tart.
with cores removed
1/8 teaspoon ground nutmeg
2 cups heavy whipping cream
1/4 teaspoon powdered cinnamon
1/4 teaspoon salt
1/2 teaspoon powdered ginger
2 tablespoons brown sugar
In a large enameled pot, slowly heat 3/4 of the cider,
until warm but not boiling. In another enameled pot, pour remaining cider
and add the apples, sugar, nutmeg, cinnamon, and ginger
and bring to a boil. Vigorously simmer the apples until
they lose their shape and become "frothy". Combine the two liquids and
pour into a heat proof bowl. Whip the cream with the salt
and brown sugar until it peaks. Spoon the cream onto
the wassail, or add the cream to each tankard as it is served.
pple cider listed can be substituted by hard apple cider,
dry white wine, light ale or stout beer.
Source: "Medeival holidays and festivals", by Madeleine Pelner Cosman,
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Wassail:
6 bottles ale
12 small apples
3 whole cloves
3 whole allspice
3 broken cardamom seeds
1 broken 3" cinnamon stick
1 tsp ground ginger
1 tsp ground nutmeg
2 cups sugar
1 fifth dry sherry (1 750 ml bottle)
bake the apples at 350 for 20 minutes, or until tender.
Tie the cloves, allspice, cinnamon, and cardamom into a cheesecloth bag,
place it with 1 bottle of ale, the ginger and nutmeg, into a
kettle and heat gently for 10 minutes. Remove the bag,
pour in the rest of the ale, the sugar, and the sherry. Heat for 20 minutes.
Pour into a large bowl and float the apples on top. Serve hot. Use a good
hand crafted or brown ale
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Holiday Wassail Bowl
5-12 oz. bottles stout or porter
5-12 oz. bottles English bitter (or brown or hand crafted ale)
2 lbs. cooking apples
1 bottle (750 ml) medium dry sherry
3/4 lbs. light brown sugar
2 cinnamon sticks
1 tsp. grated nutmeg
4 whole cloves
2 thinly sliced lemons
12 beaten eggs /egg substitute
Preheat oven to 375°F. Core the apples and pare 1-inch strip of skin
from around the middle of each apple to prevent
splitting. Place apples upright in a buttered baking dish. Place 1 tablespoon
of brown sugar in center of each apple. Bake
uncovered 30-40 minutes. (or till apples are done.)
In a kettle, heat, but don't boil, the ale with remaining brown sugar and
cinnamon sticks for 10-15 minutes, stirring
occasionally. Add sherry, nutmeg, ginger, lemon slices and cloves and heat
five more minutes. Remove from heat, add
beaten eggs while mixing well. Remove cloves, lemon slices and cinnamon
sticks.
Serve the brew from the kettle or pour it into a punch bowl after allowing
it to cool slightly. Add the baked apples. Serve in
cups. The apples may be eaten.
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Wassail Jello Shooters
1 small box of Cranberry Jell-O
1 Cup hot Apple juice
1/3 Cup fine ale
1/3 Cup Wine
3 tablespoons Lemon juice
pinch of Pumpkin Pie Spice
Pour:boiling Apple juice into Cranberry gelatin until
completely dissolved.
Add: the Beer, Wine, Lemon juice, Pumpkin Pie Spice and
stir until mixed.
Pour:into 2-3 oz.(60-90 ml) cups.
Refrigerate: until firm.
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Wassail
Serves 7
Ale or dark beer - 3.5 litres (6 pints)
Sugar - 110g (4 oz)
Sweet sherry - 200 ml (7 fl oz)
Grated nutmeg - 1 tsp
Ground ginger - 1 tsp
Apples - 7, hot, cored, baked
METHOD
1.Gently heat all the ingredients except
the apples in a large saucepan until the sugar dissolves.
2.Place the apples in individual Wassail
bowls and add the hot liquid.
3.Serve with dessert spoons.
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Wassail
1 gallon (4.5 L) apple cider
1 tbsp (15 ml) whole cloves
1 tbsp. (15 ml) whole allspice
4 cinnamon sticks 2" long
1/2 tsp. (2 ml) mace
1/4 tsp (1 ml) powdered ginger
1/4 tsp (1 ml) grated nutmeg
1/4 tsp (1 ml) salt
1 cup dark brown sugar (200 ml)
1 pint gin or vodka (0.56 L) - this is optional
2 lemons, sliced thin, seeds removed
3 oranges, sliced thin, seeds removed
1.Pour cider into large kettle, add spices and salt. Bring to a hard boil,
reduce heat and simmer 15 minutes
2.Remove from stove, add sugar to taste, if needed.
3.Cool. Strain wassail. Keep in a cool place till ready to use, but it
is
not necessary to refrigerate.
4.To prepare a wassail bowl: Use a heavy china bowl, a crock pot or
a punch bowl.
5.Heat it over a large kettle of boiling water. Add lemon and orange
slices.
6.When warm, add gin or vodka and let it heat, but do not boil or
spirits will evaporate. Remove from heat.
7.Pour in the boiling wassail. If possible keep the bowl hot over a
candle or alcohol burner. Ladle into punch cups and serve.
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Wassail
1 gallon apple cider
1 quart orange juice
1 cup lemon juice
1 large can pineapple juice
24 whole cloves
1 cup granulated sugar
4 cinnamon stick
Combine all ingredients in a large saucepan, over
medium heat, and
simmer 10 minutes.
Strain and serve hot. Refrigerate to store.
Makes 1 1/2 gallons.
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WASSAIL PUNCH
4 red eating apples
2 pints brown ale
1/2 pint dry sherry
2 oz soft brown sugar
2 or 3 strips of lemon peel
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground mixed spices
Set oven to 350. Wash the apples and score
a line through the skin
around the centre of each one. Place in a
casserole dish which
can also be used on the cooker hob and add the
sugar and 1/4 pint
of the brown ale. Cover and cook in the oven
for 30 minutes until
the apples are tender. Remove the apples
and keep to one side.
Add the remaining brown ale, sherry, lemon peel
and spices to the
casserole dish and simmer for 6 minutes on the
hob to allow the
flavours to mingle; add the apples and serve hot.
Rockford College, 1954 "Wass Hael!
In ancient England the lord of the manor at Holiday Season assembled his
household around a bowl of hot spiced ale or cider from which he drank
their health, then passed it to the others that they might
drink too. As they drank they said the old Saxon phrase, 'wass hael',
meaning 'to your health.' Hence this came to be recognized as the wassail
or wassel bowl. For many years the wassel bowl has been a part of
the Christmas festivities at Rockford College and the recipe, handed down
from one generation to another of collegians, is given here: For One
Gallon of Wassail----
1 pound sugar 4 allspice berries
1 quart water 3 cups orange juice
12 whole cloves 2 cups lemon juice
4 sticks cinnamon 2 quarts cider
2 tablespoons chopped ginger
Make a syrup by boiling the sugar and water ten minutes. Add cloves,
cinnamon, allspice and ginger, and let the syrup stand covered in a warm
place for one hour. Strain. Add orange and lemon juice and
cider. Bring quickly to the boiling point and serve at once." To return to the top click here
Mead or Cyser based Wassail
1 gallon cyser ( semi-dry) (you may wish to use one and one half gallons
if you like mead more than apple)
1 gallon apple juice (cider ok)
2 sticks cinnamon
4 cloves
1-2 slice fresh ginger root (thin)
Heat the apple juice to warm- not too hot or the alcohol will depart!
Place the spices into cheescloth bag and soak them in the
juice. Cover
juice and insulate to retain heat and allow to sit 12 hours.
Combine cyser with apple juice/sider. Serve warm. Sliced
oranges can be added, however,
this would seem to give the recipe more of an exotic character.
It was good with a few roasted apples.
(NOTE: the spices and their proportions can be adjusted to taste, but
the above spices were what I usually used.)
cyser is a mead made with apple juice instead of water. The best
way to do this (at least for the purposes of my wassail recipe) is to add
honey to the same apple juice
and spices that the recipe called for and ferment as you would for
wine. (Then mix an equal amount of the same juice and spice combo to add
to the cyser to make your wassail. This
dilutes the alcohol, giving a pleasant warth while allowing more consumption,
but does not dilute the taste, since it is using the same ingredients.)
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Scrumpy (use at your own risk!)
(source: Stoutbilly)
Ingredients:
12 pounds, mixed apples (make
sure they're clean with no blemishes)
1/2 pound, raisins
1/2 pound, raw meat
1 gallon, water at 70 degrees
champagne yeast (tradition calls
for bakers yeast)
Procedure:
Chop all ingredients. Then grind
the apples and raisins. A food processor is helpful. Toss the ingredients
into the water and stir. Add the yeast and seal the brew bucket with an
airlock. Each day, stir the
ingredients by swirling the ingredients in the closed bucket. After the
first fermentation slows, about 8-10 days, move to a secondary fermenter.
If you
like a dry cider, add a second
dose of yeast to the secondary fermenter. Seal with an airlock. Let sit
until it the fermentation slows to a very slow, almost imperceptible bubble.
Move to a carboy to get out
more of the particulates. Let it sit for about a week and bottle.
The scrumpy will need to mature
for about four months before you will want to even try it since it will
give off a strong unpleasant smell and almost vinegary taste. The longer
it is
allowed to mature, the better,
smoother and drier it will get. ampden tablets. Add yeast after two days.
Ferment for three weeks at approximately 68 degrees.
Oops! That's a little too dry.
Rack to keg, adding three ounces lactose. Force carbonate for two weeks.
Damn! Still doesn't taste quite
right. Add some apple juice concentrate to get an apple taste.
Filter with 0.5 micron filter
and force recarbonate. Bottle using counter-pressure bottle filler. have
left are still improving. (I think the oak flavour was important.)
This mead was a real hit, especially
among my grape-wine drinking friends (and especially among the ones who've
been conditioned to turn their noses up at anything that's not
BONE dry).
The procedure I took to make
this mead was full of accident and serendipity: I'd hate to try and reproduce
it exactly. But I think there's good info in the recipe, which can be
applied to other attempts.
Specifics:
OG: 1080
Comments:
This is a recipe for a strong
British cider called scrumpy. It is really strong. One glass and the world
begins to glow. A second glass, makes it all go.
It is wonderful served cold
when mature. I have let it sit for a year and it is quite fine.
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Scrumpy 2
1) Get your apples, best if cider apples but if not use
a mixture of about 2/3rds normal apples and 1/3 cooking. To make it worth
while you’ll need about a bin bag full upwards. Here you might have a problem
as you’ve just missed the
season in the UK.
2) Stick them in a freezer for
about 3 days until they are all frozen.
Point of this is it breaks open
all the cells in the apples and makes them gooey for the next part.
3) Get yerself an apple press.
If you havn’t got one you can rent them from most UK homebrew shops for
virtually nothing, like 50p or something for the night. While your at it
get some cider yeast, again this’ll only cost you 50p or
something.
4) Now time to press the apples.
You’ll need a couple of days at least for the apples to thaw from the freezer.
This is pretty striaght forward, just crush everything and get as much
juice as you can. At this point you may be concerned
about the state of some of the
apples going in, some I’ll be half rotten etc. Myself, I’ve never had any
problems with using them, but it’s up to you. They could in theory introduce
nasty bugs that’ll spoilt the final flavour.
5) Stick the juice into demijohns,
filling them up to about the shoulder (they are going to bubble alot),
add the yeast, and add a stopper with airtrap (the bubbly thing).
6) The above should bubble like
goodness knows and stink the house out.
This will last for a few days,
and then it’ll slow down. After about two to three week the thing will’ve
stopped bubbling all together and the yeast will’ve settled to the bottom.
Decant into some fresh demijohns, making sure you leave
all the yeast behind you can,
and also filling upto the top this time. Now you’ll need to leave this
for about three months ideally, but if you’re just after the booze or something
(why else does anyone drink this stuff?), then in theory
you could drink it.
7) Now you’ll probally want to
bottle it. As it’s flat you can stick it in any old bottles, it doesn’t
matter, up to you. Before you bottle it you might want to add a "campden"
tablet at a dose rate of about half a tablet per gallon. These
are just chemical tablets you
get from any homebrew shop. Idea is they stop anythink nasty growing in
your cider, although they should be enough alcohol in this moonshine for
that.
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Martha Stewart's
12 Lady apples
2 tb Brown sugar, firmly
packed
1/2 ts Cinnamon
1 tb Water
72 oz Dark beer
2 c Sweet sherry
1 1/2 c Granulated sugar
SPICES
3 Whole allspice berries
2 One-inch pieces of cinnamon
Stick
2 Whole cloves
1 Whole cardamom pods
1 Dried or candied ginger
Pieces
1 One-inch pieces of dried
Orange peel
1 Star anise
1/2 Bay leaves
Cheesecloth
Kitchen twine
Toast the health and good
fortune of family and friends with this
holiday drink, the origins
of which date all the way back to
thirteenth-century England.
1. Heat oven to 350F. Place
whole lady apples, stems up, in a small
roasting pan. In a small
bowl, combine the brown sugar and the
cinnamon. Sprinkle mixture
over apples. Add water, cover with foil,
and bake for 35 minutes.
Remove from oven, remove foil, and set the
apples aside.
2. While the apples bake,
combine the beer, sherry, granulated sugar,
and one sachet of Mulling
Spices in a heavy-bottomed pot. Over medium
heat, warm the Wassail for
10-15 minutes, until it is very hot, but
not boiling; make sure the
sugar is totally dissolved. Place a lady
apple in each cup, fill
the cup with Wassail, and serve immediately.
Mulling Spices: These pungent
spice sachets impart rich flavor to
Wassail and apple cider.
A decoratively stamped muslin pouch of
sachets makes a fragrant
stocking stuffer.
Fold cheesecloth into a double
layer, and cut a 6-by-6" square. Put
spices in square. Gather
cheesecloth around spices to create a
pouch. Tie pouch up in a
knot, then add a bow made with kitchen twine.
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Wassail Cup
4.5 liters/8pints water
4 cinnamon quills
2 teaspoons whole cloves
8 tea bags
1 cup sugar
150 ml/ 5 fl. oz orange juice concentrate
1/2 cup lemon juice
In a large saucepan heatthe water, cinnamon sticks and
the cloves until
boiling. Turn off the heat and add the tea bags,
orange juice concentrate,
lemon juice and sugar. Let them steep for 10 minutes.
Remove the tea bags and cinnamon quills and serve....
(I include this strange recipe to be comprehensive! I
can not however, understand
a recipe for wassail so devoid of alcohol, apples, cider
or apple juice! but it
is out there and thus we have it attached to the tradition)
Wassail to anyone who tries it!
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Southern Wassail Punch
Yield: 12 servings
1/2 gallon apple cider of apple
juice
1/2 cup firmly packed brown
sugar
1 3-ounce can frozen lemonade,
thawed and undiluted
1 3-ounce can frozen orange
juice, thawed and undiluted
1/2 tablespoon whole cloves
1/2 tablespoon whole allspice
12 1-inch cinnamon sticks
Mix the cider, sugar, lemonade, and orange juice together
in a large pot. Place the cloves and allspice in a
cheesecloth bag, tie the open end tightly, and add it
to the cider mixture. Cover the pot and simmer for 15
minutes. Remove and discard the spice bag. Ladle the
hot punch into cups garnished with a cinnamon stick.
At least this non-alcoholic sacrilege has apple juice....
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Bishop's Wassail
Ingredients
1 Bottle red wine
1Pint/½ litre water
½lb/225g Honey
1 Lemon and orange, thinly sliced
4 Cloves
1 tsp. Cinnamon
Method
Heat the ingredients, stirring constantly, to just below boiling point.
Pour into a punch bowl, at this point you can add some spirit and raisins.
If you add a generous amount of Brandy, it is possible to set a flame
to it as a
seasonal spectacle !
The Pastor's Wassail
1 c Sugar
4 ea Cinnamon Sticks
3 Lemon Slices
2 c Pineapple Juice
2 c Orange juice
6 c Claret Wine
1/2 c Lemon Juice
1 c Dry Sherry
Boil first three ingredients
with 1/2 cup of water for 5 minutes.
Remove lemon slices, any
seeds, and cinnamon sticks. Heat the
remaining ingredients until
very warm. Do not boil! Combine with the
syrup and serve very warm.
Cecil Bloxham's Plum Jerkum (Harbury)Worcestershire
Cecil learnt the method from an Evesham man who came to live in Harbury
temporarily in the 1930s.
Collect rain water in a barrel and leave some plums in the barrel for a
few weeks. They should start to ferment on their own, he said. Then,
strain the mixture through muslin into a container with an airlock and
start adding brown sugar, little by little. The 'knack', as he described
it, was knowing how much sugar to add and when to bottle it. And that's
about as precise as he got, apart from leaving it for at least 6 months
before drinking it (when it should taste 'like velvet', he said).
Basically, he emphasised soft water, brown sugar and not adding all
the sugar in one go."-Source:Des Patalong
\
CHARLEY STANLEY'S PLUM JERCUM
'This be a very auld resippee. Charley bein' a well known chap from Bretforton,
which be a village 4 miles from Asum. You can make it in small lots to be put in
bottulls or in bug uns to be put in borrulls, like some peepul round ear do.
Wether it be in bottulls or borrulls it be sum jolly gud tak and as bin nown to
put some folk on thur backs and to leave um feelin far from well nex mornin.'.
Thee wants 3lb plums. 3lb shuggur and 6 pints watter'. Fust of all boil the
plums in a cottun or muslin bag in the six pints of watter. Boil the plums until
um be tendur, then squeeze all the joose out into the lickwid left in the pan.
Add the shuggur when lookwarm and stur until it be all gon.
Then put the lickwid into a gallon demijar and top up with watter until thur be
a fur inch space at the top. This ull allow it room to wurk. Mak surton thee
hast an airlock in the cork. Leave fur a cuppell of wicks after it ave finished
bubblin to allow the segmunts to settul. Then syfun it off into yur bottuls. It
be best left fur at leest 2 munths befor thee trys it." Those of you with some
brewing knowledge will spot the flaw in this recipe - boiling the fruit will
kill off any natural yeast. There are therefore, two options. The first is to
extract the juice by other methods and hope there is a natural yeast to start
the fermentation. The second is to add a yeast. The drink has been
successfully made over the last few years following this recipe and by adding a
yeast (brewers and wine yeasts have both been tried). We feel that originally a
yellow plum would have been used so that the drink looked more like a cider, but
a pink cider is also very palatable.
-Source: Plum Jerkum Border Morris
Wreck the Halls Wassail
Bryan Perettol
Twin Hills Brewery
(link: www.TwinHillsBrewery.com )
Bryan Peretto
10 gallons, All Grain
15 lbs Pale Malt(2-row) Golden Promise
3 lbs Vienna Malt
1 lbs CaraMunich I 40L
1 lbs Special Roast
4.0 oz Chocolate Malt
1 lbs Brown Sugar
1 lbs Honey
1.5 Gallons of Unfiltered Apple Cider
2.50 oz Goldings - E.K. [5.00%] (60 min)
2.00 oz Fuggle [4.10%] (30 min)
1 Pkgs SafBrew Ale (DCL Yeast #S-33)
Spices. Add 5 minutes before the end of the boil:
1/2 tsp Powdered Ginger
1/2 tsp Fresh ground Nutmeg
1/2 oz Dried Sweet Orange Peel
2 Cinnamon Sticks slightly crushed
2 Whole Cloves
2 Stars of Anise
Instructions:
1. Formulate your brewing session/water so that you end up with 8.5
gallons of finished beer.
2. Mash the grains at 155'F. Because of the many adjuncts that will thin
the body of the beer, you want to mash this high to achieve a nice
balance.
3. Boil the wort as normal for 75 minutes. Added spices, honey, and
sugar 5 minutes before flameout
4. At flameout, add the 1.5 Gallons of Apple Cider to the kettle. This
should bring you to the final quantity of 10 gallons.
5. Cool and ferment as normal. Any clean English yeast should work just
fine. I was very happy with my S33 choice, but you can also try WY1098
or WLP007. I think any Irish, Scottish, or American yeast would also
produce a good wassail.
Stats (Estimated):
OG 1.062
FG 1.012
ABV 6.6%
IBU 33
SRM 16
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