When I click on 'REPLY' or 'REPLY TO MY INBOX' I am sent to the
following site.
http://groups.msn.com/home
Which is not Verdun Connections unfortunately, but the MSN home page.
What growing up in the great city of Verdun has blessed me with, is
patience, which has come greatly appreciated in the cyber age of
computers.
Have a wonderful day,
Bill Cooper
THANKS for stopping by, I do my best to acknowledge when someone leaves a comment,you do not have to be a member here & everyone is welcome. Ps: This site is monitored but not actively posting on a regular basis. Mostly these are stories & some photos saved from a defunct site known as Verdun Connections which was on MSN Groups initially then on a social network called Multiply.
Wednesday, July 16, 2003
Tuesday, July 15, 2003
The Recipe for Spruce Beer
Thought you might be interested................
5 gal. of pure waterBoil about one gallon of water for at least 30 minutes, then steep the needles or tips for about half an hour. Drain out the needles and add 3-6 lbs. of unsulphured molasses to the spruce-flavo
3-6 lbs of unsulphured molasses
1 pkg. of yeast
1 qt. Sitka or white spruce needles or tips
red water, depending on taste. (Optional: Adding 3 lbs. of Blue Ribbon hop-flavored malt at this point will improve the taste but is not part of the original recipe.) Add water to make 5 gallons. Cool the mixture to about 70째 F. and add yeast. Keep the mixture at about 70째 for several days, then move it to a cooler spot (about 50째) until fermentation stops. The process will take 10-14 days, sometimes longer. When fermentation ceases, the beer is ready to bottle or drink, but will improve if it is allowed to age in the bottle.
NOTE: The alcohol content varies between 6 and 9 percent, depending on the amount of molasses.
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