Writing and Reading on Paper

Yes, I have been remiss in my blogging. Sorry about that! My excuse is that I haven't had an interesting DIY or cooking project going for a little while, and have instead been busy with things like the water heater not working, the snow needing lots of snowblowing, and similar efforts. The real reason though, if I'm perfectly honest with you, is more complicated, and has to do with this medium, the internet. 

I was just reading a fellow bookseller's blog, and he very intriguingly related books to horses. I think his point was that, even though we have always loved horses and relied upon them, they have been needed far less in the mechanized era, but books have been more resilient in the digital age. That's how it struck me anyway. I enjoyed the post very much, and it got me thinking. I find that once I saw through the glittery show of how much the internet and social media can connect us, bring information to our fingertips, render encyclopedias obsolete, and so on, and realized how thin the experience of digital media is, I am more than ever in love with paper books.

Apple Valley Books in Winthrop Maine

It's not just the books, though. I am more in love with live acoustic music, song from vocal chords, friends to talk to in person, real food on a real plate, and most importantly, love with the woman who shares so many up-close breaths of real air with me. It goes on...chess with Soren at the kitchen table is vastly more rewarding than chess online with strangers. Frisbee or other real outdoor play will beat any online play you can conceive of. Pinterest may show us the most delicious pictures of bacon-wrapped goat-cheese monkey-bread with avocado glaze, or whatever, but the finest thing to cross my palate lately was cooked by my Honey in a real pot on a real stove, and was not shared or liked online. For those who want to know, it was sweet potato and brussels sprouts baked with herbs, bacon, and chevre, but it could have been ANYTHING and beaten out pinterest.

Back to the books though. What I've been doing with my time hasn't been something that shares well on a blog, at least not yet. I've been fine-tuning my song collection with the goal of recording, for one. I have about a half dozen songs that I think are as good as any of my favorite recorded songs, within my musical taste, and will find a way to get them out into the world. Also, I've been writing, a novel, on paper. It's moving along nicely, and I am happy with it. I'm writing in pen on lined notebooks, then revising it just a bit as I type it on the computer. I found my old typewriter, got a ribbon for it, and when I can type out on the porch so as not to deafen everyone in the house, I'll switch to that for my first draft. The relationship between our dreams and imagination, and the physical act of writing down words, is a magical thing that I believe will survive the digital age intact. In this age, it may well be an e-book at least as fast is it can be a paper book, but the book-lover in me hopes that paper copies will be kept and loved for years on good old-fashioned bookshelves by people who live most of their lives away from glowing computer screens.

I'll be back into the blogging, I promise. There are many projects waiting for spring, waiting for the workshop to be warm enough to do carpentry in, waiting for winter to loosen its hold on those of us who live under the snowdrifts until May up here in Maine. In the meantime, get off this computer thing, and go play, write, cook, read, be with your loved ones, eh?

Saurkraut at Home

Sauerkraut ingredients lining up.

We have been reading  a lot about fermented food, and decided last week to jump in with a small batch of sauerkraut. Here's why. A: Fermented food keeps much more of the nutrients intact than canning or freezing. B: "Probiotics" is a fancy word for the stuff that is good to have in your belly that comes from things like yogurt, pickles, sour cream, raw vegetables, etc. Rather than buy probiotics, eat raw and fermented for for the same benefit! C: We both really love sauerkraut. D: you save money making stuff like this from scratch!

Okay, so what we did was thinly slice a head of cabbage, two apples, and a couple of carrots. Then we laced the resulting salad with sea salt, put it under a plate with a big weight on it ( 4-litre wine jug full of water), and waited for the salt to draw the moisture out of the vegetables, making a brine. After one day, we didn't have enough brine, so we made some with sea salt and water, adding it until the vegetables were submerged. We left it to sit and pickle in the brine, with the naturally occurring enzymes doing their thing, for several days. Yesterday we tasted it, and it was really yummy! The idea now is that we will save it in jars, making sure to have an inch or so of brine above the contents, in our cellar. It is supposed to last for many months that way, but I don't think we'll have any left after the first two weeks, so I think we should start another batch.

Sauerkraut in process!

We look forward to having a crock stewing in its own juices all the time, and a decent supply of jarred sauerkraut so we can grab some as a side-dish at a moment's notice, much the same way as we do with our mead brewing. The cost is almost zero, and the flavor (and health) rewards are enormous.

One link we like for this is Nourishing Days, which has a non-intimidating how-to for making sauerkraut, among other great things. The next thing we will likely try is pickled carrots. When we feel really emboldened, we'll try kimchee, which is a big step for me. The last time I made something that I had only ever heard of, but never tasted, it began a lifelong passion for mead-brewing, which provides the ultimate fermented food, goes without saying...

Make Mead part 3

Mead Label sample, front and back

By now you'll have read parts one and two, and I hope started a batch of your own mead. If not, maybe you're collecting tools and ingredients, and will begin soon? The sooner you begin, the sooner you can have that well-stocked mead-cellar you've always dreamed about...

I've heard meaders describe many ways of dealing with the end of fermentation, settling, bottling, etc. A lot of those ways will work, so don't worry if you hear conflicting advice. I'm just going to describe how I do it, a method worked out for small-batch brewing through over a hundred batches during the last twenty-five years.

When you add fruit, spices, leaves, or any other solids to your mead, you have the option of removing what's left of the solids partway through the process, or leaving it all in until you pour it off. Some people add flavorings, particularly extracts and spices, after the fermentation is all finished. What I like to do is take out most of the solids, pretty much anything that's still floating, after three or four weeks. Then I close it back up, bubbler and all, and wait, without opening it again, until it's completely finished bubbling, usually at least another three or four weeks. This varies a lot, so don't worry if it's slower, as long as it's bubbling.

Bottled and ready for corks, Photo by Honey

When it's all done, it's usually cloudy with a couple of inches of sediment, made up mostly of dead yeast cells. I use a siphon hose, and carefully transfer the liquid into glass jugs, one-gallon wine bottles or something similar. I loosen the lids momentarily every day after that until there is no hiss from pressure-release, then I leave them alone in a cool, dark room to settle out. Depending on your recipe, this can take a
couple of weeks or a couple of months. Fair warning, some meads never really settle out. You can get additives to help with this, but I prefer to drink it as is, on the rare occasions that this happens.

Simple corker. Photo by Honey.

When you are ready to bottle your mead, line up enough wine bottles, use a funnel, and fill each bottle to the base of the neck, tipping the jug carefully so as not to stir up the sediment. fill bottles carefully until you start to pour sediment along with the mead, then set that jug aside and move on to the next. When all of the jugs are empty except for a bit of cloudy mead with sediment, pour them all together into one jug, and save it. It's not waste, honest! I'll come back to that.

Standard wine bottles take a "#8" cork, but a #9 will fit, just much more tightly. Of all the cork-setters out there, I prefer the simplest, which is hand-held, a plastic plunger through a guide that you just balance on top of the bottle, which is best braced on the floor between your shins. Soak the corks in warm water for at least five minutes, and they will work better.

Corking is this easy! Photo by Honey.

Making labels is fun, now that you can get full-sheet sticker paper, and color printing is affordable. I usually use a painting or photo that I like, add text over that, sometimes in a framed space, and fit six or eight labels to a sheet. Remember that the bottles should be stored in a cool, dark place, on their sides, and that ten-year-old mead should be re-corked if you want to keep it safely for even longer. 

Back to that jug of mostly sediment. Hang onto that, and when you bottle your next batch, add the clear top part of that jug to the sediment and cloudy part of the second batch. Same thing with your third batch, and after a while you'll have a big jug of Plonk, which is what we call the blend of settled-out dregs from several batches. It makes a fine table mead, or cooking mead. My Plonk label usually says something like, "A fine artisanal blend of meads, expertly concocted in our sink just last Tuesday."

Make Mead part 2

Mead Rule: 1 tea, 2 oranges per gallon.

In the previous post, we told you everything you need to know to get started making mead. Now we'll fill in some blanks, so you will understand more of what you're doing, and so you can adapt that recipe to your own tastes and style. First, about honey...

Honey is simply amazing, for many reasons. The amount of work and flight miles that bees put into every ounce is staggering. It can't spoil, all that happens is it hardens, and can be warmed to soften again. Local honey is considered by many to provide nearly magical healing and health-supporting benefits, partly because of the sampling of local pollen that is included. For the recipe we gave, we used Tupelo honey, just because we really wanted to try it, but usually we use our own locally harvested unpasteurized wildflower or clover honey. We encourage you to find your nearest apiaries and buy directly from them. You'll be getting local honey which will be a health boost for you, you'll be saving money over supermarket prices, and you'll be supporting an important local farmer.

Add yeast when it's cool enough!

As far as yeast goes, we use RedStar yeast, which is a dry wine yeast, costing pennies per packet, available at many home-brewing shops and health-food stores. RedStar makes several varieties, and we have gotten good results from the Cote des Blancs, or the Montrachet. There are many other options, just make sure not to use beer yeast or baker's yeast. Those will not be vigorous at the higher alcohol levels that you will need them for. We use one packet of dry yeast for up to three gallons, and two for up to six, the most that will fit in any of our carboys or buckets.

Wine yeast is most happy if you feed it grape juice. Since we're feeding it honey instead, we need to round out the nutrition in the must by adding a couple of things. You can buy yeast nutrients, but we like to use all natural ingredients instead. Since the two main nutrients that are missing from the yeast's diet are citric acid and tannic acid, we add citrus fruit juice and strongly steeped black tea. Our Rule of Thumb is this: for each gallon of must, add one teabag and two oranges. It really is as simple as that, and after you feel confident enough, you can certainly experiment. I have used oak bark for the tannic acid (it being locally grown), and strawberries, rose-hips, spruce tips, for the citric acid for the same reason, and you may want to use your own local alternatives.
 
The yeast will be added when you have everything stirred together, at the desired sweetness, and cooler than the mid-nineties fahrenheit. You'll keep it sealed up with a way for the gases to escape. Over several weeks, it will convert sugar and those acids to alcohol and carbon dioxide, which will be your signal about its activity. When no more bubbles occur, it's done. Just don't let the water evaporate from the bubbler. 

Some people use sulfites to stop the yeast activity. We believe that sulfites are unhealthy and prefer to let the yeast takes its natural course. The yeast will die off naturally when the alcohol is somewhere in the upper teens, +/- 17% alcohol. Then you pour it off into jugs to settle out, and bottle it when it's clear.

Reading a hydrometer for mead

You use the hydrometer to measure your mead's alcohol content. To do this you need to take two readings with it, one before you add the yeast, and one when the fermenting is all finished. There are several scales drawn on the paper inside the glass, all running vertically. You only need to read the scale that says "Potential Alcohol." To do this accurately, half-fill your column with mead that has been cooled to sixty degrees, and drop the hydrometer in. Read where the surface level comes to on the scale. That's all there is to it. Save that number, measure again when fermenting is all done, and compare the two numbers; the difference between them is your alcohol content!

Example: at the beginning, our batch measured 18.2. When it is all done, let's say it measures 2.5, that means there's a bit of honey left unused, so it's a little sweet. 18.2 minus 2.5 equals 15.7, which is the alcohol level, a bit stronger than table wine. 

Hydrometer's easy.

I like to start my mead with a potential alcohol of 17 or 18 percent. Before adding the yeast, I adjust the mix by adding water or honey so as to make it heavier or lighter, until it measures at the number that I want. If I put together everything, measure it, and it says it has a potential of 20 percent, then I add water a pint at a time because it's sweeter than I want. When I get it to measure 17 or 18 percent, that's when I stop, write it down for future reference, and get on with add the yeast and getting it into the fermenting container.  After you have some experience, and know better how dry or sweet you like your mead, you will have your own preferred starting point. 

What can we add to mead? Take chances!

What can you add to mead for flavoring? Basically, fruits, berries, and spices, all just depending on your taste. Some of my favorites have been apple (with apple pie spices), raspberry, chinese-5-spice, licorice, spiced date, pear, and blueberry. Thinking further outside the box, I've made very nice spruce tip mead, young oak leaf mead, sumac mead, maple sap mead, and then there are the braggots, which are mead that include malted barley or malt extract. Don't be shy about this, just be careful to avoid ingredients with preservatives (yeast is alive, remember), and to be aware of how much sugar is in what you're adding. Good luck, and happy meading! I'll post a part three about racking, jugging, bottling, corking, labeling, at least the way we do it here.

Skillet Scallops with Mead Sauce

Skillet Scallops with Mead Sauce, a side salad, and a glass of mead.

Large Scallops are one of the ocean's tastiest gifts. The rich tender meat melts in your mouth, bursting with a big but delicate seafood flavor. They are one of those foods that can be spoiled by over-treating them, so I keep the recipe to its barest essentials. With a cast-iron skillet, five minutes of burner time, and almost nothing else, you can present knock-your-socks-off scallops, easy as that!

Sometimes when my Honey is working evenings, I make these, tent the plates in tin-foil, and break speed limits bringing her scallops, a nice salad, and some iced herbal tea for her dinner break. It makes a wonderfully romantic meal for two, even in the front seat of a car! ...or maybe it's just her that makes it seem so romantic. In any case, at home I serve it with a glass of the same mead that goes into the sauce, and a pretty side salad as shown.

The only challenging ingredient is mead. If you really can't find any of this fine honey wine, then you can use white wine instead, but really scour your local markets, and even ask around among home-brewers for some before you give up. If that all fails, watch this space, because soon I'll post the basics of mead-brewing, so you can start making your own. 

The Recipe: Skillet Scallops with Mead Sauce

Whattya need?
6 large scallops
olive oil
2 tbsp butter
salt, pepper
Splash of mead
A cast iron skillet and a couple of paper towels
(Serves 2)

Whattya do?

Heat up your skillet over high heat, meanwhile drying the scallops and laying them out. 
Scatter a pinch of salt and a pinch of pepper on them, both sides.
Pour a generous splash of olive oil, two or three tbsps, on the pan, and spread the scallops out on it with some distance between them, each on an end, not the round sides.
After about two minutes, flip them over quickly, still with space between them.
After another minute and a half, take them off and arrange them quickly on two small plates. The ends should be a golden brown, and don't worry if they don't seem to be done through; the heat from the ends will finish the cooking before they get to the table.

Nothing can replace a good skillet!

Add the butter to the pan, and as soon as it has melted, add the mead, enough to just briefly cover the bottom of the pan. It will start to boil and reduce immediately, so working quickly, scrape the scallop footprints up with the edge of a fork and stir the scrapings into the mead. When it has reduced to a few tbsns of sauce, usually less than a minute all together, pour it quickly over the scallops and serve.