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GntlKnigt1

GntlKnigt1

Got Mead? Patron
GotMead Patron
Mar 17, 2004
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Chicago area formerly Netherlands
Here's a thread that those of us in the Netherlands can use to talk about all things Dutch, like some of the slick things you found at Brouwmarkt, or cool bottle supplies....
http://www.flessenland.nl/shop/Steengoedkruiken-potten/750ml-steengoed-kruik-mat-zwart-met-kurk.html

Dutch beekeepers, where to get honey, links to mead logs like maybe the speculaas batch I am considering, or event social events. Do we want to meet somewhere? and somewhen? Maybe have an all Dutch 'mead off' where we make a giant batch that we split among ourselves and play with?

Anyway, this can be our 'play' area.
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Hier is een draad die die van ons in Nederland kunnen gebruiken om te praten over alles wat Nederlands, zoals sommige van de gelikte dingen in Brouwmarkt gevonden, of koele fles leveringen ....

http://www.flessenland.nl/shop/Steengoedkruiken-potten/750ml-steengoed-kruik-mat-zwart-met-kurk.html

Nederlandse imkers, waar honing, links te krijgen naar logs zoals misschien de speculaas batch Ik overweeg of gebeurtenis sociale evenementen Mead. Willen we ergens ontmoeten? en somewhen? Misschien hebben een 'mede uit' alle Nederlanders waar we een gigantische partij die we verdelen onder elkaar en spelen?

Hoe dan ook, dit kan onze 'play' gebied.
 
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Foiled by bad translation

Alas...maybe I should better stick to Engels.

Anyway, here is the web site and quantities I found for speculaas. The quantities would be adapted for maybe a 16 or 20 liter batch, and would use whole spices boiled in water and added to must, and then a spice bag hanging in the must. Any of you have a fav speculaas spice mix?

http://www.thedutchbakersdaughter.com/2009/12/speculaas.html
8 parts cinnamon
2 parts nutmeg
2 parts ground cloves
1 part white pepper
1 part ground ginger
1 part cardamom

This combination of spices can be found in recipes dating back to the fifteenth century
 
That one is pretty similar, although they add some anise (might be good) and coriander (not so wild about that). If I were to make a 5 gallon batch, the generally accepted amount for cloves is 1 whole one per gallon. I would probably start with that and expand the quantities in proportion to that.... at least, that's what I am thinking right now. Anise might be a good addition.
 
Great idea !!!

Tom Sluiters said:
How about stoofperen mead? :)
Click to expand...

That's exactly the kind of thing I was looking for... I had to ask the (Dutch) wife what it was, and she thought it would make a GREAT mead !! Here is a web page for reference...
http://groente-koken.plazilla.com/stoofperen-koken

Now, a lot of these say you boil wine, but we want to make our own. I usually don't boil fruit, but the article specifies what variety of pears to use, and that they should boil for 2 to 3 hours. Hmmm... I usually don't boil fruit, but in this case..... maybe we boil it in red currant juice for 2 hours, add some cinnamon (kaneel) and some vanilla bean...
http://www.lekkertafelen.nl/recepten/stoofpeertjes-basisrecept/

but this stuff would be mush if you boil it that long, so a fermentation bag might not work. Hmm....has to be a way.... and will have to look up how many pounds of pears per gallon (or 3.8 liters). (Wife says, you use whole pears, peeled, and that they retain their shape when boiled that long).

The one web site says ginger powder (messy and adds to cloudiness), but maybe fresh ginger root, or maybe those ginger balls (stemgember). The wife says they have to be special varieties of pears, which are only available in September or so....Gieser Wildeman, Saint Remy, or the hard to find varieties of Winterrietpeer, Zoete Brederode, and/or Zoutewelle.

Here's a video from Jumbo on it. Is this saying the pears are available from October to Feb? http://www.youtube.com/watch?v=2AMsjloIZKU

Anyone have ideas for additional ingredients/procedures/flavors etc? Ideas are developing but need some more help here....
 
They actually do retain their shape after simmering for hours. They do become very soft, but they don't fall apart at all. I usually cut them in quarts before boiling. They are indeed only available in fall / early winter. There is a stoofperen tree in the garden of my girlfriend, so I'm in luck (for next year that is, we already ate all of them). They are quite small, and uncooked they are very hard.

I came up with the idea because I was eating stoofperen tonight :P

Cookong them en berry is a good idea, and adding some orange / lemon peel might also be nice. Personally I don't really like ginger, but if you like it, why not? In any way, it's a typical winter dish, so spices like cinnamon and maybe cloves should be good.

GntlKnigt1: I'm not surprised your wife loves the idea of a stoofperen mead, most dutch people absolutely love stoofperen :) It should be a nice challenge.

For a mead I was thinking about cooking a batch of stoofperen, let it cool, and then add water total total volume desired so you also ferment the flavorous cooking liquid. Maybe for the primary just use the cooking liquid (and maybe some water), and add the actual pears to secondary to preserve the flavors.
 
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SPECULAAS METHEGLYN and Stoofperen

Tom Sluiters said:
They actually do retain their shape after simmering for hours. They do become very soft, but they don't fall apart at all. I usually cut them in quarts before boiling. They are indeed only available in fall / early winter. There is a stoofperen tree in the garden of my girlfriend, so I'm in luck (for next year that is, we already ate all of them). They are quite small, and uncooked they are very hard.

I came up with the idea because I was eating stoofperen tonight :P

Cookong them en berry is a good idea, and adding some orange / lemon peel might also be nice. Personally I don't really like ginger, but if you like it, why not? In any way, it's a typical winter dish, so spices like cinnamon and maybe cloves should be good.

I'm not surprised your wife loves the idea of a stoofperen mead, most dutch people absolutely love stoofperen :) It should be a nice challenge.

For a mead I was thinking about cooking a batch of stoofperen, let it cool, and then add water total total volume desired so you also ferment the flavorous cooking liquid. Maybe for the primary just use the cooking liquid (and maybe some water), and add the actual pears to secondary to preserve the flavors.
Click to expand...

Some good ideas... and yes, I forgot to mention the lemon peel, which seems to be standard. You might want to look up google pear tree pruning to try to maximize the crop so you have some to share with me next fall. GRIN.

Gearing up to start the SPECULAAS METHEGLYN on Thursday night or perhaps over the weekend. Translating the quantities for a 5 gallon batch.... (will post the log in the regular log section rather than here....)
Proposed quantity for 5 gals
8 parts cinnamon 8 sticks cinnamon
2 parts nutmeg 2 nutmegs (cracked)
2 parts ground cloves 10 whole cloves
1 part white pepper 1 TBSP mixed peppercorns
1 part ground ginger 2 inches peeled ginger root
1 part cardamom 1 TBSP cardamom
Maybe a star anise

Honey (no boil or pasteurize...might sulfite though), water, yeast nutrient and energizer
K1V or D21 yeast in a starter

Am thinking I will boil the spices in water for maybe a half hour, let it cool, and add the honey.
 
Yep.....got the ginger....have the rest of it except the star anise....i found ground steranijs at the coop . I was hoping to avoid having powders in the tea i will make with the spices, but guess i will procede with a little of that. The starter foam has died down, but getting nice bubbles now....its really cranking and i want to get this going.

Oh, and I found the pears at the Coop store today. The wife is going to make them for tonight's dinner, so I will have my first exposure to that...


Sent from my HTC Vision using Tapatalk 2
 
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Was really good. Found recipes on the web....seems like i might have had them many decades ago. I will be making them again.......

Thinking abouut a stroopwafel one too......but might be too much like speculaas..... I think we really got the flavor right on that one.....
 
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