[Cz-L] Vishniak

From: Arthur von Czernowitz <vonczernowitz_at_yahoo.com>
Date: Wed, 03 Feb 2010 13:54:19 -0800 (PST)
To: cornel fleming <cornel.fleming_at_virgin.net>, HARDY BREIER <HARDY3_at_BEZEQINT.NET>, "Czernowitz-L_at_cornell.edu" <Czernowitz-L_at_cornell.edu>, Miriam Taylor <mirtaylo_at_indiana.edu>
Reply-to: Arthur von Czernowitz <vonczernowitz_at_yahoo.com>

Mimi,
To make Vishniak, you need sour cherries. Can you get them in the US?
The recipe: Usually equal amounts of sour cherries to equal amount of sugar, placed in a glass jar and covered with muslin.
After about 2 weeks, Vishniak.
You could fortify the Vishniak with a glass of vodka.

Cheers

Arthur

--- On Wed, 2/3/10, Miriam Taylor <mirtaylo_at_indiana.edu> wrote:

> From: Miriam Taylor <mirtaylo_at_indiana.edu>
> Subject: Re: [Cz-L] Piteygasse
> To: "cornel fleming" <cornel.fleming_at_virgin.net>, "HARDY BREIER" <HARDY3_at_BEZEQINT.NET>, "Czernowitz-L_at_cornell.edu" <Czernowitz-L_at_cornell.edu>
> Date: Wednesday, February 3, 2010, 8:31 PM
> In Czernowitz and vicinity, cherries
> ripen usually in the middle of June.
> In the US, slightly latter.
> This coming summer, I will try to make Vishniak. I often
> make yeast cakes,
> so I should have plenty of yeast in the air to get the
> fermentation going.
> What I do not remember, is whether the jar in which I make
> the Vishniak ,
> should be covered or not. Any advice?
>
> Mimi 
>
>
> On 2/3/10 1:10 PM, "cornel fleming" <cornel.fleming_at_virgin.net>
> wrote:
>
> > Hi Mimi...your description of Vishniak rang a very
> loud bell.  Years ago, on
> > an Air Force base "somewhere in Israel" there was a
> Bukowina-born
> > "Nashak".thats the guy in charge of the base
> armoury.One day he said his
> > grandfather made Vishniak and he had the recipe
> written down. I got a large
> > acid carboy bottle and the result was certainly
> a)  potent and B) very very
> > tasty, and as far as I can remember his recipe and
> yours were the same.
> > Cornel

      
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Received on 2010-02-03 15:46:01

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