Date: Wed, 9 Jan 2002 09:25:14 -0800
Subject: Re: Fermented Cabbages Fail To Prevent Mass Civilian Casualties


On 8 Jan 2002 at 18:55, Old Goat wrote:

> cabbages, as it were.  Also, my Grampa, Senex III, made some kind of booze
> from cabbage juice, fermented of course.  I disremember its name, but it
> would burn in a cigarette lighter, and he used it as a gas additive during
> the WWII when gas was rationed.  (It kept the gas lines from freezing in the
> winter, too.)  I don't know if it was a Roma thing or a Eastern European
> thing, but -- unfortunately -- the recipe died with him. Oncle Phillipe who
> became Senex IV was not only a teetotaller, but was death on booze, so if it
> (the recipe) got passed on to him he either burned it or buried it.  Pity.


I think you could resurrect it. Pick up a copy of the Joy of Home Wine Making, by Terry Garey.

She devotes a good portion of the book to vegetable wines. A good champagne yeast should be able to 
push your cabbage juice up to about 18-20% with some work. As for getting it up the rest of the way, 
think "water removal".

Freezing the water out works, but don't get caught with a still. I've been thinking about doing some 
research on creative new mis-uses for desalinization membranes...

Heh.


-- 
Regards,

Kristopher Barrett



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