Quote:

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WASH gags, spits out what he's just drunk.

WASH
(Chinese)
[zhe shi she me lan dong xi? - "What kind
of rotten food is this"?]

JAYNE
Mm-hmm. They call it "Mudder's milk."
(WASH gags)
All the protein, vitamins, and carbs of
your grandma's best turkey dinner, plus
15% alcohol.

WASH
It's horrific.

SIMON
Well, it worked for the Egyptians.

JAYNE
What's that?

SIMON
The ancient Egyptians, back on Earth-That-Was.
Not so different from the ancestral form of beer
they fed the slaves to build their pyramids.
It's liquid bread. Kept them from starving and
knocked them out at night so they wouldn't be
inclined to insurrection.

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Quote:

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Originally posted by Kozure:


Remember, I'm not going for a tasty drink, I'm trying to imagine something pretty horrendous which actually fits the description.

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Quote:

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1 lb barley flour
1 lb millet flour
2 cups corn sugar
Water to make dough
Baker's yeast.
-----------------------------------
Step the first:

Mix a cup of corn sugar each with the barley flour and millet flour.
Mix in water enough to make a fairly thin, pourable dough with each, and
add the baker's yeast and knead or stir as best you can. This will not
rise far. After about 6-8 hours, pour the risen dough for each onto
greased cookie sheets and bake it until brown.

Then, take the barley and millet "bread", and cut it into
white-bread-slice sized squares, and toast each of them in a toaster.
-----------------------------------
Step the second:

2 gallons of water
One small bottle of "Beano", an anti-flatulence enzyme available from
most vegetarian grocery stores. For better or worse, Beano was
unavailable to the ancient Egyptians, who according to other ancient
authors suffered frequently from intestinal gas.

Boil 2 gallons of water from the Nile. When boiling, crumble all of the
squares of barley and millet bread toast into each of them.

Let the bread and water mixture set until it becomes just above room
temperature. Add the entire bottle of Beano to the mixture and allow it
to set overnight.
-----------------------------------
Step the third:

3 1/2 gallons of water
One 6" liquorice root
1/2 oz. anise seed
1/2 oz. herb rue (very optional - if bitterness desired)
4 pounds light barley malt extract
3 pounds honey
Four cups sorghum molasses syrup
Wine Yeast (I used Montrachet; Champagne might have been better.)

Strain the bits of bread out of the bread, water and Beano mixture you
made yesterday and bring the whole mess to a boil again. Give the bits
of bread to the birds.

Grate the liquorice root and reduce it into little pencil shaving sized
bits.

Put everything except the yeast and extra water into the water/bread
mixture. I let it boil for 45 minutes.

Pour the wort into the 3 1/2 gallons water. If you are using Nile water
boil all of the water first.

Pitch, ferment, prime, and bottle as you would a regular ale. This will
have a long fermentation.

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Quote:

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Originally posted by Kozure:
Heh.

Well, Lioness from the CanadianBrowncoats mailing list found a recipe online for the original Egyptian version of liquid bread. It sounds more palateable, but unless you're an experienced brewer - maybe a little complex:

Quote:

---

1 lb barley flour
1 lb millet flour
2 cups corn sugar
Water to make dough
Baker's yeast.
-----------------------------------
Step the first:

Mix a cup of corn sugar each with the barley flour and millet flour.
Mix in water enough to make a fairly thin, pourable dough with each, and
add the baker's yeast and knead or stir as best you can. This will not
rise far. After about 6-8 hours, pour the risen dough for each onto
greased cookie sheets and bake it until brown.

Then, take the barley and millet "bread", and cut it into
white-bread-slice sized squares, and toast each of them in a toaster.
-----------------------------------
Step the second:

2 gallons of water
One small bottle of "Beano", an anti-flatulence enzyme available from
most vegetarian grocery stores. For better or worse, Beano was
unavailable to the ancient Egyptians, who according to other ancient
authors suffered frequently from intestinal gas.

Boil 2 gallons of water from the Nile. When boiling, crumble all of the
squares of barley and millet bread toast into each of them.

Let the bread and water mixture set until it becomes just above room
temperature. Add the entire bottle of Beano to the mixture and allow it
to set overnight.
-----------------------------------
Step the third:

3 1/2 gallons of water
One 6" liquorice root
1/2 oz. anise seed
1/2 oz. herb rue (very optional - if bitterness desired)
4 pounds light barley malt extract
3 pounds honey
Four cups sorghum molasses syrup
Wine Yeast (I used Montrachet; Champagne might have been better.)

Strain the bits of bread out of the bread, water and Beano mixture you
made yesterday and bring the whole mess to a boil again. Give the bits
of bread to the birds.

Grate the liquorice root and reduce it into little pencil shaving sized
bits.

Put everything except the yeast and extra water into the water/bread
mixture. I let it boil for 45 minutes.

Pour the wort into the 3 1/2 gallons water. If you are using Nile water
boil all of the water first.

Pitch, ferment, prime, and bottle as you would a regular ale. This will
have a long fermentation.

---

Anyone have a few months to try this out?

---

Quote:

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Originally posted by RiverIsMyGoddess:
I just found this recipe, and will be attempting to make it as soon as I can assemble the ingredients. If it works, there is a chance it might be ready in time for D*C. :D :D :D :D :D

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Quote:

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Originally posted by mal4prez:

Quote:

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Originally posted by RiverIsMyGoddess:
I just found this recipe, and will be attempting to make it as soon as I can assemble the ingredients. If it works, there is a chance it might be ready in time for D*C. :D :D :D :D :D

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Go on Jimi! Let us know how it works... Wish I coudl be at D*C to try it!

BTW, I brewed a stout last month. Used a kit and put it party pigs (little kegs) or I'd send you some. Came out go-ood.

-----------------------------------------------
I'm the president. I don't need to listen.

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Quote:

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Originally posted by RiverIsMyGoddess:
Awwww, so glad to hear about the stout. I thought of you when I read the recipe due to the honey. I am going to brew a trial batch of my DragonCon brew this week (Caffeinated Candy Beer) using the same sweet stout recipe I sent you but amped up a bit (goal is 7-8% alc, caffeine equal to 1 cup of coffee). Do you want a couple (also can hold 1 or 2 Irish Red Ale that I have from current batch if you like) ???

Wow, I haven't talked to my fanfic writer goddesses in a while. How's your world ?

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Quote:

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Originally posted by mal4prez:
So you're all advanced and do your own recipes, huh? I'm liking the kit. But my brew buddy is having ideas - we'll get to experimenting soon, I'm sure!

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Quote:

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Originally posted by RiverIsMyGoddess:
I'll send you some when it's ready.

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Quote:

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Originally posted by JOCIVAFLCOL:
Not trying to pointlessly revive a long dead thread here, but I'm trying to make virgin Mudder's milk for a group of friends, one prefers not to drink alcohol, so at his request I'm refraining from using any in the recipe.

I was going to use the recipe Blindoutlaw posted from the wiki, but I have no idea where to get sarsaparilla, and no idea what to replace it with. Anyone have any ideas?

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