Une image citation d'amour "Le mystère de l'amour est plus grand que plus le mystère de la mort."
Minecraft spider pendant
Phew, now I'm not dead, don't worry. A lot of my projects are slowly progressing, and real life is rearing its ugly head. Anyway, ever since I saw the model and made my first minecraft spider, I wanted to make another one - this time in the proper colours. During my last visit to the store where I buy supplies, I finally got properly tinted parts.
Aaaand here it is - the minecraft spider. I tried to make is as close as possible to the original, but well, i was still limited by the parts. Took me just a few minutes to make it.
You know that feel when you finally got some lapus lazuli and happily try to get it to your home only to have a spider drop on your head? We know it too.
Oh yeah - I kinda botched the eyes - should have used acrylic paints, but that's quick and easy to fix.
Here you can see it worn around the neck
I might add a drop of glue to the center to fix the legs from moving, but that's it. Next I'm going to make a properly tinted cave spider.
Aaaand here it is - the minecraft spider. I tried to make is as close as possible to the original, but well, i was still limited by the parts. Took me just a few minutes to make it.
Oh yeah - I kinda botched the eyes - should have used acrylic paints, but that's quick and easy to fix.
Front view.
Side view
Rear on 3/4
Here you can see it worn around the neck
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L'amitié rapproche les absents, enrichit l'indigence, donne des forces à la faiblesse.
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Dans la vie acceptée, il y a quelque chose qui est plus que la vie. Citation de Jacques Chardonne
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Home brewed Mead - recipe 1
Right assuming we all got our chainmail and our round shields set all that is left is to find some wenches and something proper to drink. Now - beer is the obvious first choice but hardly the only one - if you are willing - you can try brewing mead.
There are many recipes depending on what exactly do you want to get for your final product, I will write down as many as I can find here in a series of posts, detailing their differences in flavour, taste, ingredients and making.
One thing that rings true for all of them is that this will be a long term investment - brewing will take several months, so you should also consider making a sizeable batch too. It will also require a few things you may have a better luck finding in your granma's cellar - namely the jugs.
Now without further ado - home made mead recipe number 1
Ingredients :
8-10 lbs pure honey for light, delicate Mead or 12-13 for medium sweet Mead or
15-16 lbs for very sweet or alcoholic Mead.
4-5 gallons purified spring water (not distilled)
3 tablespoons of yeast nutrient (or 5 tablets)
1 tablespoon acid blend (combination malic/citric acid)
5-7 oz. sliced fresh ginger root (1 finger's length)
POSSIBLE EXTRAS - just for spicing it up
1/4 tablespoon fresh rosemary
5-6 whole cloves
lime/orange peels
1-2 vanilla beans
cinnamon/nutmeg
crushed fruit (peaches, strawberries, grapes, blueberries - you can experiment yourself here)
1 tablespoon Irish Moss to clarify Mead
OR
1/2 tablespoon clear gelatin to clarify Mead
1 packet of yeast - either champagne or ale yeast.
Heat The water for 10-15 minutes until its boiling. Then stir in honey, yeast
nutrients, acid blend, and whatever spices you picked ( ginger, vanilla, cinnamon,
nutmeg, etc.). The mix stays like that for another 10-15 minutes,
(overcooking removes too much honey flavour so you can turn down the heat ). Skim off the foam as needed
should be 2-3 times. After 15 minutes, add Irish
Moss or clear gelatin to clarify the mead. After last skimming, turn off the heat,
add crushed fruit if you want to, and let it steep 15-30 minutes while allowing the mead to
cool and clarify. After it begins to clear, strain off the fruit with
hand skimmer and pour the mead through strainer funnel into a 5 gallon glass
carboy jug. Let it cool down to room temperature for about 24h.
After 24h warm up 1 cup of mead(microwave works for this), stir in 1 packet of yeast - its important what you picked as
it will affect the final product and leave it for 5-15 min to allow the yeast to start working.
Add the mead/yeast mix to the jug and swirl it around.
Place run-off tube in stopper of bottle, with other end of tube in large
bowl or bottle to capture "blow-off" froth. Let mead sit undisturbed 7
days in cool, dark area. After initial violent fermenting slows down
and mead begins to settle, rack off (siphon off) good mead into clean
sterilized jug, leaving all sediment in bottom of first jug. Attach
airlock to this secondary carboy. After 4-6 months, mead will clear.
During this time, if more sediment forms on bottom, good mead can be
racked off again to another clean sterilized jug.
When you are bottling in order to add carbonation you can put a quarter of a tablespoon of white sugar per 12 oz.
or stir in 1/2 to 1 lb raw honey per 5 gallons of mead(dissolve it first with mead or pure water)
There are many recipes depending on what exactly do you want to get for your final product, I will write down as many as I can find here in a series of posts, detailing their differences in flavour, taste, ingredients and making.
Now without further ado - home made mead recipe number 1
Ingredients :
8-10 lbs pure honey for light, delicate Mead or 12-13 for medium sweet Mead or
15-16 lbs for very sweet or alcoholic Mead.
4-5 gallons purified spring water (not distilled)
3 tablespoons of yeast nutrient (or 5 tablets)
1 tablespoon acid blend (combination malic/citric acid)
5-7 oz. sliced fresh ginger root (1 finger's length)
POSSIBLE EXTRAS - just for spicing it up
1/4 tablespoon fresh rosemary
5-6 whole cloves
lime/orange peels
1-2 vanilla beans
cinnamon/nutmeg
crushed fruit (peaches, strawberries, grapes, blueberries - you can experiment yourself here)
1 tablespoon Irish Moss to clarify Mead
OR
1/2 tablespoon clear gelatin to clarify Mead
1 packet of yeast - either champagne or ale yeast.
Heat The water for 10-15 minutes until its boiling. Then stir in honey, yeast
nutrients, acid blend, and whatever spices you picked ( ginger, vanilla, cinnamon,
nutmeg, etc.). The mix stays like that for another 10-15 minutes,
(overcooking removes too much honey flavour so you can turn down the heat ). Skim off the foam as needed
should be 2-3 times. After 15 minutes, add Irish
Moss or clear gelatin to clarify the mead. After last skimming, turn off the heat,
add crushed fruit if you want to, and let it steep 15-30 minutes while allowing the mead to
cool and clarify. After it begins to clear, strain off the fruit with
hand skimmer and pour the mead through strainer funnel into a 5 gallon glass
carboy jug. Let it cool down to room temperature for about 24h.
After 24h warm up 1 cup of mead(microwave works for this), stir in 1 packet of yeast - its important what you picked as
it will affect the final product and leave it for 5-15 min to allow the yeast to start working.
Add the mead/yeast mix to the jug and swirl it around.
Place run-off tube in stopper of bottle, with other end of tube in large
bowl or bottle to capture "blow-off" froth. Let mead sit undisturbed 7
days in cool, dark area. After initial violent fermenting slows down
and mead begins to settle, rack off (siphon off) good mead into clean
sterilized jug, leaving all sediment in bottom of first jug. Attach
airlock to this secondary carboy. After 4-6 months, mead will clear.
During this time, if more sediment forms on bottom, good mead can be
racked off again to another clean sterilized jug.
When you are bottling in order to add carbonation you can put a quarter of a tablespoon of white sugar per 12 oz.
or stir in 1/2 to 1 lb raw honey per 5 gallons of mead(dissolve it first with mead or pure water)
Newest purchase - Russian infantry shield - 13th century
This one falls to the bargain you can't miss type.
Today I bought a 13th c. Russian tear drop infantry shield from a local historical reenactor, for 30 euro - that would be 45 USD or something.
Its much sturdier than ours - being made from proper wood, and not plywood. It has real leather for straps and on the edges, overall I really can't complain in any way about design, material etc. Even the bolts holding the straps are not bought, but hammered out from pig iron.
It is however, quite smaller than my own norman kite shield, and being a big guy myself, I probably won't be using it personally. Still, a nice audition to have.
Here you can see the two compared.
Today I bought a 13th c. Russian tear drop infantry shield from a local historical reenactor, for 30 euro - that would be 45 USD or something.
Its much sturdier than ours - being made from proper wood, and not plywood. It has real leather for straps and on the edges, overall I really can't complain in any way about design, material etc. Even the bolts holding the straps are not bought, but hammered out from pig iron.
Here you can see the two compared.
My repeating crossbow
Its very simple and easier to make than the the lever action crossbow - the chinese chu ko ni. A bit lacking in power but thats mostly because well - none of us knows how exactly to dry wood for bows, and it takes both hands to cock it.
Magazine holds a good half a dozen bolts though you can stuff in more(I don't overload it).
Here's a video of it working - firing a 5 bolt clip.
The armour archive
The armour archive is, well as the name suggests an archive for medieval armour patterns. In it you can find the designs for quite a lot of armour pieces, ranging from helms to breastplates, gauntlets and greaves. It has a good ammount of essays on the matter, covering a lot of the basics on finding the right tools and putting them to good use. Its fairly comprehensive and can be quite helpful since you can literally download and print out the patterns you want. On the other hand I don't think it has been updated in quite a while, not that there is much need for it.
The site also has a fair amount of links to other pages on the topic, however not all of them are working - the issue of updating is here as well.
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