Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/85
Home Made Wines
of the ginger is apt to evaporate. It is a good way to do thus far the last thing at night; then it is just fit to set working the first thing in the morning. Two large tablespoonfuls of yeast, stir to it one teacupful of the liquor. Let it stand a few minutes in a warmish place, then pour it to the rest; stir it well and cover up for eight hours. Be particular as to time. If done earlier the bottles are apt to fly; if later, the beer soon becomes vapid. Skim, strain, bottle, cork, and tie down. The cork should not touch the beer. It will be fit for use next day. Lemon rind and juice may be added, but are not necessary.
Eight quarters pale malt, six quarters amber malt, two quarters brown malt. Mash it twice, with fifty-five and forty-eight barrels of water, then boil with one hundredweight of Kent hops, and set with ten gallons yeast, seven pounds salt, two pounds flour. Twenty barrels of good table beer may be had from the grains. If deficient in color, add burnt malt.
Five quarters pale malt, three quarters amber malt, two quarters brown malt, burnt