home brew, page-7

THE BREW

1 X 10 Gallon plastic,wooden or earthern ware container.
1 x 2 Gallon boiler.

INGREDIENTS.

4 OZS Hops
8 LB Sugar (4lb raw & $ lb refined brown)
4 lb Saunders Malt Extract.
(1 lb Pearl Barley - optional)
1 desert spoon salt
1 teaspoon Epsom's Salt-3/4 oz
1 desert spoon Dreid Yeast Extract.

METHOD

Boil 2 gallons of water,add Hops & Barley enclosed loosly in a linen bag for 3/4 hour.
Place approx. 4 gallons of warm water in a 10 gallon plastic bucket,adding all the sugar and malt progressively.
Stir well.
Add the HOT WATER ONLY from the hops and barley together with the salt and Epsom's salt to the 10 gallon bucket.
Stir slightly.
Fill the 10 gallon bucket with water to within 2 of the top to give a blood heat liquid.
Throw away the bag of hops and barley.
Sprinkle the yeast onto the brew .Cover for dust (and frogs) but allow airspace-do not seal.
The brew will work for 3-4 days(up to a week)
Skim slightly if necessary.
After the brew has finished working it may be bottled.
Into approx. 70 bottles place 8 0zs water plus 1 heaped teaspoon of white sugar.
Fill each bottle with the brew by gently siphoning from the 10 gallon bucket.
Cap bottles and allow to stand for 10 - 14 days before drinking.Pour slowly to leave sediment in the bottles.
Use only crown seal as screw top bottles may explode.
Crown seals will explode also if you put too much sugar in the bottle.
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They are not joking about the sugar.

I brewed this when a 7 ounce glass went from 17 c to 20 c,none of us were going to wear that.Had to stop when the better half refused to wash the bottles.
Was not a bad drop.