Читать книгу Henley's Formulas, Recipes and Processes (Applied Chemistry) - Various - Страница 530

—I.—From treacle or molasses, 3/4 to 2 pounds per gallon (according to the desired strength); hops, 1/4 to 3/4 ounce; yeast, a ta­ble­spoon­ful; water, q. s.; treated as below.

II.—Hops, 1 ¹/₂ pounds; corianders, 1 ounce; capsicum pods (cut small), ¹/₂ ounce; water, 8 gallons; boil for 10 or 15 minutes, and strain the liquor through a coarse sieve into a barrel containing treacle, 28 pounds; then throw back the hops, etc., into the copper and reboil them, for 10 minutes, with a second 8 gallons of water, which must be strained into the barrel, as before; next “rummage” the whole well with a stout stick, add of cold water 21 gallons (sufficient to make the whole measure 37 gallons), and, again after mixing, stir in ¹/₂ pint of good fresh yeast; lastly, let it remain for 24 hours in a moderately warm place, after which it may be put into the cellar, and in 2 or 3 days bottled or tapped on draught. In a week it will be fit to drink. For a stronger beer, 36 pounds, or even half a hundredweight of molasses may be used. It will then keep good for a twelvemonth. This is a wholesome drink, but apt to prove laxative when taken in large quantities.