1885 New Guide Hotel Bar Restaurant


may drain.

to skim it.

Put the skim on to a sieve, so that it

Do this

Return what drips through to the fermenting tub.

until no more yeast rises. Then put it into a cask with 3 lbs. of sugar to each gallon of liquor, reserving about ^ a gallon of the liquor out to fill up during the after fermentation, which will occupy about a fortnight. Then fine with gelatine or ale finings if you prefer them. Let it rest two months and it will be fit for drinking.

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