This proportion of yest (which is about six good spoonfuls) is
enough for three or four Gallons of Liquor. The yest must be of good Ale,
and very new. You may mingle the yest first with a little of the
Luke-warm-Liquor; then beat it, till it be well incorporated, and begins to
work; Then adde a little more Liquor to it, and beat that. Continue so
adding the Liquor by little and little, till a good deal of it be
Incorporated with the yest; then put that to all the rest of the quantity,
and beat it altogether very well; then cover it close, and keep it warm for
two or three days. Before you bottle it, scum away all the barm and Ginger
(whereof a spoonful or two is enough for three or four Gallons) then bottle
up the clear, leaving the dregs. If you will, you may Tun it into a barrel,
(if you make a greater quantity) when the barm is well Incorporated with
the Liquor, in the same manner as you do Beer or Ale, and so let it work in
the Barrel as long as it will; then stop it up close for a few days more,
that so it may clear it self well, and separate and precipitate the dregs.
Pages:
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160
161
162