Then put two Gallons
more to it. Doing thus at several times, till all be mingled, which will
require a whole day to do. Cover it close, and let it work, till it be at
it's height, and begin to fall, which may require ten or twelve hours, or
more. Watch this well, least it sink too much, for then it will be dead.
Then scum off the thickest part of the barm, and run your Ale into the
hogshead, leaving all the bung open a day or two. Then lay a strong Paper
upon it, to keep the clay from falling in, that you must then lay upon it,
in which you must make a little hole to let it work out. You must have some
of the same Liquor to fill it up, as it works over. When it hath done
working, stop it up very close, and keep it in a very cold Cellar. It will
be fit to broach after a year; and be very clear and sweet and pleasant,
and will continue a year longer drawing; and the last glass full be as pure
and as quick as the first. You begin to broach it high. Let your Cask have
served for Sweet-wine.
TO MAKE ALE DRINK QUICK
When small Ale hath wrought sufficiently, draw into bottles; but first put
into every bottle twelve good raisins of the Sun split and stoned; Then
stop up the bottle close, and set it in sand (gravel) or a cold dry Cellar.
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