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GINGER ALE AND GINGER BEER:

Old-Fashioned Ginger Beer.

Lemons, large and sound 6 only


Ginger, bruised 3 ounces
Sugar 6 cups
Yeast, compressed ... 1/4 cake
Boiling water 4 gallons
Water enough

Slice the lemons into a large earthenware vessel, removing the seed. Add the
ginger, sugar, and water. When the mixture has cooled to lukewarmness, add the
yeast, first diffused in a little water.
Cover the vessel with a piece of cheese cloth, and let the beer stand 24 hours. At
the end of that time strain and bottle it. Cork securely, but not so tightly that the
bottles would break before the corks would fly out, and keep in a cool place.

Ginger Beer. Honey gives the beverage a peculiar softness and, from not having
fermented with yeast, is the less violent in its action when opened.

Ingredients:

White sugar, 1/4 pound;


honey, 1/4 pound;
bruised ginger, 5 ounces;
juice of sufficient lemons to suit the taste;
water, 4 1/2 gallons.
Boil the ginger in 3 quarts of the water for half an hour, then add the ginger, lemon
juice, and honey, with the remainder of the water; then strain through a cloth;
when cold, add the
quarter of the white of an egg and a teaspoonful of essence of lemon. Let the
whole stand for four days before bottling. This quantity will make a hundred
bottles.

Ginger Beer without Yeast.


Ginger, bruised 1 1/2 pounds
Sugar 20 pounds
Lemons 1 dozen
Honey 1 pound
Water enough
Boil the ginger in 3 gallons of water for half an hour; add the sugar, the lemons
(bruised and sliced), the honey, and 17 gallons of water. Strain and, after three or
four days, bottle.

Ginger Beer

Brown sugar 2 pounds


Boiling water 2 gallons
Cream of tartar 1 ounce
Bruised ginger root 2 ounces
Infuse the ginger in the boiling water, add the sugar and cream of tartar; when
lukewarm strain; then add half pint good yeast. Let it stand all night, then bottle;
one lemon and the white of an egg may be added to fine it.

Lemon Beer

Boiling water 1 gallon


Lemon, sliced 1
Ginger, bruised 1 ounce
Yeast 1 teacupful
Sugar 1 pound
Let it stand 12 to 20 hours, and it is ready to be bottled.

Hop Beer.

Water 5 quarts
Hops 6 ounces
Boil 3 hours, strain the liquor, add:
Water 5 quarts
Bruised ginger 4 ounces
and boil a little longer, strain, and add 4 pounds of sugar, and when milkwarm, 1
pint of yeast. Let it ferment; in 24 hours It is ready for bottling.

KOUMISS.
The original koumiss is the Russian, made from mare's milk, while that produced
in this country and other parts of Europe is usually, probably always, made from
cow's milk. For this reason there is a difference in the preparation which may or
may not be of consequence. It has been asserted that the ferment used in Russia
differs from ordinary yeast, but this has not been established. In an article on this
subject, contributed by D. H. Davies to the Pharmaceutical Journal and
Transactions, it is pointed out that mare's milk contains less
casein and fatty matter than cow's milk, and he states that it is "therefore far more
easy of digestion." He thinks that cow's milk yields a better preparation when
diluted with water to reduce the percentage of casein, etc. He proposes the
following formula:
Fresh milk 12 ounces
Water 4 ounces
Brown sugar 150 grains ... 10 grame 1 grain egal 65
miligrame
Compressed yeast 24 grains
Milk sugar egal lactoza 3 drachms 1 drachma egal 3,6 mililitri
Dissolve the milk sugar in the water, add to the milk, rub the yeast and brown
sugar down in a mortar with a little of the mixture, then strain into the other
portion. Strong bottles are very essential, champagne bottles being frequently
used, and the corks should fit tightly; in fact, it is almost necessary to use a
bottling machine for the purpose, and once the cork is properly fixed it should be
wired down. Many failures have resulted because the corks did not fit properly, the
result being that the carbon dioxide escaped as formed and left a worthless
preparation. It is further necessary to keep the preparation at a moderate
temperature, and to be sure that the article is properly finished the operator should
gently shake the bottles each day for about 10 minutes to prevent the clotting of
the casein. It is well to take the precaution of rolling a cloth around the bottle
during the shaking process, as the amount of gas generated is great, and should the
bottle be weak it might explode.
Kwass
Kwass is a popular drink among the Russian population of Kunzews, prepared as
follows: In a big kettle put from 13 to 15 quarts of water, and bring to a boil, and
when in active ebullition pour in 500 grams of malt. Let boil for 20 minutes,
remove from the fire, let cool down, and strain off. The liquid is now put into a
clean keg or barrel, 30 grams (about an ounce) of best compressed yeast added
along with about 600 grams (20 ounces) of sugar, and the cask is put in a warm
place to ferment. As soon as bubbles of carbonic gas are detected on the surface of
the liquid, it is a signal that the latter is ready for bottling. In each of the bottles,
which should be strong and clean, put one big raisin, fill, cork, and wire down.
The bottles should be placed on the side, and in the coolest place available best, on
ice. The liquor is ready for drinking in from 2 to 3 days, and is said to be most
palatable.

A German Drink

To 100 parts of water add from 10 to 15 parts of sugar, dissolve and add to the
syrup thus formed an aqueous extract of 0.8 parts of green or black tea. Add fresh
beer or brewers' yeast, put in a warm place and let ferment. When fermentation has
progressed to a certain point the liquid is cleared, and then bottled, corked, and the
corks tied down. The drink is said to be very pleasant.

Cider
To Make Cider. Pick the apples off the tree by hand. Every apple before going into
the press should be carefully wiped. As soon as a charge of apples is ground,
remove the pomace and put in a cask with a false bottom and a strainer beneath it,
and a vessel to catch the drainage from pomace. As fast as the juice runs from the
press place it in clean, sweet, open tubs or casks with the heads out and provide
with a faucet, putin about two inches above bottom. The juice should be closely
watched and as soon as the least sign of fermentation appears (bubbles on top,
etc.) it should be run off into casks prepared for this purpose and placed in a
moderately cool room. The barrels should be entirely filled, or as near to the
bunghole as possible. After fermentation is well under way the spume or foam
should be scraped off with a spoon several times a day. When fermentation has
ceased the cider is racked off into clean casks, filled to the bunghole, and the bung
driven in tightly. It is now ready for use or for bottling.

MEAD.
In its best form Mead is made as follows:12 gallons of pure, soft water (clean rain
water is, next to distilled water, best) are mixed with 30 gallons of expressed
honey in a big caldron, 4 ounces of hops added, and the whole brought to a boil.
The boiling is continued with diligent skimming, for at least an hour and a half.
The fire is then drawn, and the liquid allowed to cool down slowly. When cold, it
is drawn off into a clean barrel, which it should fill to the bung, with a little over. A
pint of fresh wine yeast or ferment is added, and the barrel put in a moderately
warm place, with the bung left out, to ferment for from 8 to 14 days, according to
the weather (the warmer it is the shorter the period occupied in the primary or
chief fermentation). Every day the foam escaping from the bung should be
carefully skimmed off, and every 2 or 3 days there should be added a little honey
and water to keep the barrel quite full, and in the meantime a pan or cup should be
inverted over the hole, to keep out dust, insects, etc. When fermentation ceases,
the procedure varies. Some merely drive in the bung securely and let the liquor
stand for a few weeks, then bottle; but the best German makers proceed as follows,
this being a far superior process: The liquor is removed from the barrel in which it
fermented to another, clean, barrel, being strained through a haircloth sieve to
prevent the admission of the old yeast. A second portion of yeast is added, and the
liquid allowed to pass through the secondary fermentation, lasting usually as long
as the first. The bung is driven into thebarrel, the liquid allowed to stand a few
days to settle thoroughly and then drawn off into bottles and stored in the usual
way. Some add nutmeg, cinnamon, etc., prior to the last fermentation.

Beer and ale from pea shells

Fill a boiler with green shells of peas, pour on water till it rises half an inch above
the shells, and simmer for three hours. Strain off the liquor, add a strong decoction
of wood-sage or hops so as to render it pleasently bitter, ferment with yeast, and
bottle.

Flower wines are extremely easy to make, tasty, and beautifully aromatic. Simply
pour 1 gallon (4 liters) of boiling water into a large fermenting vessel, preferably
made of metal, and add the flowers (see below). Bring the water and the flowers to
the boil and simmer on a low heat for 15 minutes, stirring occasionally. Let the
mixture cool slightly and add 4 lb (2 kg) of superfine sugar and the juice of 3
lemons, and, when it has cooled to about 75F (24C), add 1 teaspoon of yeast.
Strain and pour the wine into a demijohn, and put a fermentation lock on top.
Leave it to ferment and bottle when ready. Leave for a few months and then drink.

Dandelion This is a lovely light wine that is fun to make. Pentru 1 litru

75g dandelion flowers.... 3kg


20g golden raisins .....1,5kg
1 litru apa ........33 litrii
450g sugar ........15kg
0.5 oranges....... 18
0.25 lemon ....... 10
yeast

1.Collect the dandelion flowers from mid- to late morning and then pick the petals
off the flowerheads. Wash them in running water to remove any bugs or unwanted
residue.

2.Then cover with boiling water. Leave covered for two days, stirring twice daily.

3.Add peel of three oranges and one lemon. Bring the water and the flowers to a
low boil and simmer on a low heat for 1 hour, stirring occasionally.

4.Let the mixture cool slightly and add 4 lb (2 kg) of superfine sugar and the juice
of the 3 oranges and lemon.

5. When it has cooled to about 75F (24C), add enough yeast.

6. Cover, and put in a warm place for three days.

7.Strain and pour the wine into a secondary fermentation vessel, add the raisins
and put a fermentation lock on top. Strain and rack after wine clears (few weeks),
adding reserved pint of water and any additional required to top up. Leave until
fermentation ceases completely, then rack again. Set aside 2 months and rack and
bottle. This wine must age six months in the bottle before tasting, but will improve
remarkably if allowed a year.

vin de soc 29.05.2017 (deni cu ani)


2kg flori de soc (1 plasa lidl~)
7kg zahar
1kg stafide (500 brune 500 albe)
sucul de la 10 lamai
2 cani de ceai negru extra strong (lasat 15min)
drojdie de vin alb sau vin alb spumant (vezi indicatii de pe pachet pt dozare)
Vinoferm Chadonnay - drojdie activ deshidratat pentru vinificaie Saccharomyces
Cerevisiae sp Cerevisiae.

Se utilizeaz pentru producerea vinurilor Chardonnay i Pinot Blanc deoarece este


capabil s dezvolte tipicitatea maxim a acestor soiuri de struguri. Sporete producerea
de arome fructate n special de fructe albe i banane. Asigur o fermentaie controlat i
complet a zaharurilor att la prima fermentare ct i la refermentri. Este foarte
rezistent la alcool, deci este ideal pentru producia de vinuri spumante prin metoda
clasic sau Charmat i pentru repornirea fermentaiilor.

Doze: 20-40 g/l. Pentru musturi poluate mrii doza de drojdie i nutrient.

Utilizare: Adugai 500g de VINOFERM CARDONNAY n 5 litri ap ndulcit cu


100 gr de zahar, nclzit la 35-40 grade Celsius. Amestecai. Ateptai 15 minute.
Amestecai energic. Ateptai 15 minute. Adugai n partea de jos a recipientului cu
must. Evitai ocul termic: diferena de temperatur dintre drojdia rehidratat i mustul n
care se adaug nu trebuie s fie mai mare de 5-8 grade Celsius.
A se pstra ntr-un loc rcoros.
Dup ce ai deschis pachetul ar trebui s fie utilizat n termen de cteva zile.
Uz oenologic profesional.
Greutate net 500g.
Made in Italia.

Nettle beer

for 4 litres

2 lb (1 kg) young nettles


2 lemons, rind and juice
1 lb (500 g) sugar
1oz bruised ginger
3g brewers yeast

1. Cut off the tops of the nettles and throw away any roots. Rinse briefly to get rid
of any bugs.

2. Boil the nettles in about 1 gallon (4 liters) of water for 15 minutes. -40

3. Add the lemon rind and juice, sugar. Make up volume with water if needed,
simmer and stir.

4. Strain the nettle liquid through a colander lined with a large piece of unbleached
muslin. squeeze the muslin to get the maximum amount of liquid into the bucket.

5. When the brew is cool, add the yeast and stir well. Cover and put in warm place.

6. Allow to ferment for 3 days then skim the surface and transfer to a fermenting
bottle with an airlock (you will see the fermentation gasses bubble through this).

7. When fermentation has stopped (about 2 weeks) and no more bubbles can be
seen, bottle. Prime each bottle by putting no more than 1 level teaspoon of sugar
per litre ( a teaspoon per pint)sau 100 grame pentru 20 de litrii

Irish Nettle Leaf Mead Origin: Ireland Period: Traditional This is very different
kind of nettle mead, which is coloured bright green from the nettle juice. It's based
on a traditional family recipe provided by a friend from County Claire and if you
want a true green Irish drink for St Patrick's day, then this is the drink for you.

Ingredients:
2l young stinging nettle tops, packed
4l water
3 oranges, cut into segments (with peel)
3 lemons, cut into segments (with peel)
1.9kg honey
240g hops
360g ginger, bruised
2 nutmegs, quartered
6 tbsp allspice berries
15g yeast

Method: Combine the nettle tops, water, oranges and lemons in a large pan. Bring
to a boil and cook for 40 minutes. Take off the heat and strain through a muslin
bag. Return the liquid to a pan, bring back to a boil then add the honey and return
to a boil. Continue boiling for 1 hours, skimming the surface as any scum rises
then add the spices and hops and boil for a further 10 minutes. Strain the liquid
through a muslin bag into a fermenting bucket then cover and set aside to cool
until lukewarm (blood temperature). Spread a piece of toast with 15g yeast and
float this on the surface of the liquid. Allow to ferment for 3 days then skim the
surface and transfer to a fermenting bottle with an airlock (you will see the
fermentation gasses bubble through this). When fermentation has stopped (about 2
weeks) and no more bubbles can be seen rack into bottles (flip-top bottles are
best). Stopper the bottles securely then lay down in a cool place. The mead will be
ready to drink in between 3 and 6 months but can be kept much longer.

Nettle Wine

Ingredients:

1 ltr nettle tips


Juice of 2 large lemons
1 Kg sugar
1 mug strong black tea
350 g chopped sultanas
1 tsp wine yeast
Method

Boil the nettle tips in about 1 litre of water for 15 minutes then strain the liquor
into the fermenting vessel. Allow the nettles to cool until they can be handled and
squeeze any remaining liquid into the fermenter (do not use too much pressure as
you only want the water, not nettle pulp).
Dissolve the sugar in the liquor (this is easiest when the liquor is still hot).
Add the chopped sultanas, lemon juice (avoid pips and pith) and strong black tea.
Make up to 1 gallon with cold water, when cooled to body temperature add the
wine yeast.

Cover the wine and move it to a warm place to ferment.

Stir the wine once a day and squeeze the sultanas, after 10 days strain it into a
demi jar and fit an airlock, leave to ferment out, this is when bubbles stop rising
through the air lock. At this point there should be a layer of dead yeast at the
bottom of the demi-jar; siphon the wine off into a clean, sterilised demi-jar,
leaving as much sediment behind as possible. Crush a Campden tablet and
dissolve it in the wine to stop further fermentation.

Move the wine to a cool place and leave it to clear and mature for about six
months. Siphon the clear wine off any sediment and bottle, store for a further
month or two to condition before sampling.

Lilac wine

pentru un litru

100g lilac flowers


400g granulated sugar......10 kg pentru 25l
1/2 lemons.... 10 lamai pentru 25l
Champagne yeast

Put flowers in primary and when water boils pour over flowers.
Cover primary tightly and set aside for 48 hours.
Strain flowers through nylon straining bag and squeeze to extract all flavor, then
discard pulp.
Stir sugar, juice of lemon or lactic acid into primary and stir until completely
dissolved.
Add activated yeast culture to primary. Recover primary and ferment 7 days.
Transfer liquid to secondary and fit airlock. Ferment 30 days and rack, top up and
refit airlock. Rack again every 30 days until wine is clear and no longer dropping
sediment. Rack into bottles and allow to age 3-6 months.

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