Home Made "Brew"

Radio Record, Volume V, Issue 19, 20 November 1931, Page 32

Home Made "Brew"

‘ LAST week we published several recipes for home brew, and in response . to requests are including a few more this weelk. All have been tried and can be recommended.

Ginger Beer Ingredients: 5 quarts of boiling water, 1ilb. of sugar, loz. of whole ginger (bruised), 2 lemons, 4+ of an ounce of cream of tartar, 1 good tablespoon of brewer’s yeast. Method: Remove rind of lemons as thinly as possible, remove white pith, cut lemons into thin slices, removing pips. Put sliced lemon into earthenware bowl with the sugar, ginger and cream of tartar, and pour in the boiling water. Allow to stand until luke warm, then stir in yeast and let bowl remain in moderately warm place for 24 hours. Skim top, strain gingerbeer from ‘the sediment, bottle and cork securely. Ready for use in two days. Home-Brew Ingredients: 5oz. hops, 8 gallons water, 2$lb. brown sugar, 3 or 4 tablespoo.fuls yeast. Method: Boil hops and water together for 45 minutes, add sugar, and when dissolved, strain into a bowl or tub. As soon as it is lukewarm add

yeast, let it work for 48 hours, skim well, and strain into bottles. Cork securely, and let remain for a few days before using. Chili Beer Twenty-four chilies. two quarts water; boil 25 minutes. Put Ib. sugar into large saucepan, pour boiling water over it, add 3 quarts cold water, a wine-glass of cream of tartar. 4 teaspoons essence of lemon, two tablespoons of yeast. or one tablespoon of compressed yeast. Bottle while warm, and cork tightly. Cider Cup Ingredients: 1 bottle of cider, 1 bottle of soda-water, 1. liqueur glass of brandy, a few thin strips of cucum-ber-rind and lemond-rind, a dessertspoonful of lemon juice, sugar to taste. Method: Surround the cider and soda-water with rough ice, and let cool for 4 hour. Put brandy, cucumber and lemon-rind, lemon juice and sugar into a large jug, add the iced cider and soda water, and serve,