1 lb. malt extract 1 oz. hops

1 gallon water Brewer's (or dried) yeast 1 level teaspoon liquid gravy browning (caramel)


Boil all the ingredients except the yeast together for 90 minutes; add more water to restore the original volume. Strain, allow to cool until tepid, add yeast. Keep closely covered in a warm room for four days. Siphon off into strong bottles, avoiding disturbing the yeast deposit, pop half a lump of sugar into each bottle and tie down the corks with string. Keep in a really cool place. It should be ready to drink in a fortnight to three weeks, but improves with keeping.

To make a black home-brew of stout-like quality, use the Cheshire Home Brew recipe, but include 1 lb. of patent black malt and 1 lb. of crushed barley in place of the crystal malt. These specialised ingredients can be obtained from Semplex, of Birkenhead.

Making Your Own Wine

Making Your Own Wine

At one time or another you must have sent away for something. A

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