Barley Wine


1 % lb. pale malted barley

2 ozs. flaked rice or 4 ozs. polished barley

1 level teaspoon citric add

1 level teaspoon ammonium sulphate 1 level teaspoon gypsum V teaspoon salt 1 Campden tablet 1 gallon water Champagne yeast


Pick over and then put malted barley and adjunct through mincer to form the grist. Heat one gallon of water to 68 degrees C. in 12-pint saucepan on very low gas; add grist and maintain temperature at 62-68 degrees C. for two hours. Strain through kitchen sieve and then replace wort in saucepan, add hops and gypsum and boil for 40 minutes. Strain again, cool and take S.G., which should be around 48. Add 1 lb. sugar, Campden tablet, citric acid, ammonium sulphate, and champagne yeast, and commence fermenting in two-gallon polythene bucket with lid. Fermentation will be strong within 12 hours. Skim brown scum from surface each day and after two days siphon into gallon jar and fit fermentation lock. When clearing begins (which may be after six weeks) rack and refit lock. When clear, rack again, cork up, and store for six months, after which it may be bottled.

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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