INGREDIENTS

INSTRUCTIONS

Dissolve syrup and sugar in boiling hot water---pour into cold water  to
make  five gallons---allow to further cool for two hours, then  add  one
cake  yeast.  Cover crock or other fermenting vessel with  clean  cloth.
Keep  in  a cool, dark place. Watch carefully and when  bubbles  of  gas
cease  coming  to  surface fermentation has been  completed  and  liquor
should be quite clear (approximately four days). Now siphon off clear
liquid to another clean crock, leaving  the  thick sediment behind. To the
liquor in the second crock add 1/4 pound  granu- lated sugar and stir until
dissolved. Fill into bottle by siphoning  or pouring. Cap and immediately
store in a cool dark place.  The  beverage will be ready for use when
clear---requires one to two weeks. One crock can be eliminated if the
liquid is siphoned directly into  the bottles from the fermented crock. In
this case, place 1/2 teaspoon sugar in each pint or one teaspoon in each
quart bottle. Best consistent  re- sults can be obtained if a five gallon
bottle is used instead of a crock for the fermenting vessel, using a water
seal. All vessels  and  tubing should be entirely clear and sanitary before
use. A 2-3% warm lye  solu- tion is an excellent one for the purpose. Rinse
with water after the use of lye solution. Use of Hydrometer is not
necessary if the above  direc- tions are followed. The specific gravity at
the time of  bottling  will however, be 1.012 - 1.016. This is the third
and final installment  of  traditional  "Prohibition Pilsner" recipes
received anonymously, presumably from the  makers  of Blue Ribbon malt
syrup, in the mid-1970's.  Previous  installments  of Historical Homebrew
appeared in Homebrew Digest # 795 and # 800. This is posted here purely for
historical interest, and not as  a  recommended recipe, although the
techniques called for here seem to be much  closer
to currently recommended procedures for beginning brewers, than in the
earlier  historical postings. The format of the original is retained  as
much as possible.
Recipe By     : Serving Size:
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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