Spruce Beer

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield
30.0 gallons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. For one quarter cask of thirty gallons take ten or twelve ounces of essence of spruce and two gallons of the best molasses; mix them well together in five or six gallons of warm water, till it leaves a froth; then pour it into the cask, and fill it up with more water.
  2. Add one pint of good yest or porter grounds; shake the cask well, and set it by for twenty-four hours to work.
  3. Stop it down close.
  4. Next day, draw it off into bottles, which should be closely corked and set by in a cool cellar for ten days, when it will be as fine spruce-beer as ever was drunk.
  5. The grounds will serve instead of yest for a second brewing.
Hot Climate Note
  1. In a hot climate, cold water should be used instead of warm.
Original Text
Spruce Beer. For one quarter cask of thirty gallons take ten or twelve ounces of essence of spruce and two gallons of the best molasses; mix them well together in five or six gallons of warm water, till it leaves a froth; then pour it into the cask, and fill it up with more water. Add one pint of good yest or porter grounds; shake the cask well, and set it by for twenty-four hours to work. Stop it down close. Next day, draw it off into bottles, which should be closely corked and set by in a cool cellar for ten days, when it will be as fine spruce-beer as ever was drunk. The grounds will serve instead of yest for a second brewing. In a hot climate, cold water should be used instead of warm.
Notes
—