To keep brewers' or home-made yeast

The English bread-book · Eliza Acton · 1857
Source
The English bread-book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (3)
  1. If taken very new, and poured immediately into clean dry stone or glass bottles, and corked, but not very tightly, without delay, common yeast will remain perfectly good often for a fortnight at least.
  2. Should a little of the beer be mixed up with it, it will not matter: the bottles should be well shaken when the yeast is wanted for use, and it can still be watered for some hours to render it solid.
  3. With water only, if it be changed regularly.
Original Text
To keep brewers' or home-made yeast.— If taken very new, and poured immediately into clean dry stone or glass bottles, and corked, but not very tightly, without delay, common yeast will remain perfectly good often for a fortnight at least. Should a little of the beer be mixed up with it, it will not matter: the bottles should be well shaken when the yeast is wanted for use, and it can still be watered for some hours to render it solid. With water only, if it be changed regu-
Notes
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