03-07-2005, 09:41 AM
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The message
from (Corncrake) contains these words:
/snip/
(I know, my mother used to make it, floating yeast on toast in a
covered crock etc ! ),,
,, later it can be a nice white wine !
Coo! That's how I was taught to make it by our housekeeper back in the
days when it was a clandestine activity. (I was about ten, and knowing
she made wines at home pestered her something rotten to show me how.)
I used to make about a gallon of rather too sweet dandelion and another
of parsnip, and it lasted about a year with the help of a medicine glass
bought from F.W.Woolworth for 1d, and a lot of self-control. Being at
boarding school helped too, as I had to leave it behind in my shed.
The last time I used the toast and bakers' yeast method was in 1955 when
I made five gallons of beer: after that I used to beg a bit of brewers'
yeast from the local brewery, from where I used to buy my crushed malted
barley. (Rebagged into smaller units, and with several trips home on my
bicycle.)
The first time, I took a hundredweight sack home on the bus, and getting
it to the bus-stop and home from the home bus-stop. (I was fifteen at
the time. That experience convinced me that I had to find an easier
way.)
--
Rusty
Emus to: horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/
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