This site is presented as information only. The author is not responsible if this recipe is so pleasing that you drink the brew excessively. The necessary ingredients are usually available from most markets, and the bottle caper and caps may be found at most hardware stores.
You will also need a crock, about 45 litres and a hydrometer of the type designed for brewing. The purpose of the hydrometer is to determine when the sugar content of the mix is less than 1%. It will float on top of the mix for about 3 or 4 days, and when it sinks you are ready to bottle the brew. You will need a collection of empty bottles – the quart size is best. Be sure they are super clean. Ingredients:
Malt-2 cups, Sugar-5 cups, Yeast-1 tablespoon, Water-13.5 litres. For a darker colour add more malt. For stronger flavour add more sugar and a small amount of brewer’s hops. The best flavour, at least to the author, is to use 3 cups of superfine sugar and 3 cups of brown sugar. This gives about 18% by volume – 36% proof. Heat about 2 litres of water and dissolve the malt syrup. Add the sugar to the mix slowly and stir until dissolved. Let the mix boil for several minutes then pour into crock and add the balance of water. If you use hops wrap them in cheesecloth and hang it in the mix. Wait about three hours and skim off foam. Place the hydrometer in the mix and from this point on keep your eye on it. It will sink in about three days or so and you are ready to bottle.
The best way to bottle is a small siphon hose. Try not to disturb the mix. Slowly place the hose about one inch from the bottom and start the siphon action. As each bottle is filled about one inch from the top, pinch the hose to stop the flow and then release and fill the other bottles and let them age – at least 10 days, but 30 days are better.
The very best flavour comes after about 3 months. If you are smart – start another batch immediately as you will want to start drinking the first one almost immediately. And remember – don’t blame me if you drink too much!