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Barley Wine
Ingredients
1 lb. old potatoes
1 lb. raisins
3 lb. white or demerara sugar
Yeast
1 gallon water
1 lb. crushed pearl barley
Method
Scrub the potatoes, cut up small and put the pieces in a bowl, followed by the sugar, crushed barley and coarsely chopped raisins. Add the boiling water, stir until the sugar is dissolved and when cool add the yeast. Pour into a wide mouthed one gallon jar. There will then be approximately one quart of liquid surplus which should be kept in a bottle and allowed to ferment with the jar. This can be used for topping up during fermentation or at the time of storage. Keep the filled jar and bottle on a tray in a warm room. Soon froth will form and the jar should be kept full so that the froth is forced out. When froth ceases to form, clean the jar, remove the tray and insert an air lock or loosely fitting cork. When gas bubbles cease to form syphon the wine, without disturbing the yeast deposit, into a clean jar which should be full when corked. Keep in a cool place for several months, syphon off the clear liquid, bottle, cork, wire and leave the bottles on their sides to store.
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