Source: Robb Holmes (RHOLMES@uga.cc.uga.edu)
Issue #805, 1/20/92
One crock can be eliminated if the liquid is siphoned directly into the
bottles from the fermented crock. In this case, place 1/2 teaspoon sugar
in each pint or one teaspoon in each quart bottle. Best consistent
results can be obtained if a five gallon bottle is used instead of a
crock for the fermenting vessel, using a water seal. All vessels and
tubing should be entirely clear and sanitary before use. A 2-3% warm
lye solution is an excellent one for the purpose. Rinse with water after
the use of lye solution. Use of Hydrometer is not necessary if the above
directions are followed. The specific gravity at the time of bottling
will however, be 1.012 - 1.016.
This is the third and final installment of traditional "Prohibition
Pilsner" recipes received anonymously, presumably from the makers of
Blue Ribbon malt syrup, in the mid-1970's. Previous installments of
Historical Homebrew appeared in Homebrew Digest # 795 and # 800. This is
posted here purely for historical interest, and not as a recommended
recipe, although the techniques called for here seem to be much closer
to currently recommended procedures for beginning brewers, than in the
earlier historical postings. The format of the original is retained as
much as possible.
- 1 can, hop-flavored malt syrup
- 3/4 pound, granulated sugar
- 1 cake, compressed yeast (or Vierka dry lager yeast)
Dissolve syrup and sugar in boiling hot water---pour into cold water to
make five gallons---allow to further cool for two hours, then add one
cake yeast. Cover crock or other fermenting vessel with clean cloth.
Keep in a cool, dark place. Watch carefully and when bubbles of gas
cease coming to surface fermentation has been completed and liquor
should be quite clear (approximately four days).
Now siphon off clear liquid to another clean crock, leaving the thick
sediment behind. To the liquor in the second crock add 1/4 pound
granulated sugar and stir until dissolved. Fill into bottle by siphoning
or pouring. Cap and immediately store in a cool dark place. The beverage
will be ready for use when clear---requires one to two weeks.