BARLEY WINE

Just 4 u

Ingredients:
1 ¾ lb. pale malted barley 1 level teaspoon ammonium
2 ozs. flaked rice or 4 ozs. sulphate
polished barley 1 level teaspoon gypsum
1 oz. hops ½ teaspoon salt
1 lb. sugar 1 Campden tablet
1 level teaspoon citric add 1 gallon water
Champagne yeast

Method:
Pick over and then put malted barley and adjunct through mincer to form the grist.
Heat one gallon of water to 68 degrees C. in 12-pint saucepan on very low gas; add grist
and maintain temperature at 62-68 degrees C. for two hours.
Strain through kitchen sieve and then replace wort in saucepan, add hops and gypsum and boil for 40 minutes. Strain again, cool and take S.G., which should be around 48. Add 1 lb. sugar, Campden tablet,
citric acid, ammonium sulphate, and champagne yeast, and commence fermenting in
two-gallon polythene bucket with lid. Fermentation will be strong within 12 hours. Skim
brown scum from surface each day and after two days siphon into gallon jar and fit
fermentation lock. When clearing begins (which may be after six weeks) rack and refit
lock. When clear, rack again, cork up, and store for six months, after which it may be
bottled.