Home › Recipes › Bottle Yeast. The Beginning of Yeast

Bottle Yeast. The Beginning of Yeast

Get a strong quart bottle, an ale or champagne bottle will do. Make some strong hop tea by boiling a large handful of hops in a quart of water, cool it and strain it into the bottle, squeezing the hops dry to get the full strength. The bottle must only be two-thirds full. Then put into the bottle, besides, two handfuls of ground malt and one handful of sugar. Shake up, cork and tie the cork down with twine, like ginger-pop. Set the bottle on a warm shelf in a corner of the kitchen where it will not be disturbed and will not be in danger of getting too warm in the heat of the day. Let it stand there from 44 to 48 hour, by which time it will be yeast on a small scale, ready to start fermentation in the stock itself.