This section is from the book "The Manufacture Of Liquors, Wines, And Cordials, Without The Aid Of Distillation", by Pierre Lacour. Also available from Amazon: Manufacture of Liquors, Wines, and Cordials, Without the Aid of Distillation.
Porter for bottling. - Boil a peck of wheat bran for one hour, together with one pound of hops, in twelve gallons of water, and while warm strain through flannel, to separate the bran from the liquor. Then stir in one gallon of molasses, one fourth of a pint of burnt sugar, one and a half pints of yeast, and one ounce of powdered aloes. Set the vessel aside in a warm place to ferment. This will be known by the froth that arises to the surface of the liquor. This should be skimmed off when the froth ceases to rise to the surface. It should be bottled.
If this is for immediate use, say within six weeks, add a lump of sugar, and a tea-spoonful of yeast to every bottle before filling.
2. Boil four quarts of wheat bran, four ounces of grains of paradise bruised or mashed, and one ounce of calamus, two ounces of quassia rasped, in twelve gallons of water for thirty minutes; when near cold, add three quarts of molasses, a quart of yeast, and half a pint of burnt sugar coloring. Ferment as above; then strain through flannel, and add two gallons of whiskey; and to each bottle, before filling, add a lump of sugar of the size of a nutmeg, and a tea-spoonful of yeast.
3. Boil three quarts of wheat bran, one and a half pounds of hops, eight ounces of bruised ginger, in twelve gallons of water for one hour; then strain through flannel; and while warm, add two gallons of molasses, one quart of yeast, half a pint of brandy coloring, and half a gallon of tincture of grains of paradise, which will be formed by digest ing eight ounces of the grains in half a gallon of whiskey. The grains should be either ground or mashed.
Pineapple Ale. - Four pounds of brown sugar, one pound of hops, and two ounces of quassia, and twelve gallons of water. Boil for three quarters of an hour; then add one gallon of molasses, one pint of yeast, and continue the fermentation until the froth ceases to rise to the surface; then add tincture of grains of paradise, half a gallon, and strain through flannel; then add three ounces of butyric ether, and bottle immediately.
2. Boil two pounds of wheaten flour well worked into a paste, with ten pounds of brown sugar, and one pound of hops; six ounces of ground cinnamon, three ounces of bruised ginger, six ounces of grains of paradise ground, two ounces of quassia, in twelve gallons of water for forty minutes; when near cold, add one and a half pints of yeast. Ferment until it quits frothing, then strain through flannel; add eight ounces of ether, and then bottle.
It may be necessary to state for the benefit of the uninitiated reader when and how this kind of porter and ale is disposed of to form a remunerative investment.
This consists in bottling and labelling this Fluid with neatness. The labels should be obtained from the lithographers, and should be executed in the highest style of the art. The same articles are sold under the names of London porter; and the ale receives all the names of the different varieties of that article, that have acquired any celebrity in commerce, such as Scotch ale, India pale ale, pineapple ale, etc, etc. The bottles are packed in barrels or boxes, and are disposed of at auction. This ale is usually manufactured at cost varying from four to eight cents per gallon.
It is not an unusual occurrence to meet with in commerce, porter (or so called), that has been made from the fermentation of molasses, yeast, and water. This, after becoming sufficiently acidulated from fermentation, has the further progress of the fermentation checked by the addition of alcohol, and a small portion of ground mustard seed. It is then strengthened with aloes, pellitory, pepper, quassia, catechu, and burnt sugar, and has a rough, bitter, acidulous, taste, and leaves a disagreeable after taste in the mouth.
Flour of Corianders, for Beer and Ale. - Coriander seed, three pounds; quassia, two pounds; aloes, one-pound. Allow these articles, after being powdered, to digest for five days in six gallons of whiskey. This is added to suit taste.
The following articles are for giving strength and body to beer and ale:
1st. Quassia, two pounds; gentian, bruised, two pounds; aloes, one pound; water, ten gallons, and boil to five gallons; then add copperas, one pound, and boil to four gallons. This is added to suit taste.
2nd. Quassia, rasped, two pounds; liquorice root, two lbs; sulphate of iron, one pound;. boil for two hours, in six gallons of water, or until reduced to four gallons. The quantity of this fluid necessary for imparting a false strength to beer, must be regulated by the palate.
The following recipe is the least harmless of the whole in the list:
3rd. Grains of paradise, ground, one pound; quassia, two pounds; bruised ginger, six ounces; coriander seed, two pounds; calamus, bruised, six ounces; aloes, one pound. Boil the mass in ten gallons of water, until reduced to seven gallons; then strain. This should be infused in the water a few days, before boiling.