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Drink

Preserves

A fermented malt beverage made by steeping malt in water, adding yeast, and allowing it to ferment.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Preserves

Ingredients

Directions

Make the wort

  1. Heat water in a pot, stirring constantly to prevent boiling over.

  2. Strain the liquid and mix in 2 pounds of malt.

  3. Cover and let it sit for 8 hours until milk-warm.

Ferment

  1. Stir in ½ pint of good yeast and mix well.

  2. Let it work for 10 hours, then strain through a fine sieve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Malt
Provides the sugars that yeast ferments into alcohol, giving the wine its body and flavour.
Yeast
Ferments the malt sugars into alcohol and carbon dioxide, driving the fermentation.

The step that matters

Cooling to milk-warm before adding yeast. Yeast is killed by high heat, so the liquid must cool to about body-warm temperature before the yeast goes in. Adding it while still hot can stop fermentation before it starts.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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