German Yeast

Ingredients

• brewery or distillery yeast
• cold spring water
• ½ oz. carbonate of ammonia
• ½ oz. bicarbonate of soda

Directions

1. Filter the yeast through a muslin or silk sieve into a tub with 4 to 5 times the quantity of cold spring water.

2. Stir well with a broom or whisk until mixed and foamy.

3. Let it settle until the water is clear.

4. Gently draw off the surface water without disturbing the settled yeast.

5. Pump in more cold water, stir, and let it settle again.

6. Repeat until the water is tasteless and clear.

7. For every 12 gallons of yeast, dissolve ½ oz. of carbonate of ammonia and ½ oz. of bicarbonate of soda in 1 pint of cold water.

8. Mix this solution with the purified yeast and let it sit for 12 to 14 hours.

9. Pump in cold water again, stir, and settle for the last time.

10. Empty the settled yeast into a clean linen bag, tie it up, and place it between two boards to apply gentle pressure.