The following is a recipe for a fairly sweet sherry. I haven't tried it, but
the woman who makes it regularly says that it isn't too bad at all.
Sherry
450 grams black grapes
1.4 kg sugar
375 grams sticky raisins, I just used what was available at supermarket, not
sticky
2.8 litres boiling water
1 diced apple
1 diced potato
1 slice of toast
sprinkle with 1 dessertspoon of yeast
Place all in a plastic bucket floating the toast with the yeast on the top and
leave covered for 3
days.
Drain through muslin, bottle and cork lightly.
Leave another three weeks, re-strain and bottle again.
end of recipe.
Now the bit about sprinkling the yeast on to a slice of toast and floating it
on the brew does sound rather odd to me.
Why toast? why not bread, as toast or bread would both become water-logged and
would sink to the bottom.
and why sprinkle the yeast on it?
why not just toss the yeast into the brew for that is where it is wanted.
The scientists on the list may be able to clarify the reason for this, to me,
peculiar requirement.
Jewel
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