pearl barley wine/the natural way/by IAN BALL.

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wildbrew

Landlord.
Joined
Jun 2, 2010
Messages
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Location
ashton-under-lyne. tameside
This wine is best left for at least 12-15 months.
Ingredients:To make 1 gallon(4 1/2 litres)
Country recipe
pearl barley - 1 1/2 lb (680gm)
potatoes - 1 lb (454gm) note: Discard peel and any green parts.
Raisins - 1 lb (454gm)
Granulated sugar - 2 lb (907gm)
Tea, strong - 1/2 cup.
Lemons - 3.
Marmite - 1/4 teaspoon.
GP - yeast.
i've just finished the last of 2 gal's :lol:
so i've just started some more, it was a great :drink: and soon got you :drunk:
 
Tony said:
wildbrew said:
Marmite - 1/4 teaspoon.
:D I like the sound of that!
I think I would stick with a vitamin B1 tablet, and with barley and spuds I'm sure the recipe could do with some amylase, but I'd still like to know what temperatures are involved. I'm guessing boil the spuds until they are just softening, strain and allow to cool before pouring over the barley and chopped raisins?
 

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