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Ingredients:
2 lb dark rye bread
1 oz yeast
8 oz sugar
1 oz mint
2 oz raisins
16 pints water

Procedure:
Cut the bread into slices & bake in a moderate oven until crisp. Place bread in a large saucepan & pour in boiling water. Let stand for 3 to 4 hours. Strain off liquid & combine with yeast & mint. Cover with a cloth & allow to ferment in a warm place for 6 hours. When the first froth appears, strain again & pour into bottles containing 1 or 2 raisins in the bottom. Cork firmly (or use beer bottles with screw caps) & store in a cool place for 3 days before serving. not blow its cork. to 12 hours. There will be a slight yeast settlement. Pour the clear liquid into a jug & add raisins. Cork the bottle or put a lid on the jar, but not too tightly, or the cork will blow. Refrigerate for 5 days, then strain before serving. Yield will be about a gallon. ale yeast (I'm using Cooper's Ale Yeast) Water to make up 5 gallons of wort




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