Boil the water and with the exception of the
yeast add all the ingredients boil for a further 45
minutes, then empty into a vessel and let stand
until nearly cold. Then add the fresh yeast and
allow to stand for 15-18 hours. Strain off the
liquor and allow it to stand for at least 24 hours
before bottling, making sure the bottles are clean
and dry. Into each bottle put one fresh raisin (to
prime the swanky) - then fill and cork, making sure
that each cork is securely tied down.
Swanky is a great "worker" so leave enough room
for its head to form. It is ready for drinking when
the head is about to force the cork out of the
bottle.
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