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SWANKY

 

A traditional Cornish recipe

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SWANKY


Swanky was always made by the Cornish about 6 weeks before Xmas and was ready for drinking only the cork was forced out of the bottle.

 

  • 5 gallons of water
  • 8 oz hops
  • 4 lb brown sugar
  • 8 oz ground ginger
  • 4 oz raisins
  • 1 ounce of salt
  • 2 Table spoons fresh yeast

 

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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