Herb Beer (Diod Dail) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| a good dozen nettle-tops | about 1 oz dandelion leaves | 1 oz root ginger |
| 1 lb demerara sugar | 1/2 oz yeast | |
| 1 | Tie bruised ginger in muslin and boil with herbs in one gallon of cold water for about half an hour. Strain on to sugar and stir well. When lukewarm put in yeast floating on a piece of toast. Stand overnight and bottle next day in corked bottles. Ready to drink after two or three days. |