6 lb. raw sugar, 5 oz. Hops, 4 oz. ginger. Boil together for two hours (the hops and ginger to be enclosed in bags) in 9 gal. Water, then place in a jar to cool, and while still warm add two tablespoonfuls of yeast. Next morning skim off the yeast and allow it to work two days and nights then add ¾ oz. isinglass and bring up the barrel. After standing three days it will be fit for use, the addition of a little burnt sugar would give it an attractive color. Use the foregoing ingredients by half, or even one quarter, when trying it for the first time.