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225 g. Sugar
1 Lemon
8 l. Water
4 tbs. Water
2 tbs. Raisins
25 g. Yeast
2 Peppermint
500 g. Rye Bread
Put the slices of rye-bread in the oven (200 degrees Celsius) for
about 45 mins, until they're dried.
Boil the 8 liters of water.
Crumble the dried rye-bread, put it in the boiling water for about
5 mins.
Let it the water, and rye-bread rest for 4 hours, covered with a
tea-cloth.
Crumble the yeast, 15 mins before the 4 hours are over.
Mix the crumbled yeast with some sugar and the luke warm water.
Let it rest for 15 mins.
Filter the water-rye-bread mix in a kitchen sieve.
Carefully extract all water from the rye-bread.
Wash, and peel the lemon.
Add the lemon-peel, the sugar, the yeast and the peppermint.
Stir the solution, and let it rest (covered) for 8 hours.
Sieve the solution (tea-cloth).
Bottle it.
1 Lemon
8 l. Water
4 tbs. Water
2 tbs. Raisins
25 g. Yeast
2 Peppermint
500 g. Rye Bread
Put the slices of rye-bread in the oven (200 degrees Celsius) for
about 45 mins, until they're dried.
Boil the 8 liters of water.
Crumble the dried rye-bread, put it in the boiling water for about
5 mins.
Let it the water, and rye-bread rest for 4 hours, covered with a
tea-cloth.
Crumble the yeast, 15 mins before the 4 hours are over.
Mix the crumbled yeast with some sugar and the luke warm water.
Let it rest for 15 mins.
Filter the water-rye-bread mix in a kitchen sieve.
Carefully extract all water from the rye-bread.
Wash, and peel the lemon.
Add the lemon-peel, the sugar, the yeast and the peppermint.
Stir the solution, and let it rest (covered) for 8 hours.
Sieve the solution (tea-cloth).
Bottle it.