Ingredients
- 15 gallons of water
- 45 pounds of sugar
- ¼ pint of yeast
- 12 quarts of clary flowers
- 1 gallon of the best brandy
Directions
1
Boil 15 gallons of water and add 45 pounds of sugar. Skim the mixture and let it cool.
2
Once cool, mix a little of the water with ¼ pint of yeast and gradually add it to the large batch.
3
Pour the mixture over 12 quarts of picked clary flowers.
4
When it stops hissing and all flowers are added, seal it for four months.
5
After four months, rack off the liquid, leaving the dregs behind.
6
Add 1 gallon of the best brandy, seal it, and let it stand for six to eight weeks before bottling.