Homemade yeast is easy to cook and dry out, and fresh hops. Enamel pan tightly filled with fresh hops, pour hot water and cook, covered hour.
A 2 liter of warm strained broth add a cup of sugar and two cups of wheat flour. The mass stir well, put in a warm place for two days, after which it two boiled and grated potatoes, mix again and kept the day in a warm place.
Ready yeast bottled, sealed and stored in the refrigerator.
Yeast from hops can be cooked more quickly. Pour a glass of hops with two cups of warm water and allow to infuse for about four hours. The mass was then filtered through two or three layers of cheesecloth. In the resulting broth put two tablespoons of sugar, stir and add as much flour as to obtain a mass of the consistency of thick cream.
Everything is well mixed, and to shelter the next morning kept in a warm place.
Prepare the yeast can dry out and hops. This hop cones filled with hot water (1:2) to give fire and heated until the mixture until the volume is reduced by half. The resulting mass is cooled, strained and added to a glass of broth and a tablespoon of sugar, cover with a cloth, put in a warm place for two days.
Finished yeast bottled, sealed tightly and stored in a cool place.
