The Washington times., 1922-07-23
TIP !.
GIVEN TQPUbL|C.
BY DRY BUREAU.
Pitfalls Carefully Pointed Out
In Latest Bulletin Of Pro-
hibition Office.
BY LOSTIN TRANSIT.

II was somewhere late In the
year one, b. v. d. Before Volstead
Disaster1 that we laid in a supply
Of material for the concoction OF
home brew. .h
Directions on the containers of
malt, hops. ct cetera. stat>d specifi.
cally that the product made accord
Ing to the directions would be non
alcoholic. And then In small type
sort Of p. s. to the whole thing
II said:
You are hereby warned that II
YOU live In prohibition territory you
must not add two cakes OF yeast to
each gallon OF the mixture, as this
addition would render the product
7 per cent alcohol
II certainly scared us for while.
SupposinR. while we were brewing
our non alcoholic near-beer. the good
wife should stray by and drop In a
package OF yeast. Or supposing a
package OF Yeast happened TO he
standing on the shelf right over the
brewing kettle and we should acci.
dentally knock It in with our elbow!
Pitfalls Exposed.
All of which Is brought clearly 10
mind by the latest bulletin issued
by the Information Bureau. Prohi
bition Unit. or course the Prohibi
ton Unit Is trying to discoura ge
home brewing. II therefore sets
forth In minute detail the devious
paths which must be traced by him
who would break the law and man.
ufacture beverage in the secrecy OF
his cellar.
The terrific pitfalls In behalf OF
the unwary amateur brewer ere
set forth at length. and then II
says-but read II yourself. We
publish the Prohibition Units IRE,
lease" verbatim:
The conditions under whichzprac
tically all OF the home brew. home
mod" wines and t~manted fruit
juices are now manufactured are
the exact opposite OF the conditions
necessary for a good product" said
J. NJ. Doran. head OF the industrial
alcohol and chemical division In a
report to Commissioner HAYNES
THE materials used are Door grain.
glucose. dried or partly decayed
fruits. The utensils are not clean
in a sense in which the word ap.
v.
The surroundings are as a rule un.
sanitary, damp and out Of the sun.
light: easements. sheds and stables
being the places most frequently
selected for these brewing opera.
tons. The procuring Of. pure
Yeast culture nv the public is prac.
tically impossible and even II II
were possible to procure pure yeast
the contamination produced bv wild
veasts and bacteria would result in
poor fermentation.
"Kick" Not Real Thing.
The products examined in the
laboratory fully bear out these
statements. and the kick usually
claimed for these concoctions Is
due to the off products OF fermen
tation or ptomaines as much as the
ethyl alcohol.
ut Is a well.known fact that bev
erage beer was never regarded as ~
OF some clean materials fermented
under clean conditions and aged In
cold cellars from three to six months
before bottling. The same conditions
Of fermentation and long aging as
an essential condition to a good
wine is also well known.
I'm order to prepare a fermented
beverage. whether II be beer or
wine or other fermented fruit Juice
several conditions are essential.
First, the fruit Juice or brew must
be from pure materials. that Is,
rood grain or sound fruit: second
the material must be brewed in
clean utensils and In wel,-vent'lat~d
and clean surroundings open to SUN
light: third. the Yeast used must be
of a pire culture or nearly, So"