If you use fruit, put in half a wine glass more of the yeast.
Let it stand till it becomes only milk-warm, and then stir in the yeast.
If the yeast is stirred in while the liquor is too warm, it will be likely to turn sour.
Make the milk tepid, and mix smoothly with the German yeast.
Mix the yeast smoothly with the milk, which should be made tepid.
Then mix it smoothly ...