Making ‘ Fly ’
By Alva Solomon
The potato wine , also known by indigenous people as ‘ Fly , is a favourite of many , especially when served chilled and sipped with friends .
Depending on the length of time the beverage is left to ferment i . e , around 4 to 5 days after it is sweetened , it can either turn out to be less intoxicating or , as Guyanese would say , ‘ strong ’.
Some beverage makers in the indigenous community would call the beverage ‘ sweet fly ’ after it is sweetened . Wherever it is made , the beverage taste , its colour and ability to ‘ sway ’ consumers , is usually renowned for being the ‘ best ’ by locals of any given community .
Of course , some at Moruca in Region One believe their version is the best , but that is usually put to the test during the month of September .
The Recipe First let ’ s get the list of ingredients -10 lbs of black potatoes -5 gallons of water -10 lbs sugar
The method : -Peel the potatoes by gently scraping its skin . Alternatively , one can brush the potatoes until they are squeaky clean . -Dice the larger potatoes and together with the he small ones , place in a large pot of water
-Place the pot on the fire and bring the potatoes to a boil , while ensuring they are tender . Water can be added during this process for consistency -Leave the contents of the pot to cool for approximately two hours -Using a large fork , gently crush the potatoes and add another volume of water -Next strain the contents of the pot in a 5- gallon bucket by placing a cloth over the strainer -Sweeten the beverage to taste and here , another volume of water can be added to bring the contents to the brim of the bucket -Cover the bucket and leave to settle for 4 to 5 days -It can be sampled during that time , especially on the last two days for satisfaction to the one ’ s taste buds -Serve to loved ones and friends and be cautious about the element of intoxication , especially if one has to drive
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