1857 The Bordeaux wine and liquor dealers' guide

58

A TREATISE ON

1 gall. spirits, 15 u. p., i pt. lemon juice, 3 galls. clear water. Add tartaric acid, and manage as in No. 1.

FoRMULA No. 3.-0hampa,gne.

To 40 galls. prepared cider, ad~: 3 " water, 1 " spirits, 1 lb. Narbonne honey, t lb. sweet yeast, 5 lbs. raisins, t pt. lemon juice, and manage as directed in Formula No: 1. For champagnes, the cider should be discolored. The finest imitation of champagne may be made from the native wine of the West, the Catawba, Missomi, &c., mixed with prepared cider as fol– lows:

FoRMULA No. 4.-0ha!m;pa,gne.

20 galls. prepared cider, 20 " native wine (white), 3 lbs~ loaf-sugar,

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