1862 The Bartender's Guide price $2,50 by Jerry Thomas

207

WINE, JUNIPER.

a keg in which has been burned

which time hottle or fill some brimstone; bung tight.

(See No. 418.)

380. Wine Grap^es.

11 gallons of lightly-pressed juice of sweet grapes; fill a 10-gallon keg to the bung ; let it stand in a warm place, and keep it full during fermentation ; after it has settled draw it off in a clean keg ; filter the dregs of the first, and add the clear to the liquid that has been drawn off. In the month of March the second fermentation begins, then lift the bung ; when the second fermentation is over, if the w^ine is red, fine with the white of 1 egg beaten to a froth, but when white, with a mixture composed of 1 ounce of isinglass steeped in a pint of the wine, and beaten and mixed as with the egg ; put the red wine in a pitched keg, the white in a brimstone keg, and bung tight.

381. Wine, Greek.

Take a sufiicient quantity of perfectly ripe grapes to make 10 gallons of juice, and expose them to the sun for ten days ; press out the juice in a boiler, and keep it over a fire until it attains the boiling point ; then add 5 ozs. of sea-salt ; take it from the fire, and let it stand for 8 days, then bottle.

"Wine, Juniper.

382.

12^ gallons of hot w^ater.

I ounce of ground coriander-seed. 55 lbs. of ground juniper berries and 5 lbs. of brown sugar.

When the liquid is cooled to .100® Fahrenheit, add 1 pmt of good brewers' yeast, and put all in a keg with the