1871 Barkeeper's ready reference

barkeepers' ready reference.

97

No. 88. RED CHAMPAGNE. Six quarts of ripe currants, mash well. Melt 9 lbs. of white sugar in three gallons of soft water. Boil the water and sugar together until you can skim oft all the scum . Then pour it hot over the currants. When it is nearly cold add about 1 gill of good yeast. Then strain oft after it has worked for two days into a clean cask. Put into it a few chips of izinglass. Let it remain in the cask for three weeks before you bottle. Put into each bottle a lump of refined sugar or a large raison. Cork and tie well and lay the bottles on the sides in your cellar.