1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

WINE, JUNIPEE.

207

wilict time bottle or fill a keg in which has been burned some brimstone; bung tight. (See ISTo. 418.)

380. "Wine Grapes. 11 gallons oflightly-pressed juice ofsweet grapes; fill a ID-gallon keg to the bmig; let it stand in a warm place, and keep it fuU during fermentation; after it has settled draw it offin a clean keg; filter the dregs ofthe 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, ifthe wine is red,fine with the white of1 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.

881. Wine, Greek.

Take a sufficient 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 6 ozs. of sea-salt; take it from the fire, and let it stand for 8 days then bottle.

882. Wine, Juniper.

12^ gallons of hot water. I ounce of ground coriander-seed. 55 lbs. ofground juniper berries and 5 lbs. of brown sugar.

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