1891 Wehman’s Bartender’s Guide by Henry J. Wehman

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WEHIIAN'S BARTENDERS' GUIDE.

Black Currant Wine.

5 gallons black Currants. 5 gallons water. 10 pounds crushed Sugar.

Dissolve sugar in the water. Heat all to 100 degrees Fahren heit. Pour into a ten gallon keg, put in a warm place, keep it constantly full. After fermenting, strain and press, add one galion spirits,95 per cent, above proof, fine or fllter and bottle when clear.

Ginger Wine.

.3 gallons water. 3 pounds Sugar. 4ounces Jamaica Ginger. Boll one hour. Strain. Add 3lemons chopped fine, and half a pint of yeast. Mix together and pour Into a keg. After it has fermented one week, draw It; It Is ready for use.

Elderberry Wine.

8 gallons Elderberries. 12 gallons water. 60 lbs. brown Sugar. Dissolve by boiling; add yeast and ferment. Add 4 pounds brandy, and bung it up tor three months.

Gooseberry Wine.

7lbs. brown Sugar. 40 lbs. Gooseberries. Rain water to make 10 gallons. 1 quart Brandy.

Ferment.

Orange Wine.

23 lbs. Sugar. 10 gallons water; boll.

Clarify with the white of six eggs; pour the boiling liquid upon the parings of one hundred oranges, add the strained juice of these oranges, and yeast, six ounces; let it work for 3 or 4 days, then strain it into a barrel: bung it up looseiy; in a month add 4 pounds of brandy, and in three months it will be fit to drink.