1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

lS5

379. Wine, Ginger. 12 gallons of water and 19 lbs. of sugar dissolved and boiled to syrup,9 ounces of washed and cut ginger,%a gallon of boiling water; macerate till cold; strain, press and mix with the syrup; then add 6 lbs. of Malaga raisins, 3 lbs. of Muscat raisins mashed to a pulp, i ounce of isinglass soaked in%a pint of water,4 lemons cut in slices, and i pint of good brewers' yeast; put all in a keg, and keep it full with the liquid during the process of fermentation for 3 weeks;at the end of which time bottle or fill a keg in which has been burned some brimstone; bung tight. 380. Wine Grapes. II gallons of lightly pressed juice of sweet grapes; fill a lo-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 fermen tation begins, then lift the bung; when the second fer mentation is over, if the wine is red, fine with the white of I egg beaten to a froth, but when white, with a mix ture composed of one 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 brim stone keg, and bung tight. 381. Wine, Greek. Take a sufficient quantity of perfectly ripe grapes to make Io gallons of juice, and e.xpose'them to the sun for 10 days; press out the juice in a boiler, and keep it over a fire until it attains the boiling point; then add s