1895 American Bar-Tender by R. C. Miller

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SEE I'AGES I to 6.

393. Wine, Quince. 8 gallons of quince juice, made as follows:

After wiping off the quinces cut them in slices and make a pulp; press out the juice; heat it near boiling; dissolve lo lbs. of sugar in it; then skim, strain, and let it cool to 86° Fahrenheit; fill a keg, and put it in a warm place; add i quart of brewers' yeast; mix well; fill wp the keg with the liquid during fermentation, and when over add 2% gallons of good sherry or Madeira wine. 394. Wine, Raspberry. Take 10 gallons of fresh raspberry juice, and add 7% lbs. of sugar,boiled and clarified with the white of 2 eggs; skim, strain, and when nearly cool add i pint of good brewers' yeast; fill a lo-gallon keg, and hang in it a little bag with i ounce of ground mace; fill up with the juice until fermentation is over, and add gallon of good wine. Filter. 395. Wine, Rose. 10 gallons of water. 30 lbs. of sugar. I y^, gallon of red rose leaves. Boil for 2 minutes; when lukewarm fill up a keg; put it in a warm place; add i pint of yeast; fill up constant ly with the liquid till fermentation ceases; dissolve drachm of otto of roses in 2 ounces of alcohol, 95 per cent, and mix it with the above wine; strain; color rose with the tincture of cochineal. Filter. 390. Wine, St. George. 5 gallons of dark red claret. 5 do. piquepouil.