1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

FRUIT WINES.

cool; add the juice of ninety bitter oranges; mix all very well; filter; add -half a pound of yeast put on toast, let stand for twenty-four hours; fill into a cask, add one quart of fine brandy. After fermentation is complete, bung well; after three months decant into another cask, add another quart of brandy, let it lie for a year, bottle, and let the bottles lie for three months before using. Juicy and sweet pears are mashed; press the juice out, and fill it into a small cask; cover the bung-hole with a piece of mus– lin, and let it stand for a few days. The juice begins now to ferment, and to foam considerably; after the fermentation is complete fill into another cask, bung well, and let it lie in a cel– lar for six weeks; after this fill the wine into bottles, fasten the ,corks with wire, and you may use it after three or four more weeks. 511. lllaisin il1inc. Pour twenty-four quarts of boiling water over twenty-four pounds of extra good raisins; add six pounds of sugar; let it stand a fortnight; stir daily; decant the fluid, squeeze the rais– ins, and add three-fourths of a pound of finely pulverized cremor tartari; fill into a cask, let it ferment; bung; let it lie for six months, decant into another cask; let it lie again three months, and bottle. 512~ '.lnot~er. If you wish a raisin wine resembling in taste the muscatel wine you proceed as follows: Boil eight pounds of choice raisins in twenty-four quarts of water perfectly soft, press them through a sieve, add the mass to the water in which the raisins have been boiled likewise add t~elve pounds of lump-sugar; when the sugar is di~solved let the wine ferment in a cask by adding one-fourth of a quart of yeast. ~hen the fermentation is nearly over, hang a linen bag filled with two and a half quarts of elderberries into the cask; remove t~e bag as soon as the wine has the required taste; let the wine he for six months and bottle.