1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

114 A COMPLETE BUFFET MANUAL,OR

FRUIT WINES.

Note.—Never bottle on a cloudy day; wines never look as transparent as when bottled on a clear day. Never add water to wine that is too strong, unless it has been boiled.

che:rry wine.

35 lbs. ripe cherries. 5 lbs. brown sugar. Water, sufficient to make 8 gallons. 1% pints best French brandy. Add yeast, and set aside to ferment.

RED CURRANT WINE. 70 lbs. red currants, bruised and pressed. 10 lbs. brown sugar. Water, sufficient to fill up a fifteen-gailon cask. Ferment. This yields a pleasant red wine, rather,tart, but keeps well.

ELDERBERRY WINE.

8 gallons elderberries. 12 gallons water. 60 lbs. brown sugar.

Dissolve, by boiling; add yeast and ferment; then add brandy four pounds; and bung it up for three months. Disagreeable when cold, but if mulled with allspice and drank warm in winter time, it forms a useful stimulant.