1903 The still-room by C. Roundell

Wine-maki.

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making the making of simple British wines from British fruit with British names. Nothing is more objectionable than to brand wines as British ports, British sherries, English claret, and so on. It is almost as insuflFer- able as the labelling of writers as Belgian Shake- speares, English Molieres, French Fieldings, and the rest. I will describe the method of preparing a few typical wines, and then indicate the several classes in which the various British wines may be arranged. To make Gooseberry Wine. — Take six pounds of perfectly ripe gooseberries, and treat them as directed in the section on general principles. Allow one gallon of soft, filtered, or distilled water ; four pounds of sugar, previously made into a syrup with part of the water ; and one and a quarter ounces of cream of tartar. One or two ounces of rectified spirits of wine may be added. Each of these several ingredients is to be added at that stage of the fer- mentation indicated in the section on general principles. To make sparkling Gooseberry Wine. — Proceed as in the last recipe ; but do not allow the fermenta- tion quite to complete itself before bottling the wine. Add to each bottle a tiny piece of sugar of about the size of a pea. Use good strong bottles, and secure the corks by wiring them. It is some- times desirable to hasten fermentation in the vat by 85 ; and to confine herself chiefly to