1918 Home Brewed Wines and Beers and Bartender's Guide

HOME HREWED WINES, BEERS, UQUETJRS, ETC.

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bunghole lightly and keep filling up until fermentation has ceased. Add the brandy at the last, and see that the cask is quite full. Then close tightly, and leave for 4 mouths or long er before bottling. MADEIRA WINE. To 40 gallons prepared cider, add % lb. tartaric acid; 4 gallons spirits, 3 lbs. loaf sugar. Let it stand 10 days; draw it off carefully; fine it down, and again rack it into another cask. MALT BEER. TO MAKE 12 GALLONS.—One bushel pale malt, % lb. hops, 2 lbs. moist sug ar, 16 gallons water, and % pt. fresh yeast. Put the water into a large copper, and bring it to the boil. Lift out about two-thirds of this water and put it into a mash-tub with a bunghole, plac ing the huckmuck or strainer inside the tub at the bunghole. Let this stand about 20 minutes, then stir in the malt carefully, so that there are no lumps. Cover and let it stand for 2 hours. Drain off the liquid into another tub, add the remainder of the boiling water to the malt, soak again, then draw oft, and add to the first liquid. Put the hops into the liquid and boil together for 2 hours. Now put the sugar into a tub and strain the hot liquid over it. Leave until lukewarm and add fresh brewers' yeast. Cover and leave until next day, then skim off the yeast, and pour the liquid into casks or jars. Let R ferment for about a week, and keep filling up the cask. Then close down, out not too tightly. MARIGOLD WINE. To 1 gallon water allow 2 lbs. white cane sugar, 1 peck marigold flowers, 2 lemons, 1 pt. white wine, and a little yeast spread on toast. Boil the sugar and water together for 1 hour, then pour the liquid into a vessel, and when lukewarm put in the toast with yeast. Cover and leave to work for 2 days, and during this time add the marigold flowers slightly crushed. Then add the lemons cut in thin slices and the white wine. Cover again and leave for 2 days longer. Then turn into a cask and bung it up when fermentation is over. MEAD. To 3 qts. water allow 1 lb. or more of honey, 1 white of egg, and a little Beat the whites of eggrs slightly and mix them in a large saucepan with the water and honey. Whisk over the fire or stir frequently until boiling. Sim mer slowly for 1 hour, then leave to cool until lukewarm and strain into a cask. Btir in the jfeast, and cover the

HOP BEER.—Hope 6 oz., molasses 5 qts., boll the hops till the strength is out, strain them into a 30-gallon barrel; add the molasses and 1 teaoup- ful of yeast, and fill up with water; shake it well, and leave the bung out till fermented, which will be in about 24 hours. Bung up, and it will be fit for use in about three days. molasses beer.—Hops 1 oz.; wa ter 1 gallon; boil for 10 minutes, strain, add molasses 1 lb., and when luke warm, yeast, 1 spoonful. Ferment. CHEAP BEER.—^Water, 15 gallons; boil half the water with % lb. hops; then add to the other half in the tub, and well mix with 1 gallon molasses and a little yeast. TO RESTORE SOUR BEER.—Good hops % lb., powdered chalk 2 lbs.; put in the hole of the cask, and bung close for a few days; for frosted beer, add some finings, a few handfuls of flour, and some scalded hops; for ropy beer, use a handful or two of flour, and some of hops, with a little powdered alum to each barrel. Rummage_ well. TO IMPROVE THE FLAVOR OF beer.—Bruise ginger 1 oz.; bruise cloves % oz.; a few scalded hops and a dozen broken, coarse biscuits to every 2 barrels. Rummage well. LEMON NECTAR. To 2 gallons water allow 3 lemons, 2 lbs. loaf sugar, and 1 lb. raisins. Wipe the lemons and peel oft the yellow rind very thinly. Put it into a wooden or earthenware vessel, and add the strained juice of the lemons, the sugar, and the raisi.ns stoned and chop ped. Boil the water, let It cool, and pour it over the other ingredients. Cover, leave standing for 5 days, and stir frequently. Then strain off the liquid through a jelly-bag, and bottle It. Tie down the corks or use screw tops. In 10 days or a fortnight the nectar will be ready to drink. LEMON WINE. To 1% gallons water allow 15 lem ons, 6 lbs, cane sugar, a little yeast, and 1 gill or more of brandy. Use fresh juicy lemons, and wash or wipe them carefully. Peel the rind off half of them very thinly and put It into a wooden tub or earthenware crock. Put the water and .sugar into a. preserving pan, dissolve slowly over the fire, and then boil for % hour skimming if required. Pour this boil ing hot over the lemon rinds, cover and leave to cool. Then add the strain ed juice of all the lemons, and a piece of toast spread with a little yeast. Cover again, and leave for 2 dajfs un til fermentation has commenced. Now strain the liquid into a cask, reserving about 2 qts. for filling up. Cover t^