1918 Home Brewed Wines and Beers and Bartender's Guide

HOA£E BREWED WINES, BEERS, LIQUEURS, ETC.

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Make a syrup with the juice of the oranges and sugar, and when cold add it to the rest. (It is beet to do this the day before the straining.) Stir all well, close the cask, and allow the con tents to stand 2 months before bottling. This wine will improve with keeping. PARSNIP WINE. To 5 lbs. prepared parsnips allow 1 gallon water and to each gallon of liquor 3 lbs. preserving sugar, a slice of toast, and a very little yeast. This should be made in the spring, while the parsnips are still young. Clean and peel them and rinse in fresh water. Then cut them in thin slices and weigh. Boil them with the above proportion of water until quite tender, keeping the lid off the saucepan to al low the strong aromatic odor to escape. Then strain, pressing out all the water, and strain again through a fine sieve or jelly-bag. Put the liquid into a preserving pan with the above proportion of sugar, and boil the two together % hour. Pour this into a tub or pan, and when lukewarm add the toast spread with a very little yeast. Cover with a folded cloth or blanket and leave for 10 days, stirring every day. After this, strain the liquid into a cask, and keep filling up until fermentation has ceased, then close up tightly, and leave for 6 months or longer before bottling. This is an excellent wine, which re sembles sherry in taste. POMONA WINE (Apple). To each gallon of cider allow 2 lbs. sugar, and a gill of brandy. Use good fresh cider, put in the sug ar, and stir occasionally until dissolved. Pour into a cask, and leave for 2 days with the bunghole lightly covered. Then add the brandy, close the bung, and leave for 8 or 10 months before racking ofiE. PORT WINE. To 40 gallons prepared cider, add 6 gallons good port wine; 10 qts. wild grapes (clusters): % lb. bruised rhat- any root; 3 oz. tincture of kino; 3 lbs. loaf sugar; 2 gallons spirits. Let this stand 10 days, color if too light, with tincture of rhatany, then rack it off and fine it. This should be repeated until the color is perfect and the liquid clear. RUINCB WINE. To 20 large ripe quinces allow 1 gal lon water; and to 1 gallon liquid al low 2 lbs. preserving sugar, 2 lemons, a slice of toast, and a little yeast. Wipe the quinces and grate them, leaving the core. Put the water into a preserving pan, bring it to the boll, throw in the grated quince, and simmer

bunghole lightly. When fermentation has ceased, close tightly, and leave 9 months or a year before bottling. Mead is generally made by people who keep bees and have a surplus of honey. Sometimes the thinly peeled rind of 1 lemon is added to each gal lon, and sometimes the mead is flavor ed with a little spice, rosemary, or sweet briar. MULBERRY WINE. To 1 gallon mulberries allow 1 gal lon water, and to 1 gallon of liquid 3 lbs. or more of preserving sugar, a small bottle of white wine or 1 gill of brandy, and % oz. isinglass. Pick the mulberries before they are quite ripe, put them into a tub or earthenware vessel, and bruise them well. Pour the water over, cover and leave for 24 hours, stirring frequently. Then strain through a sieve or jelly- bag and press out as much juice as possible. Measure the liquid and add sugar in the above proportion, and if liked, a little cinnamon stick. Pour again into the tub, cover and leave for 4 or 5 days to ferment. Strain care fully into a clea.n cask, keeping back some of the liquid for filling up. Cover and bung lightly, and when fermentation has ceased, add the wine or brandy and fill up. Dissolve the isinglass in a little water and pour it in slowly, so that it runs over the top; this helps to clear the wine. Close the bun^ tightly, and keep a year before ORANGE WINE. To 26 oranges allow 2 gallons boil ing water, and to each gallon of liquor 2 lbs. preserving sugar. Wipe the oranges and cut them in slices, removing the pips. Put them into a tub and pour the boiling water over. Cover and leave for a week, stirring frequently. Then strain through a jelly-bag or fine sieve, measure, and add sugar in the above proportion. When dissolved, pour all into a cask, and when it has ceased to ferment seal up. in about 4 months* time it will be ready to bottle. ORANGE AND RAISIN WINE. To 7 lbs. raisins allow 5 large Seville oranges, 2 gallons water, and % lb. cane sugar. Pick the raisins and chop them or shred them down. Peel 2 of the oranges very thinly and add the rind to the ra'sins. Boil the water until it is re duced by one-third, let it cool a little, and pour it over raisins and peel. Stir well, cover, and stand for B days, stir ring twice daily. Then strain through hair sieve or jelly-bag, and press out as much of the juice as iiosslble. Put the liquid into a barrel with the thinly peeled rind of the other three oranges.