1918 Home Brewed Wines and Beers and Bartender's Guide

HOME BREWKD WINES, BEERS, lylQTJEURS, ETC.

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from 15 to 20 minutes. Then strain through a jelly-bag, and squeeze the pulp as dry as possible. Pour the liquid over the sugar, add the thinly peeled rind and strained juice of the lemons, and stir until nearly cold. Then add the yeast spread on toast, cover close ly, and leave for 24 hours. Now re move the toast and lemon rind and pour the liquid into a cask. Leave open until fermentation ceases, and then close up, and keep as long as pos sible before bottling. This wine im proves with keeping. RAISIN SHERRY. To each lb. of raisins allow 1 quart •water, and to each gallon of liquor al low 10 oz. sugar, the rind and juice of 1 large orange, and 1 or 2 gills of brandy. Chop the raisins and add to them the water which has been boiled and al lowed to cool. Mi& well, cover over and leave standing for 1 month, stir- Ing frequently. Then .strain the liquor from the raisins, put it into a vessel, and stop it up tightly. In 4 weeks' time strain again until quite clear of sediment, and measure the liquor. Add to this the sugar, the strained orange juice, and the thinly peeled rind of the orange soaked in the brandy. Be care ful to measure all the ingredients in the right proportion. Mix all together in a cask, keep it at an even tempera ture, and bottle in 3 months' time. RAISIN WINE. To each gallon of soft water allow from G to 8 lb.s. raisins. Stalk and halve the raisins, put them into a crock or tub, and pour the water (either cold or tepid) over them. Leave to stand for a month, stirring them thoroughly every day. Then strain through a sieve or cloth, pressing the fruit, and put the liquid into a cask, reserving some for filling up. Do not close the bung for 10 days or so until the fermentation has quite ended. Al low the wine to stand for 10 or 12 months, then draw it off into a clean cask, filtering the liquid near the bot tom. Add the thinly peeled rind of 2 lemons, and some brandy if desired Leave for another year at least before bottling. Note: To help to clear the wine a bag containing a little isinglass may be suspended from the bung, when closing up the wine for the second time. RAISIN AND ELDERBERRY WINE. To 1 gallon water allow 6 lbs. rais ins, 1 qt. elderberry juice, and a slice of toast spread with yeast. Shred or chop the raisins, put them/ into a vessel, and pour the water boil ing hot over them- Cover and leave to stand for 9 or 10 days, stirring at leaet

twice a day. Gather the elderberries fully rine. pick thera_ free from stalks, and tract the juice by putting them into a jar and standing this in a moderate oven or in a saucepan of boiling water them through a hair sieve or coarse cloth and add the juice to the raisins In the above proportion. Put in also a slice a little yeast on both Bides. Cover and leave to fer ment for a day or two. Then run it into _a cask, and fill up with some of over. Close tightly when it has ceased workir-g and leave for a year before bottling. RASPBERRY WINE. To each quart of raspherrv inico ni low 1 lb, of the finest canfLgar, and white wine as below. The raspberries should be gathered fully ripe and quite dry: if the sun is hot upon them so much ihe better- the wine will have a finer flavor Squash the fruit well with the back 5 ^ wooden spoon, and then strain it through a jelly-bag. Measure the juice, pour it into a stone jai-rand add sugar in the above proportion. Stir t^ and leave Clear liquid, measure again, and to white wine. Bottle at once, and the wine will br i" week's time, oWay.—Bruise the raspberries as above, measure th m Into an earth enware vessel, and pour over an equal measure of cold water. Mix well to- gether. cover, and leave for 24 hours. Next day strain all through a jelly- bag or fine hair sieve, and leave to drip without squeezing. Measure the liquid thus obtained, and to each quart add 1 lb. sugar. Stir occasionally until dis- joitied, then pour into a cask. Cover the bung lightly until fermentation ceases, then close up, and keep for 3 months before bottling. RHtlBARD WINE. To I gallon prepared rhubarb allow 1 gallon boiling water, 8 to 4 lbs. sug ar, 1 lemon, and % oz. isinglass. Victoria rhubarb Is the best to use Wipe it with a damp cloth and cut it in pieces without peeling. Then meas ure It, and put it into a large vessel or tub and pour the boiling water over. SARAGOSSA WINE, OR ENGLISH SACM* To 1 gallon water allow 2 or 3 sprigs of rue, a handful of fennel root and 3 lbs. honey. ' Boil the water, rue and fennel roots for % hour, then strain and add the honey. Boil the mixture again for 2 hours, Bkjmming when necessary. Than lot It cool, and pour it into a cash tbdt