1918 Home Brewed Wines and Beers and Bartender's Guide

HOJIE BREWTED WINES, BEERS, LIQUEURS, ETC,

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will just hold it. Leave the sack In the cask for a year before bottlins It.

and cane sugar to taste. Stir occasion ally until the sugar is dissolved, then put the mixture into a porcelain ves sel or jug, fllling it almost full. Cover closely, leaving just a small opening for the scum to work out when fer mentation commences. Leave standing until fermentation has ceased, when the liquid should he pure and clear. Then pour it into bottles, cork tightly,' and keep the wine some time before using it. TURNIP WTNB. To 1 gallon turnip juice allow 3 lbs. cane preserving sugar and pt. bran dy. Take as many turnips as you wish to use, and peel and slice them thinly. Sprinkle them with a little sugar and let them stand all ni-ght. Then press out all the juice, measure this, and add sugar in the above proportion. Pour the mixture into a clean, dry cask just large enough to hold it, and cover the bunghole lightly until it has done working. Then close up and leave for 3 months before bottling. Keep this wine a year if possible before drinking it. Note.—If a large quantity of wine is being made, a cider-press should be used for pressing the turnips. WALNUT BIEAD. To 1 gallon water allow 3% lbs. honey, and to each gallon of liquor about 2 dozen walnut leaves and a spoonful of yeast. Boil the water and honey together for % hour, and skim them carefully. Wash the walnut leaves, put them into a wooden vessel, and pour the liquid boiling hot over them. Cover and leave all night. Next day remove the leaves and add the yeast. Cover again and leave to work for 2 or 3 days. Then put the liquid into a cask, partly bung up the hole during fermentation, and when this is over bung tightly. Let the mead stand for 3 months before bottling it. WHORTLEBERRY OR BLUEBERRY WINE. To 1 gallon berries .allow 1 gallon water, and to 1 gallon juice allow 2 lbs. sugar. Pick the berries carefully, put them into a tub, and pour the water boiling hot over them. Cover and leave to stand all night. Then strain and press out the juice. Measure this, add the sugar, and, when dissolved, pour all Into a cask. Cover the bunghole light ly, and, when the contents have ceased to work, bung up, and leave for 9 months. Then filter and bottle. A little spice may be added to this wine If liked, or a few lavender or rosemary leaves. A small quantity of gin may also be added.

SHERRT WIIVE. To 40 gallons prepared cider, add 2 gallons spirits; 3 lbs. of raisins: 6 gal lons good sherry, and % oz. oil bitter almonds (dissolved in alcohol). Let it stand 10 days, and draw it off careful.i ly; fine it down and again rack it into another cask. SLOE WINE. To 1 gallon of sloes allow 1 gallon water, 4 lbs. preserving sugar, % pt. brandy, and 14 oz. isinglass. Gather the sloes when quite ripe, and discard any that are not sound. Pick and wash them carefully, put them into a tub, and pour the water boiling hot fver them. Cover and leave the fruit soaking for about a week, stirring it once or twice daily. Then add sugar, and when dissolved put all into a clean cask. When fermentation has ceased, add the brandy, tie the isinglass In a muslin bag to the bung, and close the cask tightly. Leave for a year or 18 months before bottling. STRAWBERRY WINE. To 1 gallon strawberries allow 1 qt. water, and to 1 gallon Juice allow 2% lbs. cane sugar and 1 pt. whiskey. Choose ripe, sound strawberries, hull them, and bruise them down, adding the water. Cover and leave for 24 hours, then strain and add sugar in the above proportion. Put into a cask, re serving a little of the liquid for fllling np. Cover the bunghole lightly until fermentation has ceased, and keep adding more liquid as the scum works over. When fermentation has ceased add the whiskey, close the bung, and leave 6 weeks before bottling. SWEET CURRANT WINE. For each gallon of wine allow 1 qt. currant juice, 3 lbs. sugar, and 2 qts. of water. Either red or white currants may be used, or a mixture of the two. Pick them carefully, and scald them if they have to be kept overnight. Then press out all the juice, measure it, and allow sugar and water in the above propor tion. Mix all together and pour into a clean barrel. Tack a cotton cloth over the bunghole and leave to fer ment. When it has ceased to make a hissing sound, close up, and leave for 6 months before bottling. TOMATO WINE. Choose fresh ripe tomatoes, wipe them, and remove the stalks. Then cut them in pieces with a silver knife, mash them down, and put them in p. fine sieve to drain. When all the liquid has run through, add to it a little salt.