1918 Home Brewed Wines and Beers and Bartender's Guide

HOME BREWED WINES, BEERS, MQUEURS, ETC.

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excellent thing to exclude the air from such things as are injured by being exposed to it. TO CORRECT A BAD TASTE AND SOURNESS IN WINE. Put in a bag the root of wild horse radish cut in bits. Let it down in the wine, and leave it there two days; take this out, and put another, repeating the same till the wine is perfectly restored. Or fill a bag with wheat; it will have the same effect. TO REMOVE ROPINESS FROM WINE. Add a little catechu or a small quan tity of the bruised berries of the moun tain ash. TO RESTORE FLAT WINE. Add 4 or 5 lbs. of white sugar, honey or bruised raisins, to every hundred gallons, and bung close. A little spirits may also be added. TO RESTORE WINE THAT HAS TURNED SOUR OR SHARP. Pill a bag with leek-seed, or of leaves or twisters of vine, and put either of them to infuse in the cask. HOW TO MAKE MEAD. ' The following is a good recipe for mead. On 20 lbs. of honey pour five gallons of boiling water, boil, and re move the scum as it rises; add 1 oz. of best hops, and boil for 10 minutes; then put the liquor into a tub to cool; when all but cold add a little yeast spread upon a slice of toasted bread; let it stand in a warm room. When fermentation is set up, put the mixture into a cask, and fill up from time to time as the yeast runs out of the bung- hole; when the fermentation is finished, bung it down, leaving a peg-hole which can afterwards be closed, and in less than a year it will be fit to bottle. FRUIT SYRUPS AND FRUIT VINEGARS Many delightful and wholesome drinks can be made with a fruit syrup or a fruit vinegar as the foundation. They can be used both in summer and in winter, and their refreshing flavor makes them popular ingredients at the soda fountain and refreshment buffet. Almost any kind of fruit can be used for making these syrups and vinegars, but the soft summer fruits are, per haps, the best suited to the purpose, Only fruit that is perfectly sound must be employed, and pure cane sugar, either loaf or granulated.

WINE FROM MIXED FRUIT. To 1 gallon water allow 1 lb. black currants, 1 lb. red and white currants mixed, 1 lb. cherries, and 1 lb. rasp berries, and to each gallon of liquor allow 3 lbs. Lisbon sugar and 1 gill of brandy. Bruise the fruit well and add the water. Steep 3 or 4 days in an open vessel, stirring frequently. Then strain through a fine sieve or jelly-cloth until the pulp is pressed to dryness. Meas ure and add good Lisbon sugar in the above proportion. Let this stand again for 3 days, stirring often. Then skim off the top, put the liquor into a cask, reserving some for filling up. Leave to ferment about two weeks and keep the cask full. Add the brandy when the hissing has stopped, and close up. Gooseberries, too, can be used in the mixture, but they should be bruised separately. DEAD FOR LIOUOR. The best bead is the orange-flower water bead (oil of neroil), 1 drop In each gallon of brandy. ANOTHER METHOD.—To every 40 drops of sulphuric acid, add 60 drops purest sweet oil in a glass vessel; use immediately. This quantity is generally sufficient for 10 gallons spirit. ANOTHER.—Take 1 oz. of the pur est oil sweet almonds; 1 oz. of sulphur ic acid; put them in a stone mortar add by degrees, 2 oz. white lump sug ar, rubbing it well with the pestle till it becomes a paste; then add small quantities of spirits of wine till it comes into a liquid. This quantity is sufficient for 100 gallons. The first is Strongly recommended as the best. COLORING FOR LIOUORS. Take 2 lbs. cruslied or lump sugar put it into a kettle that will hold 4 to 6 qts., with % tumbler of water. Boil it until it is black, then take it off and cool with water, stirring it as you put in the water. WAX PUTTY FOR LEAKY CANS, BUNGS, ETC. Spirits turpentine, 2 lbs.; tal'ow 4 lbs.; solid turpentine, 12 lbs. Melt the wax and solid turpentine together over a Slow fire, then add the tallow. When melted, remove far from the fire, then stir the spirits turpentine, and let it cool. CEMENT FOR THE MOUTHS OF CORKED BOTTLES. Melt together % of a pound of rosin a couple of ounces of beeswax. When it froths stir it with a tallow candle As soon as it melts, dip the mouths of the corked bottles into it. This is an