1918 Home Brewed Wines and Beers and Bartender's Guide

HOME BREWED WINES, BEERS, LIQUEURS, ETC.

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gether for 5 or 10 minutes, skim care fully, and bottle %vhen cold. ORANGE VINEGAR, To 1 pt. cider vinegar allow 1% doz en oranges, and to 1 pt. liquid allow from 12 to 14 oz. sugar. Remove the peel from the oranges, which is not used, and slice the insides very thinly. Put the slices and juice into a basin and pour the vinegar over them. Cover and leave in a cool place for 3 days. Then mash the orange well, and strain all through a jelly- bag. Measure the juice and boil it with the above proportion of sugar for 10 minutes. Then cool slightly,* pour into bottles, cork, and seal. This should be kept In a cool place. PINEAPPLE "YINEGAR. To 2 ripe pineapples allow 1 qt. white wine vinegar, and to each pint of liquid allow % lb. cane sugar. Choose ripe pineapples of medium size, peel them, and cut them in thin slices. Cover the slices with the vinegar, and let them stand 4 or 5 days. Then mash the fruit well and strain all through a fine sieve or jelly-bag. Measure and boil with the sugar for quarter hour. Skim carefully, leave to cool, bottle, and cork. RASPBERRY VINEGAR, To 4 lbs. raspberries allow 1 qt. good malt or white wine vinegar, and pre- se^ing sugar as below. Choose ripe, well colored, and dry raspberries. Put them into a jar, mash them, and pour on the vinegai'. Then cover and let this stand for 5 or 6 days, stirring the mixture every day with a silver spoon. Then strain through a scalded jelly-bag or fine hair sieve, and leave to drip without pressure. Now measure the liquid and allow 1 lb. of preserving sugar to each pint. Put both into a preserving pan, dissolve slowly over the fire, then bring to the boll,, and simmer for 10 minutes. Re move all scum, leave to cool, pour into warm bottles, and cork tightly. RED-CURRANT VINEGAR. To 4 qts. red currants allow 3 qts. French wine vinegar, and to each pint of liquid allow 1 lb. sugar. Pick the currants free from stalks and crush half of them. Pour the vine gar over these, cover, and stand for 2 days. Then strain, and pour the same vinegar over the remaining currants, also crushed. Then cover and stand again for 2 days, and strain off the liquid. Measure this, and add sugar in the above proportion, and bring slowly to boiling point. Boll for a few min utes, skim carefully, and bottle and cork tightly when cold.

closely and leave for 3 or 4 days. Then strain through muslin, measure the liquid, and allow sugar in the above proportion. Boil together for 20 min utes, skim carefully, and leave till cold. Then bottle and cork securely and store In a cool, dry place. This im proves with keeping. BLACK-CURRANT VINEGAR. To each pint of black-currant juice allow % lb. preserving sugar, and to each pint of syrup allow 3 gills of white wine vinegar and % gill brandy. Pick and wash the currants and put them into an enameled saucepan with just enough water to cover the bot tom. Cook them over a gentle heat until the juice flows freely, stuping all the time. Then strain the fruit through a hair sieve or jelly-bag und leave to drip. Measure the juice, add sugar, and boil together for 20 minutes, skimming carefully. Allow this to cool before adding the vinegar and brandy. Pour into bottles and cork tightly. Note.—few fresh currant leaves may be washed and cooked along with the currants. CRANBERRY VINEGAR. Make In the same way as Gooseberry Vinegar, using cranberries in place of gooseberries. GOOSEBERRY VINEGAR. To 3 lbs. ripe green gooseberries al low 3 pts, white wine vinegar, and to 1 pt. liquid allow 1 lb, preserving sugar. Pick and wash the gooseberries, and bruise them to a pulp in a wooden basin or unglazed jar. Then pour on the vinegar, cover closely, and leave standing for 9 or 10 days, stirring fre quently. At the end of this, strain off the liquid through a fine hair sieve or jelly-cloth, and leave it to drip. Meas ure the liquid and allow«sugar in the above proportion. Put both sugar and liquid into a preserving pan, dissolve over the fire, bring to the boil, and boil for 10 minutes. Skim carefully and then leave until cold, when it may be bottled and securely corked. MULBERRY VINEGAR. To 1 Qt. white wine vinegar allow m lbs. mulberries and to 1 pt. liquid allow 1 lb. sugar. .... Choose sound, ripe mulberries, put them into an earthenware vessel, and pour a little of the vinegar over them. Cover and leave to soak for 24 hours. Then mash down the fruit with a wooden spoon or mallet and add the rest of the vinegar. Cover again and let the mixture stand for 4 or B days longer, stirring well daily. Then strain off the vinegar, measure, and allow sugar In the above proportion. Boll to-*