1918 Home Brewed Wines and Beers and Bartender's Guide

HOME BREWKD WINES, BEERS, IjIQUELiltS, ETC

1 gallon hot water: acetic ether, >4 pint; bruised raisins, 6 lbs.; tlnct. kino, 2 oz.; sugar, 3 lbs.; color with sugar coloring. Stand 14 days, and draw off. FRENCH BRANDY. Pure spirits, 1 gallon; best French brandy, or any kind you wish to imi tate, 1 qt.; loaf sugar, 2 oz.; sweet spir its of niter, % oz.; few drops of tinc ture of catechu, or oak bark, to rough en the taste if desired, and color to suit. PALE BRANDY. Is made the same as the above recipe, using pale instead of the French, and using only 1 oz. of tincture of kino for every five gallons. COGNAC BRANDY. To every 10 gallons of pure spirits add 2 qts. New England Rum, or 1 qt. Jamaica Rum, and from 30 to 40 drops of oil cognac put in half a pint of al cohol, and color with burnt sugar to suit. BRITISH COGNAC BRANDY. Clean spirit (17 up), 100 gallons; high flavored cognac, 10 gallons; oil of cassia, 1% oz.; oil of bitter almonds (es sential), % oz.; powdered catechu, 10 oz.; cream"of tartar (dissolved), 16 oz.; Beaufoy's concentrated acetic acid, 3 lbs.; coloring (sugar), 1 qt. or more. Put the whole into a fresh emptied brandy piece, and let remain a week. Occasionally agitate, then let stand to settle. BRANDY BITTERS. Bruised gentian, 8 oz.; orange peel, 5 oz.; cardamoms, 3 oz.; cassia, 1 oz.; cochineal, 14 oz.; spirit, 1 gallon. Di gest for 1 week, then decant the clear, and pour on the dregs, water, 5 pints Digest for 1 week, decant, and mix the two tinctures together. CIDER WITHOUT APPLES. To each gallon of cold water, put 1 lb. common sugar, 14 oz. tartaric acid 1 tablespoonful of yeast, shake well" make in the evening, and it will be fit for use next day. Make in a keg, a few gallons at a time, leaving a few quarts to make into ne.xt time; not us ing yeast again until the keg needs rinsing. If it gets a little sour make a little more into it, or put as much water with it as there is cider, and put it with the vinegar. If it is de sired to bottle this cider by manufac turers of small drinks, proceed as fol lows: Put in a barrel 5 gallons hot water, 30 lbs. brown sugar, % lb. tar taric acid, 25 gallons cold water s pints of hop or brewers' yeast worked

orange peel, 2% oz.; cinnamon, % oz.; anise seed, % oz.; coriander seed, % oz.; cardamon seed, % oz.; unground Peruvian bark, % oz.; gum kino, % oz.; bruise all these articles, and put them into the best alcohol, 1 pt.; let it stand a week and pour off the clear tincture: then boil the dregs a few minutes in 1 quart of water, strain, and press out all the strength; now dissolve loaf sug ar, 1 lb., in the hot liquid, adding 3 quarts cold water, and mix with spirit tincture first poured off, or you can add these, and let it stand on the dregs if preferred. TO GIVE BEER THE APPEARANCE OF AGE. Add a few handfuls of pickled cu cumbers and Seville oranges, both chopped up. This is said to make malt liquor appear six months older than it really is. ROOT BEER. For 10 gallons beer, take S lbs. com mon burdock root, or 1 oz. essence of sassafras; % lb. good hops; 1 pint corn, ro.asted brown. Boil the whole in 6 gallons of pure water until the strength of the materials is obtained; strain while hot into a keg, adding enough cold water to make 10 gallons. "When nearly cold, add clean molasses or syrup until palatable,—not sickishly sweet. Add also as much fresh yeast as will raise a batch of 8 loaves of bread. Place the keg in a cellar or other cool place, and in 48 hours you will have a keg of first-rate sparkling root beer. ROOT BEER NO. 2. For each gallon of water to be used, take hops, burdock, yellow dock, sar- saparilla, dandelion, and spikenard roots, bruised, of each % oz.; boil about 20 minutes, and strain while hot, add 8 or 10 drops of oils of spruce and sassafras, mixed in equal proportions, when cool enough not to scald your hand, put in 2 or 3 tablespoons of yeast; molasses, % of a pint, or white sugar, % lb., gives it about the right sweetness. SUPERIOR GINGER BEER. Ten lbs. of sugar; 9 oz. of lemon juice; % lb. of honey, 11 oz. of bruised ginger root; 9 gallons of w.ater; 3 pints of yeast. Boil the ginger half an houn in a gallon of water; then add the rest of the water and the other ingredients, and strain it when cold. Add the white of an egg, beaten, and % oz. of essence of lemon. Let it stand four days, then bottle, and it will keep many months. BRANDY. To 40 gallons of pure or neutral spir its, add 1 lb. crude tartar, dissolved in