1918 Home Brewed Wines and Beers and Bartender's Guide

HOME BREWED WTCNES, BEERS, MQUEURS, ETC.

into paste with % lb. flour, and 1 pint water. Put altog-ether in a barrel, which it will fill, and let it work 24 hours— the yeast running out at the bung all the time, by putting in a little occasion ally to keep it full. Then bottle, putting in 2 or 3 broken raisins in each bottle, and it will nearly equal champagne. CniBR CHA3IPAGNE NO. 1. Good cider, 20 gallons; spirit, 1 gal lon: honey or sugar. 6 lbs. Mix and let them rest for a fortnight; then fine with skimmed milk, 1 quart. This, put up in champagne bottles, silvered and labeled, has often been sold for cham pagne. It opens very sparkling. CIDER CHAMPAGIVE NO. 2. Good pale vinous cider, 1 hogshead- proof spirit (pale), 3 gallons; honey or sugar, 14 lbs. Mix, and let them remain together in a temperate situation for one month; then add orange-flower wa.. ter, 1 qt., and fine it down with skim med milk, % gallon. This will be very pale; and a similar article, when bot tled in champagne bottles, silvered and labeled, has been often sold to the ig norant for champagne. It opens very brisk, if managed properly. BRITISH CHAMPAGNE. Loaf sugar, 56 lbs.; brown sugar (pale), 4.8 lbs.; water (warm), 45 gal lons; white tartar, 4 oz. Mix, and at a proper temperature add yeast, 1 nt • afterwards add sweet cider, 5 gallons- bitter almonds (bruised), 6 or 7 in number; pale spirit, 1 gallon; orris powder, % oz. CIDER—TO KEEP SWEET. 1st. By putting into the barrel be fore the cider has begun to work about a half pint of whole fresh mustard seed tied up in a coarse muslin bag. 2nd Rv burning a little sulphur or sulphur match in the barrel previously to nut ting in the cider. 3rd^ By the W of % of an ounce of the bi-sulphite of linili to the barrel. This article is the Drel serving powder sold at rather a high price by various firms. - TO NEUTRALIZE WHISKEY TO MAKE VARIOUS LIOUORS. Si.-'"- u,1 gin. Take 100 gallons of clear rcntin„j spirits; add, after you have killed the oil well, 1% ounces of the oil of Bug llsh Juniper, % oz. of angelica esse^c^" % oz. of the oil bitter almonds." % oz

of the oil of coriander, and % oz. of the oil of caraway; put this into the recti fied spirit and well rummage it up; this is what the rectifiers call strong gin. To make this UP, as it is called by the trade, add 45 pounds of loaf-sugar, dissolved; then rummage the whole well up together with 4 oz. of roche alum. For finings there may bo added 2 oz. of salts of tartar. HOLLAND GIN. To 40 gallons of neutral spirits, add 2 oz. spirits niter; 4 lbs. of loaf sugar; 1 oz. oil juniper; % oz. oil caraway. The juniper and caraway to be first cut in a quart of alcohol; stand 24 hours. TO REDUCE HOLLAND GIN. To 25 gallons pure Holland gin, add 25 gallons pure French spirit; % gal lon of white sugar syrup; mix thor oughly. CORDIAL GIN. Of the oil of bitter almonds, vitriol, turpentine, and juniper, % drachm each; kill the oils in spirits of wine; 15 gallons of clean, rectified proof spirits, to which add 1 drachm of coriander seeds, 1 drachm of pulverized orris root, % pint of elder-flower water, with 10 lbs. of sugar and 5 gallons of water or liquor. ENGLISH GIN. Plain malt spirit, 100 gallons; spirits of turpentine, 1 pint; bay salt, 7 lbs. Mix and distill. The difference in the flavor of gin is produced by varying the proportions of turpentine, and by occasionally adding a small quantity of juniper berries. ST. CROiX RUM. To 40 gallons p. or n. spirits, add 2 gallons St. Croix Rum; 2 oz. acetic acid; 1% oz. butyric acid; 3 lbs. loaf sugar. JAMAICA RUM. To 45 gallons New England rum, add 5 gallons Jamaica rum; 2 oz. butyric ether; % oz. oil of caraway, cut with aloohol; 95 per cent. Color with sugar coloring. JAMAICA RUM NO. 2. To 36 gallons pure spirits, add 1 gal lon Jamaica rum; 3 oz. butyric ether; 3 oz. acetic ether; ',4 gallon sugar syrup. Mix the ethers and acid with the Ja maica rum, and stir it well in the spir it. Color with burnt sugar coloring. SANTA-CRUZ RUM. To 50 gallons pure proof spirit, add 5 gallons Santa-Cruz rum; 5 lbs. refined