1918 Home Brewed Wines and Beers and Bartender's Guide

H03HE BREWED WINES, BEERS, IJQuii;tiKS, ETC.

lbs. preserving sugar and 3 qts. water. Choose sound ripe apricots, wipe them carefully, stone them, cut them in pieces, and then weigh them. Put the sugar and water into a preserving pan, bring to the boil, and skim if neces sary. Then put in the apricots with some of the kernels, and let them sirn- mer slowly until tender. Now strain the liquor into an earthenware vessel, cover over, and let it stand overnight. Next day pour it into clean dry bottles, add a lump of sugar to each, and cork up. Keep in a cool, dry place and m about 6 months the wine should bq ready for use. N. B.—The apricot pulp if boiled up with a little sugar makes quite a good jam for immediate use. BALM WINE. To 2^ gallons water allow 10 lbs. sugar, ^ lb. balm, and a little yeast. Put the sugar and water into a pre serving pan and boil them slowly for 2 hours, skimming when necessary. Then leave to cool. Pick fresh tops of balm, weigh them, and bruise them down. Then put the balm into a barrel with a little fresh brewers' yeast, and when the liquid is lukewarm pour it over, thorn. Stir the contents of the barrel well, and stand for 24 hours, stirring every now and then. Then close up, and leave in a cool place for 6 or 7 weeks. At the end of this time the wine may be bottled, putting a lump of sugar into each bottle. Cork securely, and keep for some months before drinking. BLACKBERRY WINE. To 1 gallon blackberries allow 1 qt. boiling water, and to 1 gallon of juice from 1 to 2 lbs. sugar. Gather the fruit when ripe and on a fine, dry day. Pick it carefully, meas ure, and put it into a tub or into a ves sel with a tap. Pour the boiling water over, and when cool enough bruise the berries with the hands until they are all broken. Cover and leave for 3 or 4 days, or until the pulp rises to the sur face and forms a crust. Drain off the liquor and add sugar in the above pro portion. Mix well, and when dissolved put into a cask. Leave with the bung- hole lightly covered until fermentation ceases (from 7 to 10 days), and keep the cask well filled up with extra liquor. A little stick cinnamon and brandy or gin may then be added. Close the bunghole tightly, and leave from 6 to 12 months. Then bottle and cork tightly. BLACK-CURRANT WINE. To each gallon of black currants al low 1 gallon of water, and to each gal lon of juice Sli Ibe. or moors of sugar.

sugar, in % gallon water; 3 oz. butyric acid; 2 oz. acetic ether. Color if neces sary. PINEAPPI.E RPM. To 50 gallons rum, made by the fruit method, add 25 pineapples sliced, and 8 lbs. of white sugar. Let it stand two weeks before drawing off. RUM SHRUB. Tartaric acid, 5 lbs.; pale sugar, 100 lbs.; oil lemon, 4 drs.; oil orange, 4 drs.; put them into a large cask (SO gallons) and add water, 10 gallons. Rummage till the acid and sugar are dissolved, then add rum (proof), 20 gallons; wa ter to make up 55 gallons in all; color ing, 1 ut. or more. Fine with 12. eggs. The addition of 12 sliced oranges will improve the flavor. AROMATIC SCHIEDAM SCHNAPPS (To Imitate.) To 25 gallons good common gin, 5 over proof, add 15 pts. strained honey; 2 gallons clear water; 5 pts, white sug ar syrup; 6 pts, spirit of nutmegs mix ed with the nitric ether; 5 pts. orange- flower water; 7 qts. pure water; 1 oz. acetic ether; 8 drops oil of wintergreen, dissolved with the acetic other. Mix all the ingredients well; if necessary, fine with alum and salt of tartar. BATAATA ARRACK. To 12 gallons pale rum, add 2 oz. flowers of benzoin; % oz. balsam of Tolu; 1 oz. sliced pineapple. Digest with occasional agitation for a month; then add % pt. raw milk agitated well for 15 minutes, and rack in a week, a fine imitation. BOURBON WHISKEY. To 100 gallons pure proof spirit, add 4 oz, pear oil; 2 oz. peiargonic ether; 13 drs. oil of wintergreen, dissolved in the ether; 1 gallon wine vinegar. Color with burnt sugar. IRISH OR SCOTCH WHISKEY. To 40 gallons proof spirits, add 60 drops of creosote, dissolved in 1 qt. of alcohol; 2 oz. acetic acid; 1 lb. loaf sugar. Stand 48 hours. MONONGAHELA WHISKEY. To 40 gallons proof spirits, add 2 oz. spirits of niter; 4 lbs. dried peaches: 4 lbs. N. O. sugar; 1 qt. rye (burnt and ground like coffee); H lb. all-spice; % lb. cinnamon; % lb. cloves. Put in the ingredients, and after standing 5 days, draw it off, and strain the same, if nec essary. APRICOT WINE. To 6 lbs. prepared apiloots allow 8