1918 Home Brewed Wines and Beers and Bartender's Guide

HOME BREWED WINES, BEERS, LIQUEURS, ETC.

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the currants when ripe and on Strip them from their stalks ana put them Into a large pan or crock, ana bruise them down to extract the the water over them, cover, and leave for 24 hours. Then strain through a fine sieve, pressing the cur- rants'welL Measure the juice, add the sugar, and, when dissolved, pour the '"to a cask, reserving a little lor filling up. Put the cask in a warm Place, place a light cover over the "•"'t the liquid will ferment Keep filling up the cask as the is tvotks out, and when it leaves o' j'??'"?• some brandy, if de- It more to 1 gallon), and , the hole securely. The barrel be filled to about 3 inches oft J"® bung. Leave for 9 months before pottiing, and keep again before drink ing. bttllace and damson wine. To 1% gallons water allow 2 lbs. bul- lace and 10 lbs. damsons, and to each grallon of Juice allow 2% to 3 lbs. sug- ^ little yeast, and some brandy. Pick the fruit carefully, wash it if necessary, and put it in a wooden tub or basin. Bring the water to boiling nlJ-t pour it over the fruit. Then cover and leave standing about n. week, bruising down the fruit every now and then. At the end of this time strain off the liquor, measure it, and ^®'Sh the sugar. Put both into a cask, add a little yeast spread on a piece of warm toast, and leave to ferment. When b®"®, working add a little brandy, fill bp the cask, and close tightly. Leave about 8 months before bottling. CHERRY ViHNE. ,,f® each quart of cherry juice allow lb. preserving sugar. .Small black cherries are best. Gather them when quite ripe, wipe them care fully, and remove the stalks. Put them into a vessel, mash them without breaking the stones, cover, and leave them for 24 hours. Then drain them t^®ll on a hair sieve, pressing out all the juice. Measure this, and add sugar In the above proportion. Cover and leave again until the next day, stirring occasionally until the sugar is dis solved. Pour into a cask that will just hold the mixture, covering the hole lightly. When it has flni.shed working, and no hissing noise is heard, close down tightly and leave for 3 months. Then bottle for use. CLARY WINE. To 1 gallon water, allow 1 qt. clary nowers and tops, 3 Ib.s. preserving sug ar, 14 OB. compressed yeast, and 1 gill or more of brandy.

Gather the tops of the clary when it is in blossom. Put the sugar and water into a saucepan, dissolve slowly over the fire, then boil from 10 to 15 min utes, skimming carefully. Let this syrup cool to a lukewarm temperature and pour it into a clean, dry cask. Add the clary and the yeast mixed until creamy with a teaspoonful of sugar. Stir this 2 or/3 times daily for 4 or 5 days, and when fermentation has ceased, close the bunghole secure ly. Leave for 4 months, draw off care fully from the sediment, add the bran dy, and bottle and cork tightly. Keep the wine for 6 months in a cool place before using. COLTSFOOT WINE. To 1 gallon water allow 2 qts. colts foot flowers, 3 lbs. sugar, % lb. stoned raisins, 1 lemon, 1 bitter orange, and a little yeast. Measure the flowers when freshly ' gathered and spread them out to dry. Then put them into a tub with the rais ins, and the thinly peeled rind of the lemon and orange. Put the sugar and water into a saucepan with the strained juice of the orange and lemon, bring them to the boil, and skim if required. Pour this liquid boiling hot over the flowers, etc., stir for a few minutes, cover, and leave until lukewarm. Then add a little* yeast spread on toast, cover again, and leave to ferment for 4 days. Strain Into a cask, reserving some for filling up. Cover lightly until the fermenta tion has subsided, fill up, adding a gill of brandy if desired. Close tightly, and leave for 6 months before bottling. COMPREY WINE. To 1 gallon water allow 4 or 5 pre pared comfrey roots, and to each gal lon of liquor 3 lbs. sugar and a little yeast. This wine should be made from the comfrey roots in early spring. Clean, peel, and cut up the roots in pieces about 4 or 5 inches long. Boil these in the water until tender, removing the lid to allow the strong smell to escape. Then strain off the liquor, measure it, and allow sugar in the above propor-i tion. Boil the sugar and liquor' togeth er for 94 hour, then pour into a tub and leave until lukewarm. Now add a very little yeast spread on toast, cover, and stand 10 days or more, stirring the mixture every day. At the end of this time put it into a cask or stone jar ta work. The wine will be fit to bottle In 6 or 7 months. COWSLIP MEAD. To 2 gallons water allow 4 lbs. honey, 2 lemons, 1 peck cowslip flowers, a lit tle yeast, and a .sprig of sweet briar.