1918 Home Brewed Wines and Beers and Bartender's Guide

HO]ME BREWED WINES, BEERS, MQUEDRS, ETC.

Boil the water and honey together, letting them reduce slightly in quan tity, and sltimming when required. Wipe the lemons, cut them in pieces, and pour some of the liquor over them. Pour the rest of the liquor into a tub. Stir the cowslips, cover, and let them stand all night. Next day add the lem ons with their liquor, the sweet briar, and a little yeast. Stir well, cover, and leave to work for 3 or 4 days. Then strain off and put into a cask. Leave for 6 months before bottling. COWSLIP WIJVE. To 2 gallons water allow 2% lbs. sugar, 2 lemons, and 4 qts. cowslip flowers. Put the water and sugar into a pre serving pan, bring to the boil, and boil for % hour, carefully removing any scum that rises. Then pour this liquid into a tub over the thinly peeled rind of the lemons and leave to cool. When cold add the strained Juice of the lem ons and the cowslip flowers, using only the tops. Cover and leave the mixture to stand for 2 days, stirring well every 2 or 3 hours. Then put It into a barrel and let it stand 3 weeks or a month. When bottling put a lump of sugar in each bottle. Another Way.—To 1 gallon water al low 3 lbs. sugar, 2 lemons, 1 Seville orange, 1 qt. dried cowslip flowers, a sprig of borage and sweet briar, and % oz. compressed yeast. Gather the flowers on a fine day, and Pick them free from stalks and green. Spread them out on trays or sheets of paper to dry, turning them frequently. They can then be stored in paper bags until it is convenient to make the wine. Boil the sugar and v/ater for % hour, adding, if procurable, the borage and sweet briar, and lifting them out at the end of the boiling. Put the rind of the lemons and orange into a tub and pour the liquid boiling hot over them. Let it cool, then stir in the cowslip flowers, the strained juice of the fruit, and the yeast creamed with a little sugar. Cover with a cloth and leave undisturbed for 2 days. Then turn all into cask; add a little brandy if liked. When fermentation has ceas ed, bung closely, and leave 3 months at least' before bottling. CLMIANT WINE. To 1 gallon bruised currants allow 2 gpJlons water, 3 lbs. or more sugar, and % pt. brandy and sherry mixed. Either red or white currants may be used, or a mixture of the two. Gather them when ripe on a dry day, and pick them from the stalks. Put them into a tub, crush them well, and then meas ure. Add water and sugar in the above proportion, mix well, and cover with a thick cloth or blanket. Leave this

standing in a cool place to ferment, stirring it at least once a day for 8 or 4 days. Then strain through a hair sieve and put the liquid into a cask, reserving some for filling up. When fer mentation has ceased add the sherry and brandy and put in the bung. Leave 6 months at least before bottling. CURRANT AND RASPBERRT VPINE. To 1 gallon of fruit juice allow 2 qts. water, and to 1 gallon of this liquor allow 3 lbs. sugar and a little brandy. ; Take about equal quantities of rasp- I berries and red currants. Strip the currants from their stalks and look over the raspberries carefully. Bruise them in a sieve over a tub, and add water that has been boiled and allowed to become cold in the above propor tion. Mix well and stand to ferment. To every gallon of this liquor add sug ar in the proportion given above, stir well, and put into a cask, reserving some for filling up. Put a light cover ing over the bunghole, and keep filling up the cask until fermentation has ceased. Then add a little or no brandy, and stop the hole securely. Keep 6 months or more before bottling. DAMSON TnjiE. To 8 lbs. damsons allow 1 gallon boiling water, and to 1 gallon juice al low 3 lbs. or more sugar. Select ripe damsons, and let them be perfectly dry and sound. Small dam sons are the best for the purpose. Wipe them, remove the stalks and weigh. Put them into a wooden tub or crock, and bruise them gently. Then pour the boiling water over, and cover close ly to keep in the steam. Let this stand for 4 days, stirring at frequent inter vals. Then strain off the liquor, and add sugar in the above proportion. When this is dissolved, pour all into a clean, dry cask. Brandy may then be added in the proportion of from 1 to 2 gills to the gallon. Cover the bung- hole lightly until fermentation ceases, then close up tightly, and leave undis turbed for a year. Bottle and cork, putting a lump of sugar into each bot tle, store In a dry, cool place, and this wine will keep well. DANDELION WINE. To 1 gallon dandelion petals allow 1 gallon boiling water, 1 orange, 1 lem on, 3 to 4 lbs. sugar, and 1 tablespoon- ful brewers' or % compressed yeast. Pick the petals from the flowers, which must be freshly gathered. Put them into a vessel and pour freshly boiled water over them. Cover and leave to stand 10 to 12 days, stirring occasionally. Then strain oft and put ' the liquor into a preserving pan with, the sugar. Add the thlqly peeled rli^ of the orange and lemon, remove aal j i