1918 Home Brewed Wines and Beers and Bartender's Guide

HOME BREWED WINES, BEERS, I/IQtnETDRS. ETC.

the white pith and seeds, and put in the remainder of the fruit cut In pieces. A little whole g-lnger may also he add ed. Boil all gently for 20 minutes, leave until lukewarm, and add the yeast spread on a piece of toast. Cover again and leave for 2 days. Then put the liQuor into a cask, hung down, and leave for 2 months or longer. Bottle and cork for use. NOTE: Cowslip flowers may ho com- hlned with the dandelion petals if de sired. A DBIilOIOUS SUMMER DRINK. Two oz. root ginger (best Jamaica), ^ oz. tartaric acid, 20 drops essence of lemon, 3 Ihs. preserving sugar, 6 Qts. boiling water, G qts. cold water, 1 oz. yeast, 1 dessertspoonful castor sugar. . Put the sugar into a large crock, sprinkle over it the tartaric acid, and add the essence of lemon. Make an infusion with the ginger by first well crushing it, and pouring over it 2 otsi of the boiling water. Allow this td stand for 10 minutes, then strain the liquid through a linen cloth to remove all sediment, and add it to the sugar. Prepare two more Infusions in the same way, straining them and adding them to the sugar. Next add the cold water, which will cool the brew to the right temperature for adding the yeast. Mix the yeast with the sugar until creamy, and add it to the other ingred ients. Cover all with a thick cloth and leave to stand for 24 hours, after which it is ready to skim and bottle. This beverage may be drunk at once, but it is better for remaining In bottle for a few days, and at its best a week after bottling. ELDERBERRY WINE. To 7 lbs. elderberries allow 3 gallons boiling water; to each gallon of juice allow 3 lbs. preserving sugar, 1 lb. raisins, % oz. ground ginger, 6 cloves, 1 dessertspoonful brewers' yeast or 44 oz. compressed yeast, and 1 gill brandy. Gather the berries when quite ripe and pick them from the stalks. Put them into a large crock or tub, bruise them down, and pour the boiling water over. Cover closely and leave for 24 bours. Then strain through a fine sieve or jelly bag, measure the liquid, and put It into a preserving pan. Add sug ar, raisins, ground ginger, and cloves in the above proportion, bring slowly to the boil, and boil for 1 hour, skim ming when necessary. Now let the liquid stand until lukewarm, then turn it into a clean, dry cask, and put in the yeast spread on a piece of toast. Cover the bunghole with a folded cloth, ajid leave for a fortnight Then add the brandy, and bung the cask tightly. In about 6 months' time the wine will be ready to bottle. 0

ELDER.FLOWER WINE, To 1 gallon water allow 2 or 3 lbs. sugar, 1 qt. elder-flowers, the juice of 1 lemon, I tablespoonful yeast 1 white of egg, 1 lb. raisins, and 1 pt. white wine. Boil the water and sugar for one- half hour and skim carefully. Take the elder-flowers when they are begin ning to fall, free them from all stalks, P.nt them into a tub, and pour the liquid bcfiling hot over them. Whe^i lemon juice and yeast Jttr well, cover, and leave to ferment for 3 days. Then strain, add the white of egg well beaten, and stir it in. Chop tbe raisins, put them into a cask, and Poitr In the liquid. Add the wine, bung lightly until fermentation has ceased, then close up. Leave for 6 months be fore bottling. ENGLISH CHAMPAGNE, xiTi? gallons water allow 4% lbs. Hlo? ^ currants, a little yeast, and % oz. Isinglass. v/ater and sugar Into a saucepan and boil them for half hour, work for 2 days, and strain through a jelly-bag or sieve. Now put the liquid into a cask just ®uough to hold it; when fer mentation has ceased, add the Isinglass# close up tightly. Leave for a month and then bottle, putting a small lump of sugar Into each bottle. gallon boiling water allow 1 to 1(4 lbs. loaf sugar, 1 oz. whole ginger (or less), 2 lemons, % oz. cream of tar tar, % oz. compressed yeast, and S teaspoonful powdered sugar. Put the sugar, cream of tartar, and bruised ginger into a large vessel. Wipe the lemons, peel off the yellow rind very thinly, remove all the white pith, and cut the remainder of the lem ons into thin slices. Add the peel and slices to the other ingredients, and pour the boiling water over. Cover and allow this to stand until luke warm, stirring now and again until the sugar is dissolved. Then add the yeast, which has been mixed until liquid with the powdered sugar. Leave all standing in a moderately warm place for 24 hours. Then akim and strain free of sediment. Bottle and tie down, or use screw-top bottles or a jar with a tap. The ginger beer will be ready for use In 2 or 3 days. GINGER POP, ;,To 2 granons water allow 2 oz. whole ginger, 1 oz. cream of tartar, i% lbs. GINGER BEER. , if required. Pick the cur- tuem into a vessel without pour over the liquid Cover and leave until Then put In a little yeast boiling hot.