1918 Home Brewed Wines and Beers and Bartender's Guide

HOME BREWED WINES, BEERS^, TjIQXIEURS, ETC.

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thera do-am thoroughly. Then add the rest of the water, and stir all briskly for a few minutes. jCover the two with a thick cloth and leave standing 4 or 5 days, stirring the contents frequent- Iv. Then strain off, measure, and add ^ sugar in the above proportion. Pour the mixture into a cask, bung lightly, and let it ferment thoroughly for about 3 weeks. Keep the cask in a cool, dry place and be careful it is not shaken. Then bottle and cork securely, and keep the bottles on their sides. In about 8 months the wine will be fit to, use. GOOSEBERRY WINE. To 4 lbs. gooseberries allow 4 qts. cold watei-, and to 1 gallon juice allow 3 lbs. preserving sugar, from 1 to 2 gills gin, and a little isinglass. Gather the gooseberries in dry weath er and before they are quite ripe. Top and tail them, then wash and drain. Put them into a tub, bruise them well, and pour the cold water over. Cover and stand 3 Or 4 days, stirring occa sionally. Then strain through a jelly- bag or fine sieve, measure the liquid, and add sugar in the above proportion. When this is dissolved, pour all into a clean barrel. Cover the hunghole lightly, and when fermentation has ceased, add the gin and a little Isinglass, which will help to clear the wine. Close the bunghole, and leave for 6 months. The wine may then be bottled, but should be kept for some months until the sweetness has gone off before drinking. GRAPE WINES- To 1 gallon bruised grapes allow i gallon water, from 3 to 4 lbs. sugar, % oz. isinglass, and a little brandy. The grapes must be free from blem ish and not over-ripe. Part of them at least should be black. Strip them from their stalks, wash them, and then bruise them well in .a wooden tub, but without crushing the seeds. Add water in the above proportion, cover the tub/j and leave to stand for a week, stirring occasionally. Then strain carefully through a jelly-bag or fine sieve. Add the sugar and let dissolve, then pour all into a cask. Leave the hung cov ered lightly until the hissing has ceas ed, then add the brandy (about 1 gill). Half an ounce of hitter almonds cut in pieces may also be added. Tie the isinglass in muslin, attach It to the bung, and then close the cask securely. Keep 0 months before bottling, and store 0 months or longer before using 'the wine. TABLE BEER. Malt 8 bushels, hops 7 lbs., molasses as lbs.; hrew for 10 barrels: smaller quantity in proportion. 0

loaf sugar, 1 tableapoonful yeast, aufl a slice o£ toast. .. . Bruise the ginger and place it m a large vessel with cream of tartar ana sugar. Boil the water and pour it over them. Cover and leave until lukewarm. Add the yeast spread on toast, cover again, and stand all night. Then strain through a jelly-cloth or hair sieve, and put into bottles with screw tops or into jars with taps. Leave for 3 days be fore using. GINGER WINE. Take 1 Qt. of 95 per cefit alcohol, and put into it 1 oz. of best ginger root, (bruised and not ground), 5 grains of capsicum, and 1 drachm of tartarlc acid. Let stand one week and filter. Now add 1 gallon of water, in which 1 lb. of crushed sugar has been boiled. Mix when cold. To make the color, boil % oz. cochineal, % oz. of cream tartar, % oz. of saleratus, and oz. alum in a pint of water till you get a bright red color. GINGER WINE To each gallon of water allow 3% lbs. sugar, 2 oz. whole ginger, 2 or 3 lemons, i bitter orange, % lb, raisins, and a little yeast. Wipe the lemons and orange and peel off their yellow rind as thinly as pos sible. Bruise the •ginger and tie it loosely in muslin. Use either Demerara or loaf sugar or half and half. Put into a preserving pan the sugar, orange and lemon rind, and ginger with a por tion of the water. Dissolve slQi.wly over the fire, then slmnior very gently for about an hour, skimming if necessary. Then pour all into an earthenware crock or tub, add the remainder of the water, cover, and leave for 24 hours. Next day strain in the orange and lem on juice, and stir in a little bre\N^rs yeast. Split the raisins and put them into a cask, and pour the li