1919 Home made beverages

Beverages — A Icoholic precipitate of tartar. The author proves the solubility of tartaric acid in ether, which is denied in most text books. Sour Wine, To Restore. — Take calcined gypsum, in powder, 1 oz.; cream of tartar, in powder, 2 oz. Mix them in a pint or more of brandy (if you have it) ; pour it into the cask; put in also a few sticks of cinnamon and then stir the wine without disturbing the lees. Bung up the cask next day. Sourness in Wine, to Correct a Bad Taste and Sourness. — Put in a bag the root of horseradish cut in bits. Let it down in the wine and leave it there 2 days; take this out and put in another, repeating the same till the wine is per- fectly restored. Formulas for Wines Apple Wine. — 1. — Finest cider, 60 gal.; brown sugar, J^ cwt.; bitter almonds, J^ oz. Mix the cider and sugar and ferment; then rack the mixture and put into the cask the almonds, with 16 or 18 cloves and 3 or 4 pieces of bruised ginger. When fine bottle it and keep it in a cool place. The addition of a small piece of lump sugar to each bottle will make the cork fly out, as from champagne; but do not add this unless you have a very cold cellar to keep it in. 2.— Sugar, 40 lb. ; cider, 15 gal. The cider must be pure and made only from really ripe, sound apples (this is im- portant). If the wine is to be quite sweet, add another 10 lb. of sugar and put all into the cider, letting it stand till dissolved. Put the liquor into a cask, but leave it un- filled to the extent of 2 gal. Put the cask into a cool posi- tion, with the bung out for 48 hours. After this bung it up, but let there be a small vent somewhere — in the bung would do — until the fermentation is over. Then bung up securely and the wine will be ready for consumption in 12 months. There is no racking required in the manufacture of this wine. To remain in the cask 12 months. Make this in January or February. 3. — Put 5 gal. of good cider into a cask it will about % fill, add 10 lb. of loaf sugar and stir occasionally with a 174