1919 Home made beverages

Wines and Wine Making

piece of wood or cane urtil the sugar is quite dissolved. At the end of 48 hours put in the bung and place a small vent peg near the top of the cask. Allow the cask to remain for 12 months in a cool, dry place, when the wine will be ready for use. Apricot Wine. — 1. — Ripe apricots, 12 lb.; loaf sugar, 6 oz. to each qt. liquor. Wipe the apricots, cut them in pieces and let them boil in 2 gal. water. After boiling let them simmer till the liquor is strongly impregnated with the flavor of the fruit. Strain through a hair sieve and put 6 oz. lump sugar to every quart liquor. Boil again, skim very carefully and as soon as no more scum appears put it into an earthen pan. Bottle next day if it is quite clear and put 1 lump of sugar into each bottle. It should be fine wine in 6 months. Two hours to boil. Make this in. August or September. 2. — Sound but not overripe apricots, 12 lb.; loaf sugar, lib.; white wine, 1 pt.; water, 3 gal.; compressed yeast, 1 tablespoonful, or good brewer's yeast, 1 tablespoonful. Remove the stones of the fruit, take out the kernels and cut each apricot into 6 or 8 pieces. Put them into a preserv- ing pan with the water, sugar and about half the kernels and simmer very gently for 1 hour. Turn the whole into an earthenware vessel, let it remain undisturbed until cool, then stir in the yeast. If compressed yeast is used it must previously be mixed smoothly with a little warm water. Cover the vessel with a cloth, let it remain undis- turbed for 3 days, then strain the liquid into a clean, dry cask, add the white wine and bung lightly. At the end of 6 months draw off the wine into bottles, cork them closely, store in a cool, dry place for about 12 months and the wine will be then ready for use. 3. — Firm, ripe apricots, 121b.; loaf sugar; water, 2 gal. Prepare the fruit as directed in the preceding recipe, put it into a preserving pan with 2 gal. of cold water and half the kernels and boil gently for about 1 hour. Strain, return to the pan; to each quart of liquid add 6 oz. of loaf sugar, bring to the boil and remove the scum as it rises. Let the 12 175