1919 Home made beverages

Wines and Wine Making

3. — Ferment together 5 gal. white goose- berries, mashed, with 4J^ gal. water. Add 6 lb. sugar, 4J^ lb. honey, 1 oz. finely powdered cream of tartar, 1 oz. dry orange and lemon peel and V% gal. white brandy. This will produce 9 gal. Before the brandy is added the mixture must be strained and put into a cask. Cherry Wine. — Take of cold water 10 gal.; cherries, 10 gal.; ferment. Mix raw sugar, 30 lb.; red tartar, in fine powder, 3 oz.; add brandy, 2 or 3 qt. This will make 18 gal. Two days after the cherries have been in the vat we should take out about 3 qt. of the cherry stones, break them and the kernels and return them into the vat again. Cherry Wine, Black. — 1. — Small black cherries, 24 lb.; sugar, 2 lb. to each gallon of liquor. Bruise the cherries, but leave the stones whole, stir well, and let the mixture stand 24 hours. Then strain through a sieve, add the sugar, mix again and stand another 24 hours. Pour away the clear liquor into a cask and when fermentation has ceased bung it closely. Bottle in 6 months' time. It will keep from 12 to 18 months. Time — To remain in the cask 6 months. Make this in July or August. 2. — Place 12 lb. of cherries, preferably small black ones, on a large dish and bruise them well with a large wooden spoon. Allow them to remain until the following day, then drain them well on a hair sieve and measure the juice into an earthenware vessel. To each quart of juice add J^ lb. of sugar, cover the vessel, let it stand for 24 hours and strain the liquor into a clean, dry cask. Bung closely, but provide the upper part of the cask with a vent plug; let it remain undisturbed for about 6 months, then drain off into bottles. Cork closely, store in a cool, dry place and use as required. 3. — Choose cherries as ripe as possible, without being overripe. They are mashed up or comminuted in some manner and the mass freed from pits is carefully measured. On account of a jelly-like substance in the juice, which makes it hard to handle, a little water is now added to the crushed mass and it is set aside for 24 hours. At the 177 — Gooseberry.