1919 Home made beverages

Wines and Wine Making

copper, with the water, sugar and ginger, bruised; boil for 1 hour, skimming frequently. Turn the whole into a, large earthenware bowl or wooden tub, allow the liquid to stand until milk-warm, then stir in the yeast. On the following day put the preparation into a clean, dry cask, add the lemon juice, and bung lightly. Stir the wine every day for a fortnight, then tighten the bung. Let the wine remain undisturbed for 3 or 4 months, when it may be bottled for use. 2. — Water, 6 gal.; loaf sugar, 14 lb.; whole ginger, bruised, 6 oz.; Muscatel or other good raisins, 21b.; isin- glass, J-ij oz . ; lemons, 6 ; brandy, 1 pt. (if possible) . Remove the peel of the lemons as thinly as possible, and boil it with the water, sugar and ginger for half an hour. Mean- while, stone and halve the raisins, put them into an earthenware bowl, pour the liquid over them when nearly cold, add the lemon juice and yeast. Stir it every day for a fortnight, then add the isinglass, previously dissolved in a little warm water, and drain into a clean, dry cask. Let the wine remain closely bunged for about 3 months, then bottle for use. 3. — This is an excellent stomachic, and is very popular in England as a cheap substitute for a grape wine: Sugar, 12 lb.; water, 3J^ gal.; ginger, 4 oz. Boil them together for half an hour; when cooled to 75° add the rinds of 6 lemons and some good yeast; let it ferment for 10 or 14 days, then add 1 pt. of brandy (if convenient) and bottle it for use. 4. — To 9 gal. of water allow 27 lb. of loaf sugar, 9 lemons, 12 oz. of bruised ginger, 3 tablespoonfuls of yeast, 2 lb. of raisins, stoned and chopped, and 1 pt. of brandy. Boil together for 1 hour in a copper (let it previously be well scoured and beautifully clean) the water, sugar, lemon rinds and bruised ginger. Remove every particle of scum as it rises, and when the liquor is sufficiently boiled put it into a large tub or pan, as it must not remain in the copper. When nearly cold, add the yeast, which must be thick and very fresh, and the next day put all in a dry 185