1919 Home made beverages

— A Icoholic

Beverages

about a year, if made in lots of over 50 gallons. At the end of this period the clear wine may be carefully siphoned directly into the bottle It will be possible to bottle or use the ordinary sour wine after a settling period of three or four months, but aging in wood makes a better wine. 2. — Ripe Grapes. — Mash sound, ripe grapes well with your hands, in an earthen pan, or, if not with your hands, with a perfectly tasteless stick of wood. Do not crush the seeds; strain the liquor into a cask, gently squeeze the pulp, pouring the remainder of the juice into the cask (strained). Let it stand aside for a fortnight, then draw it off into smother cask, covering up the bunghole with a piece of slate till all fermentation has ceased. Bottle in 6 months, cork, and seal, and it will be drinkable in 12 months' time. 3. — Ten lb. fresh grapes are put into a large jar or crock, 3 qt. boiling water poured over them, and when the water is cool enough to permit of it, squeeze the grapes well with the hand. After allowing the jar to remain 3 or 4 days covered with a cloth, press out the grapes, then add 5 lb. of sugar. Allow it to remain for 1 week, skim and strain carefully, then bottle, corking loosely. After the fermenta- tion is completed strain and seal tightly. 4. — Put 20 lb. of ripe grapes into a stone jar, and pour on 6 qt. of boiling water; when cooled sufficiently squeeze by hand. Cover jar with cloth, let stand for 3 days, then press out the juice; add 10 lb. crushed sugar. After stand- ing a week, seum, strain and bottle, corking loosely. When fermentation is complete strain again and bottle, corking tightly. Lay on side in «ool place. 5.— Sound, not overripe grapes; to each lb. allow 1 qt. of cold water; add to each gal. of liquid obtained from the grapes 3 lb. of loaf sugar, \i pt. of French brandy, and J£ oz. of isinglass. Strip the grapes from the stalks, put them into a wooden tub or earthenware bowl, and bruise them well. Pour over them the water, let them stand for 3 days, stirring frequently, then strain through a jelly bag or fine hair sieve. Dissolve the sugar in the liquid, then 188