1919 Home made beverages

Wines and Wine Making

pour the whole into a cask. Bung lightly for a few days until fermentation subsides, then add the isinglass, dis- solved in a little warm water, and the brandy, and tighten the bung. Let the cask remain undisturbed for 6 months, then rack the wine off into bottles, cork and seal them securely, and keep for at least a year before using. 6. Hock, British Red. — From cream of tartar, 1J£ oz; tartaric acid, J^ oz. (both in very fine powder) ; juices of the purple plum, ripe apples, and red beet, of each (wanned), 5 pt.; lemon juice, 1 pt.; with white sugar, 2J^ lb. per gal. Honey Wine (Metheglin). — 1. — Three and a half lb. of honey, 1 qt. of white currant juice, 2 gal. of boiling water, 1-3 of an oz. of cream of tartar, 1 pt. of brandy. Mix all together but the brandy, and stir until the honey is dissolved. Let it remain until fermentation ceases, then strain, add the brandy, bottle and cork securely. 2.— Or dissblve 4J^ lb. of honey in 5 qt. of boiling water in which 1 oz. of hops has been simmered for 20 minutes, and, when cool, stir in 2 or 3 tablespoonfuls of yeast. When fermentation has ceased, 6train into bottles and cork securely. Kola. — Kola nuts, in coarse powder, 1 oz.; sherry wine, 30 oz. Macerate for 8 days, and filter. This wine may also be made with roasted kola nuts, which give a better tasting preparation, and it is none the worse for the addi- tion of a little sugar. Lemon Wine. — 1. — Ten lemons, 4 lb. of loaf sugar, 4 qt. of boiling water, 1 tablespoonful of brewer's yeast. Remove the rinds of 5 lemons in thin fine strips, and place them in a wooden tub or earthenware bowl. Boil the sugar and water together for J^ an hour, then pour the syrup over the lemon-peel. When cool, add the strained juice of the 10 lemons, stir in the yeast, and let the vessel stand for 48 hours. At the end of this time, strain into a cask, which the wine must quite fill, bung loosely until fermenta- tion ceases, then tighten the bung, and allow the cask to 189