1919 Home made beverages

Wines and Wine Making

gr.; distilled water, 2% dr.; dissolve by the aid of heat, and add to sherry wine, 28 oz. Shake well, set aside for some time, then add: Tasteless fluid extract of cascara sagrada, V/^ oz.; sugar, 1J^ oz. Set aside in a cool place for 8 days, and filter. A similar wine, not free from the bitter principle of the bark, may be made by macerating lj^ oz. of cascara sagrada and lj^ oz. of sugar in 30 oz. of sherry for 8 days, and filtering. A Rhamnus frangula wine can be made in the same way. 2. — Cinchona Wine. — a. — White gelatine, 15 gr.; dis- tilled water, 2% dr.; sherry wine, 18 oz. Detannate in the manner directed above, and then add: Simple syrup, 6 oz. tincture of cinchona. 6 oz. After 8 days, filter. b. — May also be made with red wine, or direct from the bark, the quantities being: Gelatine, 15 gr.; distilled water, 2J^ dr.; sherry wine, 30 oz.; cinchona bark, in coarse powder, 10 dr.; sugar, l^j oz. Macerate for 8 days, and filter. In this case care must be taken to have the gelatine and wine reaction complete before adding the cinchona; otherwise the alkaloid may be thrown out by the tannin of the wine. 3. — Improved Quinine Wine. — Gelatine, 15 gr.; dis- tilled water, 2}^ dr.; dissolve, and add to sherry wine, 29J^ oz. Shake, and set aside to clear; then add the fol- lowing solution: Hydrochlorate of quinine, 30 gr.; dilute hydrochloric acid, 30 drops; water, J^ oz. After a week filter. This is double the strength given by Dieterich. Moselle. — British Sparkling Moselle. — From rich cider apples (carefully peeled and garbled), pressed with % of their weight of white plums (previously stoned), and the juice fermented with 23^ lb. double refined sugar per gal., as champagne. 2. Mulberry. — Ripe mulberries, ripe apples, equal quantities; sugar or honey, 1 lb. to the gal. Express the juice, put it into a cask, and add the sugar; ferment with yeast, 1 qt. to every hhd.; catechu, H lb.; red argol, V2 lb. Mulled Wine.— Take % oz. bruised cinnamon, J£ 13 191