1919 Home made beverages

Wines and Wine Making

The addition of an equal quantity of fruit and sugar in- creases the strength. 2. — Add to 10 gal. prepared cider, 2 gal. genuine port wine, 2 qt. best cognac brandy, 1 pt. simple syrup, 1 lb. bruised raisins, 1 oz. tincture kino, % oz. extract rhatany, 3 qt. proof spirits. Allow it to stand for 2 weeks, rack, fine, and repeat, if necessary. Keep the wine cool. 3. — Strong old cider, 6 gal.; elderberry juice, 4 gal.; sloe juice, 3 gal.; sugar, 28 lb.; powdered extract of rhatany, 1 lb.; at time of racking add brandy, H gal-; good port wine, 2 gal. Quinine Wine. — Break into small pieces 1 oz. of sul- phate of quinine and put it into a glass jar with 2 oz. of 90% alcohol; let the quinine infuse for 24 hours; add 1 qt. of claret, and let it remain thus for 12 days; then filter the wine through a felt bag, and bottle for use. The above quantity of quinine may be dissolved, without the addition of alcohol, in any of the following wines: Madeira, Marsala, Malaga, Lunel, or Alicante. Raisin Wine. — 1. — To each lb. of raisins allow 1 gal. of cold water, 2 lb. of good preserving sugar, 1 tablespoon- ful of yeast. Strip the raisins from the stalk, put them into a large boiler or clean copper, with the water, simmer gently for about 1 hour, then rub them through a sieve. Dissolve the sugar in the liquid, and add the raisin pulp and the yeast, let the vessel stand covered for 3 days, then strain the liquid into a cask. Bung loosely until fer- mentation ceases, then tighten the bung, and allow the cask to stand for at least 12 months before racking the wine off into bottles. 2. — With Cider. — Good cider, 8 gal.; Malaga raisins, 15 lb.; French brandy, 1 bottle; sugar candy, 3 oz.; the rind of 3 lemons. Strip the raisins from the stalks, halve them, put them into a 9-gal. cask, and pour over them the cider. Bung lightly for 5 or 6 days, then tighten the bung and let the cask stand for 6 months. Raspberry Wine. — 1. — Ripe raspberries, 10 qfc.; boiling water, 10 qt.; good preserving sugar, 61b.; brewer's yeast, 193