1919 Home made beverages

Wines and Wine Making

or fine hair sieve, and drain the fruit thoroughly, but do not squeeze it. Stir in the sugar, and when quite dissolved turn the wine into a clean, dry cask. BuDg loosely until fermentation has entirely subsided, then tighten the bung, and allow the cask to remain undisturbed for 3 months. At the end of this time rack the wine off care- fully, straining that near the bottom of the cask repeatedly until quite clear. Scald and drain the cask, replace the wine, add the brandy (if convenient), bung lightly, let it remain 2 months longer in the cask, and then bottle. Rhubarb Wine. — 1. — Rhubarb, 25 lb.; cold water, 5 gal.; to each gal. of liquid thus obtained add 3 lb. of either loaf or good preserving sugar and the juice and very thinly pared rind of 1 lemon; to the whole add 1 oz. of isinglass. Wipe the rhubarb with a damp cloth and cut it into short lengths, leaving on the peel. Put k into an earthenware or wooden vessel, crush it thoroughly with a wooden mallet or heavy potato masher, and pour over it the water. Let it remain covered for 10 days, stirring it daily; then strain the liquor into another vessel, add the sugar, lemon juice and rind, and stir occasionally until the sugar is dissolved. Now put it into a cask, and add the isinglass, previously dissolved in a little warm water; cover the bunghole with a folded cloth for 10 days, then bung securely, and allow it to remain undisturbed for 12 months. At the end of this time rack off into bottles and use. 2. — Rhubarb, 20 lb.; cold water, 5 gal.; loaf or good preserving sugar, 12 lb.; French brandy, 1 pt.; barley sugar, }4 lb.; isinglass, 14 °z-; the rind of 2 oranges; the rind of 2 lemons. Wipe the rhubarb with a damp cloth, slice it thinly, put it into a large earthenware or wooden vessel, pour over it the water, and let it stand, closely covered, for 4 days. Strain the liquid through a jelly bag or fine sieve, pressing the pulp as dry as possible without allowing any of it to pass through the sieve. Add the sugar, stir occasionally until dissolved, then turn the preparation into a cask and cover the bunghole with a folded cloth. As soon as fermentation subsides add the 195