1919 Home made beverages

Beverages — A Icoholic brandy. Bung the cask securely, and allow it to remain undisturbed for 3 months. Rack the wine into a clean, dry cask, add the very finely pared rind of the oranges and lemons, the barley sugar, finely powdered, and the isin- glass dissolved in a little warm water. Bung the cask securely, store in a cool, dry place for at least 12 months, then bottle, cork securely, store for 6 months longer, when the wine will be ready for use. Sherry Wine (.Imitation). — 1. — To each gal. of strong raisin wine can be added, when racking, 1 orange and 2 bitter almonds, both sliced. By omitting the almonds and adding 2 or 3 green citrons to each 10 gal., this forms Brit- ish Madeira: 2. — From Sour Grapes. — The way an imitation sherry is made in England is to mix equal quantities of new cider and honey, and evaporate to a density so that a fresh egg will float so as to be half immersed. The liquid is then cooled and kept in a stone vessel at a temperature of from 60 to 67° F., until in about 12 or 14 days the peculiar smell of the fermentation is strongly established; then the liquid is put into a barrel, closed up, and placed in a cool cellar to settle; after 3 or 4 days it will be cleared; it is then bot- tled, and six weeks later is fit for drinking. We believe that grape juice may be used in place of cider, but if too acid, sugar and water would only make a kind of lemonade, and spoil the sherry taste, which is not acid. Sugar does not destroy this, but sulphite of lime is the proper material (not sulphate). Strawberry Wine. — Take of cold, soft water, 7 gal.; cider, 6 gal.; strawberries, 6 gal. Ferment. Mix raw sugar, 16 lb.; red tartar, in fine powder, 3 oz.; the peel and juice of 2 lemons; then add 2 or 3 qt. of brandy. This will make 18 gal. Yeast Wine. — Pour 100 parts of water in which 12 to 14 parts of white loaf sugar have been dissolved on to 40 parts of fresh yeast, and allow the whole to ferment at 41° F. The fermented wine is drawn off from the yeast, and may be further fortified by the addition of spirits. 196