1928 Giggle Water by Charles S Warnock

GIGGLE WATER 109 if only a few quarts are desired, we do it with a strainer and a pair of squeezers; if a large quantity is desired, put the grapes into a cheese-press made particularly clean, put ting on sufficient weight to extract the juice of a full hoop of grapes, being careful that none but perfect grapes are used, perfectly ripe and free from blemish. After the first pressing, put a little water with the pulp and press a second time, using the juice of the second pressing with the water to be mixed with the clear grape juice. If only a few quarts are made, place the wine as soon as mixed into bottles, filling them even full, and allow to stand in a warm place until it ferments, which will take about 36 hours usually; then remove all the scum, cool, and put into a dark, cool place. If a few gallons are desired, place in a keg, but the keg must be even full, and after fermen tation has taken place and the sciun removed, draw off and bottle, and cork tight. 227. HOT BEER Turn 5 quarts of water on 6 ounces of hops; boil three hours. Strain off the liquor; turn on 4 quarts more of water, and 12 spoonfuls of ginger, and boil the hops 3 hours longer. Strain and mix it with the other liquor, and stir in 2 quarts of molasses. Brown, very dry, pound of bread, and put in,—rusked bread is best. Pound it fine, and brown it in a pot, like coffee. After cooling to be about lukewarm, add i pint of new yeast that is free from salt. Keep the beer covered, in a temperate situa-