1928 Giggle Water by Charles S Warnock

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GIGGLE WATER 238. PORT WINE

To 10 gallons prepared cider, add gallons good Port wine, 25^ quarts wild grapes (clusters), 2 ounces bruised rhatany root, ^ ounce tincture of kino, ^ pound loaf sugar, Yz gallon spirits. Let this stand 10 days; color if too light, with tincture of rhatany, then rack it off and fine it. This should be repeated until the color is perfect and the liquid clear.

239. RAISIN WINE 5 pounds of raisins, 4 gallons of water. Put them into a cask. Mash for a fortnight, frequently stirring, and leave the lung loose until the active fermentation ceases; then add pints of brandy. Well mix, and let it stand till fine. The quantity of raisins and brandy may be al tered to suit.

240. RAISIN WINE WITH SUGAR To every gallon of soft water 4 pounds of fresh raisins; put them in a large tub; stir frequently, and keep it cov ered with a sack or blanket. In about a fortnight the fer mentation will begin to subside; this may be known by the raisins remaining still. Then press the fruit and strain the liquor. Have ready a wine cask, perfectly dry and