1928 Giggle Water by Charles S Warnock

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GIGGLE WATER

243. RHUBARB WINE To each gallon of juice add i gallon of soft water, in which 7 pounds of brown sugar have been dissolved. Fill a keg or a barrel with this proportion, leaving the bung out, and keep it filled with sweetened water as it works over until clear; then bung down or bottle as you desire. These stalks will furnish about ^ their weight in juice, or from 1600 to 2000 gallons of wine to each acre of well cultivated plants. Fill the barrels and let them stand until spring, and bottle, as any wine will be better in glass or stone. 244. SHERRY WINE To 5 gallons prepared cider add I quart spirits, ^4 of a pound of raisins, ^ good sherry, and a few drops oil of bitter almonds (dissolved in alcohol). Let it stand 10 days, and draw it off carefully. Fine it down, and again rack it into another cask. 245. LONDON SHERRY WINE 12 pounds chopped raisins, 3 gallons soft water, I pound sugar, 14 ounce white tartar, 2 quarts cider. Let them stand together in a closed vessel one month; stir fre quently. Then add i quart of spirits, pound wild cher ries bruised. Let them stand i month longer and fine with isinglass. ;