1928 Giggle Water by Charles S Warnock

GIGGLE WATER

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I apt to be inferior, and deficient in the flavor of the fruit. The fruit being gathered, it next undergoes the operation of picking, for the purpose of removing the stalks and unripe or damaged portion. It is next put in a tub and well bruised. Raisins are commonly permitted to soak about 24 hours previously to bruising them, or they may be advantageously bruised or minced in the dry state. The bruised fruit is then put into a vat or vessel with a guard or strainer placed over the tap-hole, to keep back the husks and seeds of the fruit when the must or juice is drawn off. The water is now added, and the whole macerated for 30 or 40 hours, more or less; during which time it is frequently stirred up with a suitable wooden stirrer. The liquid portion is next drawn off, and the residuary pulp is placed in hair bags and undergoes the operation of pressing to expel the fluid it contains. The sugar, tartar, etc. (in very fine powder or in solution), are now added to the mixed liquor, and the whole is well stirred. The temperature being suitable (generally from 75° to 85° Fahr.) the vinous fermentation soon commences, when the liquor is frequently skimmed (if necessary) and well stirred up, and after 3 or 4 days of this treatment, it is run into casks, which should be quite filled, and left open at the bung-hole. In about a week the flavoring ingredi ents, in the state of coarse powder, are commonly added, and well stirred in, and in about another week, depending upon the state of fermentation and the attenuation of the must, the brandy or spirit is added, and the cask filled up, and bunged down close. In 4 or 5 weeks more the cask is again filled up, and, after some weeks—^the longer the better—it is "pegged" or "spiled" to ascertain if it be fine