1928 Giggle Water by Charles S Warnock

124 GIGGLE WATER or transparent; if so, it undergoes the operation of rack ing; but if, on the contrary, it still continues muddy, it must previously pass through the process of fining. Its future treatment is similar to that of foreign wine. The must of many of the strong-flavored fruits, as black cur rants for instance, is improved by being boiled before being made into wine; but the flower and bouquet of the more delicate fruits are diminished, if not destroyed, by boiling. 259. GENERAL RECEIPT FOR THE PREPARA TION OF HOME-MADE WINE FROM RIPE SACCHARINE FRUITS I:—Ripe fruit, 4 pounds; clear soft water, i gallon; sugar, 3 pounds; cream of tartar, dissolved in boiling water, ounces; brandy, 2 to 3 per cent. Flavoring as required. Makes a good family wine. II :i—As the last, using i pound more each of fruit and sugar. A superior wine. Ill:—As the first, adding 2 pounds each fruit and sugar. Very strong. Is good without brandy, but better with it. pounds of raisins may be substituted for each pound of sugar above. In the above way may be made the following wines:—^gooseberry wine, currant wine (red, white or black) ; mixed fruit wine (currants and gooseberries; or black, red, and white currants, ripe black-heart cherries, and raspberries, equal parts). This is a good family wine. Cherry Avine; Colepress's wine (from apples and mulberries, equal parts); elder wine; straw-