1928 Giggle Water by Charles S Warnock

GIGGLE WATER 125 berry wine; raspberry wine; mulberry wine (when flav ored makes port) ; whortleberry (sometimes called huckle berry) wine; makes a good factitious port; blackberry wine; morellawine; apricot wine; apple wine; grape wine, etc.

260. GENERAL RECEIPT FOR MAKING WINE FROM DRY SACCHARINE FRUIT I:—Dry fruit, 4)/^ pounds; soft water, i gallon; cream of tartar (dissolved), i pound; brandy, ij/^ to 2 per cent, weak. II:—As the last, but using 5^ pounds dried fruit. A superior family wine. Ill:—As the last, pounds fruit, and brandy 3 per cent. A strong wine. Should the dried fruit employed be at all deficient in saccharine matter, i to 3 pounds may be omitted, and half that quantity of sugar, or two- thirds of raisins, added. In the above mannermay be made raisin wine, fig wine, etc.

261. IMITATION CHAMPAGNE Stoned raisins, 7 pounds; loaf sugar, 21 pounds; water, 9 gallons; crystallized tartaric acid, I ounce; honey, ^ pound; ferment with sweet yeast i pound or less; skim frequently, and when the fermentation is nearly over, add coarse powdered orris root, i drachm, and eau de fleurs