1928 Giggle Water by Charles S Warnock

GIGGLE WATER 127 of the sugar, and the more scrupulously clean the utensils and casks, the purer and better will be the wine.

263. SPECIMEN PROCESS TO MAKE UNRIPE GRAPE, CURRANT, GOOSEBERRY AND RHUBARB WINE according to the process of Dr. McCulloch. Gather the fruit when it is nearly full grown, but before it shows the least sign of ripening. Any kind will do, but it is advisable to avoid choosing those which, when ripe, would be highly flavored. All unsound and bruised fruit should be re jected, and the stalks and remains of blossom removed by picking of rubbing. The following receipt is one of the best on the subject: 40 pounds fruit are to be bruised in small quantities, in a tub which will hold 15 or 20 gallons, sufficient pressure only being used to burst the berries, without breaking the seeds or much compressing the skins, 4 gallons of water are then to be poured on the fruit, which is to be carefully stirred, and squeezed with the hands until the whole of the juice and pulp are separated from the solid matter. It is then to rest for a few hours, when it must be pressed and strained through a coarse canvas bag with considerable force, i gallon of water may afterwards be passed through the residue, to remove any soluble matter that may be left, and then added to the juice. 30 pounds loaf sugar are now to be dissolved in the juice, and the total quantity of liquid made up with water to 1014 gallons. The liquor is now to be put into