1928 Giggle Water by Charles S Warnock

GIGGLE WATER 99 a sieve, and let it cool. Add some good yeast, and stir it well. Let it work in the tub for two or three weeks, or till the head begins to flatten; then skim off the head, drain it clear off and tun it. When made a year, rack it off and fine it with isinglass; then add one-half pint of the best rectified spirit of wine or a pint of French brandy to every eight gallons.

202. APRICOT WINE

Take three pounds of sugar, and three quarts of water; let them boil together and skim it well. Then put in six pounds of apricots, pared and stoned, and let them boil until they are tender; then take them up and when the liquor is cold bottle it up. You may if you please, after you loave taken out the apricots, let the liquor have one boil with a sprig of flowered clary in it; the apricots make marmalade, and are very good for preserves. 203. BLACKBERRY WINE Bruise the berries well with the hands. To one gallon of fruit, add one-half gallon of water, and let stand overnight. Strain and measure, and to each gallon of juice add two and one-half pounds of sugar. Put in cask and let ferment. Tack thin muslin over top, and when fermentation stops, potur into jugs or kegs. Wine keeps best in kegs.