1933 The Home Bartender

U. S. A. WINES California Wines are considered best made in U. S. A. a circumstance due to the fact that European vines are grown and cultivate.id in California. ~he. other states producing wine grow the indigenous vanetie~ of grapes. Muscatel, Tokay, Port, Riesling and other wmes are made in California.

WINE RECIPES

CHAMPAGNE WINE TakE1 the grapes before they are fully ripe, put stalks and fruit into a convenient wooden tub or use a barrel that had formerly contained spirits or liquor and without head or top. Crush them until all are broken and to every pound of fruit add one quart of cold wate.i', use light grapes only. Leave them for three days stir them two or three times' a day. Strain and add three pounds and a quarter of cube Sugar to eve.Icy gallon of liquid. When this is dissolved put the wine at once into your barrel, which should be completely filled, reserve a half gallon for the purpose of filling it up as the fermentation subsides. Keep the cask in a cool cellar. In fifteen days add one. pint of Brandy, and a quarter of an ounce of isingless to every five gallons of wine. Bottle in Champagne bottles. Corks must be. 1 wired down so they will not pop open. M\ILBERRY WINE Gather Berries before the.y are quite ripe, bruise in crock. To every quart of bruised berries put same amount of water, let stand 24 hours then strain through course siE.'ve. Then add to every gallon of diluted juice 4 pounds white sugar, allow to ferment in usual way. When ready in the cask, bottle>.

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