1934 What Shall We Drink by Magnus Bredenbek

160 What Shall We Drink? bubbles in the water jars. Change water about every three days, but keep air away from the wine. "Vi^en fermentation has ceased, it might be well to wait about another week to permit the wine mixture to precipitate dregs to bottom of big bottles. Then,when wine has cleared, siphon off into three other five-gallon bottles, being sure to leave the dregs behind. Let stand another week, hghtly corked,and then draw off into wine bottles which, of course, must be corked tightly. Always allow, in all wine bottling, about three inches of air space between the top of the wine and the cork for gas expansion. Bottled in September, this wine is drinkable by February. Of course,the longer it ages, the better. If you wish to "fortify" the wine, you might put into each s-gallon bottle a pint of Brandy, before adding the water. BLACKBERRY WINE To each gallon of mashed blackberries add one quart of boiling water and let stand for 24 hours in stone crock or crocks, depending on how much you make. Then siphon off loose juice and crush the remaining pulp in wine press until all juice is extracted. Add the juices together and to each gallon of juice add three quarts of lukewarm water and two pounds of brown sugar. If berries are used at peak of season, when very juicy, 32 quarts should make five gallons of juice, which, when recipe is followed,should make ten gallons of wine. Let this ferment in s-gallon bottles, as prescribed for grape wine, until all bubbles cease to rise in the water jars in which each vent hose rests. Siphon off to get rid of dregs into other large containers and let remain until wine clarifies. Now siphon off carefully into pint or quart bottles, being careful to prevent dregs or sedimentfrom getting into bottles. Cork bottles tightly and use not sooner than the following March. Longer aging, of course, makes the wine better. ELDERBERRY WINE Crush elderberries as specified in the foregoing recipes and let stand for fifteen hours. Siphon off the juice and squeeze remainder from pulp. Now to every gallon of juice add an