1934 What Shall We Drink by Magnus Bredenbek

Favorite Wine Making Recipes equal amount of water and to each gallon of solution add three pounds of brown sugar (brown sugar, by the way, is most easily absorbed and makes alcohol faster than white sugar; hence its suggestion here). Put into large bottles, as with grape and blackberry wines, until fermentation ceases to make bubbles in vent jars in which each hose rests. Siphon off as in other recipes and when thoroughly clear, siphon into ordinary bottles and cork tight. It requires from ten months to a year for elder berry to be really tasty for drinking. RAISm WINE By observing the following formula you may make as much or as little raisin wine as you wish. To avoid carrying a heavy receptacle, it might be best to place an empty boiler on your gas range—but don't hght the flame until you have ingredients mixed in it. To each pound of raisins pour into the boiler one gallon of water and add to each gallon of water two and a half pounds of brown sugar. (Some folks use yeast to expedite fermenta tion, but it doesn't help the flavor and it is best to let nature take its course with the sugar fermentation). Now let this mixture simmer over a slow flame but not boil,for about an hour and a half. Remove and let coolfor a while until just lukewarm, then pour entire contents into stone or earthenware crock or crocks, as in the other recipes heretofore given. Let stand covered for not more than four days, stirring twice a day. Then siphon off, as before, into large bottles and go through the same process as in the black berry, grape and elderberry wines, bottling after fermenta tion ceases. In the case of raisins, however,the wine does not become really palatable for a year after bottling. DANDELION WINE For every two quarts of dandehon blossoms(no stems to get into mixture) add two lemons and one orange, all seeded and sliced. Pour over them four quarts of boiling water and let stand for 24 hours. Siphon off into another crock and add to each such quantity mixture four pounds of brown sugar and half