1934 What Shall We Drink by Magnus Bredenbek

162 What Shall We Drink? pound of raisins. Let ferment for three weeks or a bit longer if not quiet by then. Siphon off into large bottles hghtly corked and wait until sure the wine isn't "working"(fermenting) any more. Then siphon into bottles and cork tightly. This wine should be tasty in about nine months. CHERRY WINE To every four povmds of crushed, sour cherries (Italian), add six pounds of granulated sugar or brown sugar and two gallons of cold water. Let stand in crock for five weeks, covered,and stirring twice a day. Siphon off juice into large bottles, but do not squeeze out the pulped cherries—throw them away. Add about two pounds of brown sugar to each 5-gallon bottle and let ferment tiU quiet, then bottle. RHUBARB WINE Rhubarb wine is best when made with about30 pounds of rhubarb cut into small stubs and crushed to each five gallons of water. To each gallon of this mixture add two and a half pounds of brown sugar and the juice of a lemon, adding the oily yellow rinds only. Do not let any of the wMte pith get into the mixture. Put into crock or crocks and let stand for not more than two weeks, stirring twice a day. Siphon into new crocks and add about a half pound more of brown sugar for each resultant gallon. Let this stand about five days, then siphon into 5-gaIIon bottles to end fermentation. Bottle, cork tightly and use in about a year. The making of wines is useless if air is permitted to con tact the mixtures, no matter what kind, for any length of time. Acetic acid results and the wine turns into vinegar instead of the gracious beverage you seek. The foregoing recipes are time-tried and certain to pro duce excellent wines. If you desire particular flavorings of the grape mixtures, it is easy to suit your own taste with additions of slight amounts of brandy, rhatany, ground cinnamon or cloves, cardamom or other flavorings. By thus experimenting, you may counterfeit the flavors of many of the wines which you buy as Port, Sherry, etc. In fact, it might not be a bad idea to use some of these purchased wines themselves to mix with your home-made wines.