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GIGGLE WATER
109
if only a few quarts are desired, we do it with a strainer
and a pair of squeezers; if a large quantity is desired, put
the grapes into a cheese-press made particularly clean, put
ting on sufficient weight to extract the juice of a full
hoop of grapes, being careful that none but perfect grapes
are used, perfectly ripe and free from blemish. After the
first pressing, put a little water with the pulp and press
a second time, using the juice of the second pressing with
the water to be mixed with the clear grape juice. If only
a few quarts are made, place the wine as soon as mixed
into bottles, filling them even full, and allow to stand in
a warm place until it ferments, which will take about 36
hours usually; then remove all the scum, cool, and put
into a dark, cool place. If a few gallons are desired, place
in a keg, but the keg must be even full, and after fermen
tation has taken place and the sciun removed, draw off
and bottle, and cork tight.
227. HOT BEER
Turn 5 quarts of water on 6 ounces of hops; boil three
hours. Strain off the liquor; turn on 4 quarts more of
water, and 12 spoonfuls of ginger, and boil the hops 3
hours longer. Strain and mix it with the other liquor, and
stir in 2 quarts of molasses. Brown, very dry,
pound
of bread, and put in,—rusked bread is best. Pound it fine,
and brown it in a pot, like coffee. After cooling to be
about lukewarm, add i pint of new yeast that is free
from salt. Keep the beer covered, in a temperate situa-