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GIGGLE WATER
or transparent; if so, it undergoes the operation of rack
ing; but if, on the contrary, it still continues muddy, it
must previously pass through the process of fining. Its
future treatment is similar to that of foreign wine. The
must of many of the strong-flavored fruits, as black cur
rants for instance, is improved by being boiled before
being made into wine; but the flower and bouquet of the
more delicate fruits are diminished, if not destroyed, by
boiling.
259. GENERAL RECEIPT FOR THE PREPARA
TION OF HOME-MADE WINE FROM RIPE
SACCHARINE FRUITS
I:—Ripe fruit, 4 pounds; clear soft water, i gallon;
sugar, 3 pounds; cream of tartar, dissolved in boiling
water,
ounces; brandy, 2 to 3 per cent. Flavoring as
required. Makes a good family wine.
II :i—As the last, using i pound more each of fruit and
sugar. A superior wine.
Ill:—As the first, adding 2 pounds each fruit and
sugar. Very strong. Is good without brandy, but better
with it.
pounds of raisins may be substituted for
each pound of sugar above. In the above way may be
made the following wines:—^gooseberry wine, currant
wine (red, white or black) ; mixed fruit wine (currants
and gooseberries; or black, red, and white currants, ripe
black-heart cherries, and raspberries, equal parts). This is
a good family wine. Cherry Avine; Colepress's wine (from
apples and mulberries, equal parts); elder wine; straw-