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SEE PAGES I to 6.
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it; boil and skim, and cool it down to ioo° Fahrenheit;
then dissolve in it 9 lbs. of sugar, and add 2 ounces of
lemon peels, finely cut; produce fermentation with 1
pint of gluten; put the ingredients in a keg, and keep it
constantly full till fermentation is over; filter or fine it
and put it in another keg, in which you have previously
burnt a strip of brimstone paper.
372. Wine, Champagne.
10 gallons of light white wine, such as Sauterne or
Rhine wine, well clarified; add 3 lbs. of the whitest
rock candy, dissolved in 1% pint of water; to this syrup
add % a gallon of wine alcohol (bon gout), or any
other perfectly free of flavor; when all this is perfectly
clear fill it in a soda water apparatus, and impregnate it
with carbonic acid (for family use 114 drachm of citric
acid, and iy2 of bicarbonate of soda); bottle, cork,
wire, cap and label.
373, Wine, Champagne, English.
5 gallons of currant juice.
5 do.
water, in which
15 lbs. of sugar have
been dissolved; let the.liquid settle for 3 days, decant,
and then add
gallon of pure spirit, free of flavor;
]>ut it in a keg, and let it stand unbunged for 6 weeks;
bung up tight, let it stand for a year, and then bottle.
374. Wine, Cherry.
Take 10 gallons of fresh-pressed cherry juice, and dis
solve it in 5 lbs. of sugar; put this juice in a keg, and
keep it constantly full of the liquid during the process
of fermentation; then filter or fine it and fill in a pitched
keg or bottle.