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18X
SEE PAGES I TO 6.
ers' yeast; fill a keg to the bung, and keep it full with
the liquid during fermentation, and let it stand in a
warm place; when fermentation is over, strain, press,
and add /' • a gallon of brandy. Filter.
390. Wine, Peach.
To lo gallons of peach juice, pressed from the ripest
fruits, add the stones, but without breaking them; dis
solve 5 lbs. of sugar in the juice, and put it in a keg,
which must be kept constantly full with the liquid till
fermentation ends; then add i ounce of ground cloves,
strain and mi.x; to it^a gallon of good pmre alcohol,95
per cent. Filter.
391. Wine, Plain.
9I/2 gallons of water, at 86" Fahrenheit.
ID lbs. of sugar.
4 do. raisins, mashed.
3 ounces of tartaric acid.
I pint of strong vinegar,
r quart of brewers' yeast.
Mi.xed and dissolved together; fill up a keg, put it in
a v/arm place, and keep it constantly full with the liquid
until fermentation is over; then add i gallon of alcohol,
95 per cent; strain, press, and filter.
392. Wine, Port,
4 gallons of high-flavored port wine.
5'>8 gallons of plain wine.
do. plain syrup.
Color with tincture of alderberries.