1918 Home Brewed Wines and Beers and Bartender's Guide

10 / 66

10 HOME HREWED WINES, BEERS, UQUETJRS, ETC.
HOP BEER.—Hope 6 oz., molasses
5 qts., boll the hops till the strength
is out, strain them into a 30-gallon
barrel; add the molasses and 1 teaoup-
ful of yeast, and fill up with water;
shake it well, and leave the bung out
till fermented, which will be in about
24 hours. Bung up, and it will be fit
for use in about three days.
molasses beer.—Hops 1 oz.; wa
ter 1 gallon; boil for 10 minutes, strain,
add molasses 1 lb., and when luke
warm, yeast, 1 spoonful. Ferment.
CHEAP BEER.—^Water, 15 gallons;
boil half the water with % lb. hops;
then add to the other half in the tub,
and well mix with 1 gallon molasses
and a little yeast.
TO RESTORE SOUR BEER.—Good
hops % lb., powdered chalk 2 lbs.; put
in the hole of the cask, and bung close
for a few days; for frosted beer, add
some finings, a few handfuls of flour,
and some scalded hops; for ropy beer,
use a handful or two of flour, and some
of hops, with a little powdered alum
to each barrel. Rummage_ well.
TO IMPROVE THE FLAVOR OF
beer.—Bruise ginger 1 oz.; bruise
cloves % oz.; a few scalded hops and
a dozen broken, coarse biscuits to
every 2 barrels. Rummage well.
LEMON NECTAR.
To 2 gallons water allow 3 lemons,
2 lbs. loaf sugar, and 1 lb. raisins.
Wipe the lemons and peel oft the
yellow rind very thinly. Put it into a
wooden or earthenware vessel, and add
the strained juice of the lemons, the
sugar, and the stoned and chop
ped. Boil the water, let It cool, and
pour it over the other ingredients.
Cover, leave standing for 5 days, and
stir frequently. Then strain off the
liquid through a jelly-bag, and bottle
It. Tie down the corks or use screw
tops. In 10 days or a fortnight the
nectar will be ready to drink.
LEMON WINE.
To 1% gallons water allow 15 lem
ons, 6 lbs, cane sugar, a little yeast,
and 1 gill or more of brandy.
Use fresh juicy lemons, and wash
or wipe them carefully. Peel the rind
off half of them very thinly and put
It into a wooden tub or earthenware
crock. Put the water and .sugar into
a. preserving pan, dissolve slowly over
the fire, and then boil for % hour
skimming if required. Pour this boil
ing hot over the lemon rinds, cover
and leave to cool. Then add the strain
ed juice of all the lemons, and a piece
of toast spread with a little yeast.
Cover again, and leave for 2 dajfs un
til fermentation has commenced. Now
strain the liquid into a cask, reserving
about 2 qts. for filling up. Cover t^
bunghole lightly and keep filling up
until fermentation has ceased. Add
the brandy at the last, and see that
the cask is quite full. Then close
tightly, and leave for 4 mouths or long
er before bottling.
MADEIRA WINE.
To 40 gallons prepared cider, add %
lb. tartaric acid; 4 gallons spirits, 3
lbs. loaf sugar. Let it stand 10 days;
draw it off carefully; fine it down, and
again rack it into another cask.
MALT BEER.
TO MAKE 12 GALLONS.—One bushel
pale malt, % lb. hops, 2 lbs. moist sug
ar, 16 gallons water, and % pt. fresh
yeast.
Put the water into a large copper,
and bring it to the boil. Lift out about
two-thirds of this water and put it
into a mash-tub with a bunghole, plac
ing the huckmuck or strainer inside
the tub at the bunghole. Let this stand
about 20 minutes, then stir in the malt
carefully, so that there are no lumps.
Cover and let it stand for 2 hours.
Drain off the liquid into another tub,
add the remainder of the boiling water
to the malt, soak again, then draw oft,
and add to the first liquid. Put the
hops into the liquid and boil together
for 2 hours. Now put the sugar into a
tub and strain the hot liquid over it.
Leave until lukewarm and add fresh
brewers' yeast. Cover and leave until
next day, then skim off the yeast, and
pour the liquid into casks or jars. Let
R ferment for about a week, and keep
filling up the cask. Then close down,
out not too tightly.
MARIGOLD WINE.
To 1 gallon water allow 2 lbs. white
cane sugar, 1 peck marigold flowers, 2
lemons, 1 pt. white wine, and a little
yeast spread on toast.
Boil the sugar and water together
for 1 hour, then pour the liquid into a
vessel, and when lukewarm put in the
toast with yeast. Cover and leave to
work for 2 days, and during this time
add the marigold flowers slightly
crushed. Then add the lemons cut in
thin slices and the white wine. Cover
again and leave for 2 days longer. Then
turn into a cask and bung it up when
fermentation is over.
MEAD.
To 3 qts. water allow 1 lb. or more
of honey, 1 white of egg, and a little
Beat the whites of eggrs slightly and
mix them in a large saucepan with the
water and honey. Whisk over the fire
or stir frequently until boiling. Sim
mer slowly for 1 hour, then leave to
cool until lukewarm and strain into a
cask. Btir in the jfeast, and cover the