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HOME BREWKD WINES, BEERS, lylQTJEURS, ETC.
from 15 to 20 minutes. Then strain
through a jelly-bag, and squeeze the
pulp as dry as possible. Pour the liquid
over the sugar, add the thinly peeled
rind and strained juice of the lemons,
and stir until nearly cold. Then add
the yeast spread on toast, cover close
ly, and leave for 24 hours. Now re
move the toast and lemon rind and
pour the liquid into a cask. Leave
open until fermentation ceases, and
then close up, and keep as long as pos
sible before bottling. This wine im
proves with keeping.
RAISIN SHERRY.
To each lb. of raisins allow 1 quart
•water, and to each gallon of liquor al
low 10 oz. sugar, the rind and juice
of 1 large orange, and 1 or 2 gills of
brandy.
Chop the raisins and add to them the
water which has been boiled and al
lowed to cool.
Mi& well, cover over
and leave standing for 1 month, stir-
Ing frequently. Then .strain the liquor
from the raisins, put it into a vessel,
and stop it up tightly. In 4 weeks'
time strain again until quite clear of
sediment, and measure the liquor. Add
to this the sugar, the strained orange
juice, and the thinly peeled rind of the
orange soaked in the brandy. Be care
ful to measure all the ingredients in
the right proportion. Mix all together
in a cask, keep it at an even tempera
ture, and bottle in 3 months' time.
RAISIN WINE.
To each gallon of soft water allow
from G to 8 lb.s. raisins.
Stalk and halve the raisins, put them
into a crock or tub, and pour the water
(either cold or tepid) over them. Leave
to stand for a month, stirring them
thoroughly every day.
Then strain
through a sieve or cloth, pressing the
fruit, and put the liquid into a cask,
reserving some for filling up. Do not
close the bung for 10 days or so until
the fermentation has quite ended. Al
low the wine to stand for 10 or 12
months, then draw it off into a clean
cask, filtering the liquid near the bot
tom. Add the thinly peeled rind of 2
lemons, and some brandy if desired
Leave for another year at least before
bottling.
Note: To help to clear the wine a
bag containing a little isinglass may
be suspended from the bung, when
closing up the wine for the second
time.
RAISIN AND ELDERBERRY WINE.
To 1 gallon water allow 6 lbs. rais
ins, 1 qt. elderberry juice, and a slice
of toast spread with yeast.
Shred or chop the raisins, put them/
into a vessel, and pour the water boil
ing hot over them- Cover and leave to
stand for 9 or 10 days, stirring at leaet
twice a day.
Gather the elderberries fully rine.
pick thera_ free from stalks, and
tract the juice by putting them into a
jar and standing this in a moderate
oven or in a saucepan of boiling water
them
through a hair sieve or coarse cloth
and add the juice to the raisins In the
above proportion. Put in also a slice
a little yeast on
both Bides. Cover and leave to fer
ment for a day or two. Then run it
into _a cask, and fill up with some of
over.
Close
tightly when it has ceased workir-g
and leave for a year before bottling.
RASPBERRY WINE.
To each quart of raspherrv inico ni
low 1 lb, of the finest canfLgar, and
white wine as below.
The raspberries should be gathered
fully ripe and quite dry: if the sun is
hot upon them so much ihe better- the
wine will have a finer flavor
Squash the fruit well with the back
5 ^
wooden spoon, and then
strain it through a jelly-bag. Measure
the juice, pour it into a stone jai-rand
add sugar in the above proportion. Stir
t^
and leave
Clear liquid, measure again, and to
white wine.
Bottle at once, and the wine will br
i" week's time,
oWay.—Bruise the raspberries
as above, measure th m Into an earth
enware vessel, and pour over an equal
measure of cold water. Mix well to-
gether. cover, and leave for 24 hours.
Next day strain all through a jelly-
bag or fine hair sieve, and leave to drip
without squeezing. Measure the liquid
thus obtained, and to each quart add
1 lb. sugar. Stir occasionally until dis-
joitied, then pour into a cask. Cover
the bung lightly until fermentation
ceases, then close up, and keep for 3
months before bottling.
RHtlBARD WINE.
To I gallon prepared rhubarb allow
1 gallon boiling water, 8 to 4 lbs. sug
ar, 1 lemon, and % oz. isinglass.
Victoria rhubarb Is the best to use
Wipe it with a damp cloth and cut it
in pieces without peeling. Then meas
ure It, and put it into a large vessel
or tub and pour the boiling water over.
SARAGOSSA WINE, OR ENGLISH
SACM*
To 1 gallon water allow 2 or 3 sprigs
of rue, a handful of fennel root and
3 lbs. honey.
'
Boil the water, rue and fennel roots
for % hour, then strain and add the
honey. Boil the mixture again for 2
hours, Bkjmming when necessary. Than
lot It cool, and pour it into a cash tbdt