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HOJIE BREWTED WINES, BEERS, LIQUEURS, ETC,
IS
will just hold it. Leave the sack In
the cask for a year before bottlins It.
SHERRT WIIVE.
To 40 gallons prepared cider, add 2
gallons spirits; 3 lbs. of raisins: 6 gal
lons good sherry, and % oz. oil bitter
almonds (dissolved in alcohol). Let it
stand 10 days, and draw it off careful.i
ly; fine it down and again rack it into
another cask.
SLOE WINE.
To 1 gallon of sloes allow 1 gallon
water, 4 lbs. preserving sugar, % pt.
brandy, and 14 oz. isinglass.
Gather the sloes when quite ripe, and
discard any that are not sound. Pick
and wash them carefully, put them into
a tub, and pour the water boiling hot
fver them. Cover and leave the fruit
soaking for about a week, stirring it
once or twice daily. Then add sugar,
and when dissolved put all into a clean
cask. When fermentation has ceased,
add the brandy, tie the isinglass In a
muslin bag to the bung, and close the
cask tightly. Leave for a year or 18
months before bottling.
STRAWBERRY WINE.
To 1 gallon strawberries allow 1 qt.
water, and to 1 gallon Juice allow 2%
lbs. cane sugar and 1 pt. whiskey.
Choose ripe, sound strawberries, hull
them, and bruise them down, adding
the water.
Cover and leave for 24
hours, then strain and add sugar in the
above proportion. Put into a cask, re
serving a little of the liquid for fllling
np. Cover the bunghole lightly until
fermentation has ceased, and keep
adding more liquid as the scum works
over.
When fermentation has ceased
add the whiskey, close the bung, and
leave 6 weeks before bottling.
SWEET CURRANT WINE.
For each gallon of wine allow 1 qt.
currant juice, 3 lbs. sugar, and 2 qts.
of water.
Either red or white currants may be
used, or a mixture of the two. Pick
them carefully, and scald them if they
have to be kept overnight. Then press
out all the juice, measure it, and allow
sugar and water in the above propor
tion. Mix all together and pour into
a clean barrel. Tack a cotton cloth
over the bunghole and leave to fer
ment. When it has ceased to make a
hissing sound, close up, and leave for
6 months before bottling.
TOMATO WINE.
Choose fresh ripe tomatoes, wipe
them, and remove the stalks. Then cut
them in pieces with a silver knife,
mash them down, and put them in p.
fine sieve to drain. When all the liquid
has run through, add to it a little salt.
and cane sugar to taste. Stir occasion
ally until the sugar is dissolved, then
put the mixture into a porcelain ves
sel or jug, fllling it almost full. Cover
closely, leaving just a small opening
for the scum to work out when fer
mentation commences. Leave standing
until fermentation has ceased, when
the liquid should he pure and clear.
Then pour it into bottles, cork tightly,'
and keep the wine some time before
using it.
TURNIP WTNB.
To 1 gallon turnip juice allow 3 lbs.
cane preserving sugar and pt. bran
dy. Take as many turnips as you wish
to use, and peel and slice them thinly.
Sprinkle them with a little sugar and
let them stand all ni-ght. Then press
out all the juice, measure this, and add
sugar in the above proportion.
Pour the mixture into a clean, dry
cask just large enough to hold it, and
cover the bunghole lightly until it has
done working. Then close up and leave
for 3 months before bottling.
Keep
this wine a year if possible before
drinking it.
Note.—If a large quantity of wine
is being made, a cider-press should be
used for pressing the turnips.
WALNUT BIEAD.
To 1 gallon water allow 3% lbs.
honey, and to each gallon of liquor
about 2 dozen walnut leaves and a
spoonful of yeast.
Boil the water and honey together
for % hour, and skim them carefully.
Wash the walnut leaves, put them into
a wooden vessel, and pour the liquid
boiling hot over them. Cover and leave
all night. Next day remove the leaves
and add the yeast. Cover again and
leave to work for 2 or 3 days. Then
put the liquid into a cask, partly bung
up the hole during fermentation, and
when this is over bung tightly. Let
the mead stand for 3 months before
bottling it.
WHORTLEBERRY OR BLUEBERRY
WINE.
To 1 gallon berries .allow 1 gallon
water, and to 1 gallon juice allow 2 lbs.
sugar.
Pick the berries carefully, put them
into a tub, and pour the water boiling
hot over them.
Cover and leave to
stand all night. Then strain and press
out the juice. Measure this, add the
sugar, and, when dissolved, pour all
Into a cask. Cover the bunghole light
ly, and, when the contents have ceased
to work, bung up, and leave for 9
months.
Then filter and bottle.
A little spice may be added to this
wine If liked, or a few lavender or
rosemary leaves. A small quantity of
gin may also be added.