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HOME BREWED WINES, BEERS, LIQUEURS, ETC.
the currants when ripe and on
Strip them from their stalks
ana put them Into a large pan or crock,
ana bruise them down to extract the
the water over them, cover,
and leave for 24 hours. Then strain
through a fine sieve, pressing the cur-
rants'welL Measure the juice, add the
sugar, and, when dissolved, pour the
'"to a cask, reserving a little
lor filling up. Put the cask in a warm
Place, place a light cover over the
"•"'t the liquid will ferment
Keep filling up the cask as the
is tvotks out, and when it leaves
o'
j'??'"?•
some brandy, if de-
It
more to 1 gallon), and
, the hole securely. The barrel
be filled to about 3 inches oft
J"® bung. Leave for 9 months before
pottiing, and keep again before drink
ing.
bttllace and damson wine.
To 1% gallons water allow 2 lbs. bul-
lace and 10 lbs. damsons, and to each
grallon of Juice allow 2% to 3 lbs. sug-
^ little yeast, and some brandy.
Pick the fruit carefully, wash it if
necessary, and put it in a wooden tub
or basin. Bring the water to boiling
nlJ-t
pour it over the fruit.
Then cover and leave standing about
n. week, bruising down the fruit every
now and then. At the end of this time
strain off the liquor, measure it, and
^®'Sh the sugar.
Put both into a cask,
add a little yeast spread on a piece of
warm toast, and leave to ferment. When
b®"®, working add a little brandy, fill
bp the cask, and close tightly. Leave
about 8 months before bottling.
CHERRY ViHNE.
,,f® each quart of cherry juice allow
lb. preserving sugar.
.Small black cherries are best. Gather
them when quite ripe, wipe them care
fully, and remove the stalks. Put them
into a vessel, mash them without
breaking the stones, cover, and leave
them for 24 hours. Then drain them
t^®ll on a hair sieve, pressing out all
the juice. Measure this, and add sugar
In the above proportion. Cover and
leave again until the next day, stirring
occasionally until the sugar is dis
solved. Pour into a cask that will just
hold the mixture, covering the hole
lightly. When it has flni.shed working,
and no hissing noise is heard, close
down tightly and leave for 3 months.
Then bottle for use.
CLARY WINE.
To 1 gallon water, allow 1 qt. clary
nowers and tops, 3 Ib.s. preserving sug
ar, 14 OB. compressed yeast, and 1 gill
or more of brandy.
Gather the tops of the clary when it
is in blossom. Put the sugar and water
into a saucepan, dissolve slowly over
the fire, then boil from 10 to 15 min
utes, skimming carefully.
Let this syrup cool to a lukewarm
temperature and pour it into a clean,
dry cask. Add the clary and the yeast
mixed until creamy with a teaspoonful
of sugar. Stir this 2 or/3 times daily
for 4 or 5 days, and when fermentation
has ceased, close the bunghole secure
ly. Leave for 4 months, draw off care
fully from the sediment, add the bran
dy, and bottle and cork tightly. Keep
the wine for 6 months in a cool place
before using.
COLTSFOOT WINE.
To 1 gallon water allow 2 qts. colts
foot flowers, 3 lbs. sugar, % lb. stoned
raisins, 1 lemon, 1 bitter orange, and a
little yeast.
Measure the flowers when freshly '
gathered and spread them out to dry.
Then put them into a tub with the rais
ins, and the thinly peeled rind of the
lemon and orange.
Put the sugar and water into a
saucepan with the strained juice of the
orange and lemon, bring them to the
boil, and skim if required. Pour this
liquid boiling hot over the flowers, etc.,
stir for a few minutes, cover, and leave
until lukewarm.
Then add a little*
yeast spread on toast, cover again, and
leave to ferment for 4 days.
Strain
Into a cask, reserving some for filling
up. Cover lightly until the fermenta
tion has subsided, fill up, adding a gill
of brandy if desired. Close tightly, and
leave for 6 months before bottling.
COMPREY WINE.
To 1 gallon water allow 4 or 5 pre
pared comfrey roots, and to each gal
lon of liquor 3 lbs. sugar and a little
yeast.
This wine should be made from the
comfrey roots in early spring. Clean,
peel, and cut up the roots in pieces
about 4 or 5 inches long. Boil these
in the water until tender, removing the
lid to allow the strong smell to escape.
Then strain off the liquor, measure it,
and allow sugar in the above propor-i
tion. Boil the sugar and liquor' togeth
er for 94 hour, then pour into a tub
and leave until lukewarm. Now add a
very little yeast spread on toast, cover,
and stand 10 days or more, stirring the
mixture every day. At the end of this
time put it into a cask or stone jar ta
work. The wine will be fit to bottle In
6 or 7 months.
COWSLIP MEAD.
To 2 gallons water allow 4 lbs. honey,
2 lemons, 1 peck cowslip flowers, a lit
tle yeast, and a .sprig of sweet briar.