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HOME BREWED WINES, BEERS^, TjIQXIEURS, ETC.
®
loaf sugar, 1 tableapoonful yeast, aufl
a slice o£ toast.
.. .
Bruise the ginger and place it m a
large vessel with cream of tartar ana
sugar. Boil the water and pour it over
them. Cover and leave until lukewarm.
Add the yeast spread on toast, cover
again, and stand all night. Then strain
through a jelly-cloth or hair sieve, and
put into bottles with screw tops or into
jars with taps. Leave for 3 days be
fore using.
GINGER WINE.
Take 1 Qt. of 95 per cefit alcohol, and
put into it 1 oz. of best ginger root,
(bruised and not ground), 5 grains of
capsicum, and 1 drachm of tartarlc
acid. Let stand one week and filter.
Now add 1 gallon of water, in which 1
lb. of crushed sugar has been boiled.
Mix when cold. To make the color, boil
% oz. cochineal, % oz. of cream tartar,
% oz. of saleratus, and oz. alum in
a pint of water till you get a bright
red color.
GINGER WINE
To each gallon of water allow 3%
lbs. sugar, 2 oz. whole ginger, 2 or 3
lemons, i bitter orange, % lb, raisins,
and a little yeast.
Wipe the lemons and orange and peel
off their yellow rind as thinly as pos
sible.
Bruise the •ginger and tie it
loosely in muslin. Use either Demerara
or loaf sugar or half and half. Put
into a preserving pan the sugar, orange
and lemon rind, and ginger with a por
tion of the water. Dissolve slQi.wly over
the fire, then slmnior very gently for
about an hour, skimming if necessary.
Then pour all into an earthenware
crock or tub, add the remainder of the
water, cover, and leave for 24 hours.
Next day strain in the orange and lem
on juice, and stir in a little bre\N^rs
yeast. Split the raisins and put them
into a cask, and pour the li<iaid over
them, reserving some for filling up.
Stir well every day, and keep filling
up until fermentation has ceased—in
about 10 days. Put in the bung tightly
and leave at least 4 months before
bottling.
.
A little brandy or gin may be added
=a month before bottling, but it is not
a necessity.
,
,
If the wine appears cloudy when
tested, tie about % oz. isinglass In a
muslin bag, attach it to the bung, and
let remain in the wine a month.
GOOSEBERRY CHAMPAGNE.
To 1 gallon water allow 3 lbs. of
gooseberries, and to each gallon or
liquor allow 4 lbs. sugar.
Take well-grov/n, but green gooae-
berrioB, top and tail them, and wash
them If rreoeesary.
Put them into a
tub with a little of the water and mash
thera do-am thoroughly. Then add the
rest of the water, and stir all briskly
for a few minutes. jCover the two with
a thick cloth and leave standing 4 or
5 days, stirring the contents frequent-
Iv. Then strain off, measure, and add ^
sugar in the above proportion. Pour
the mixture into a cask, bung lightly,
and let it ferment thoroughly for about
3 weeks. Keep the cask in a cool, dry
place and be careful it is not shaken.
Then bottle and cork securely, and
keep the bottles on their sides.
In
about 8 months the wine will be fit to,
use.
GOOSEBERRY WINE.
To 4 lbs. gooseberries allow 4 qts.
cold watei-, and to 1 gallon juice allow
3 lbs. preserving sugar, from 1 to 2
gills gin, and a little isinglass.
Gather the gooseberries in dry weath
er and before they are quite ripe. Top
and tail them, then wash and drain.
Put them into a tub, bruise them well,
and pour the cold water over. Cover
and stand 3 Or 4 days, stirring occa
sionally. Then strain through a jelly-
bag or fine sieve, measure the liquid,
and add sugar in the above proportion.
When this is dissolved, pour all into
a clean barrel. Cover the hunghole
lightly, and when fermentation has
ceased, add the gin and a little Isinglass,
which will help to clear the wine. Close
the bunghole, and leave for 6 months.
The wine may then be bottled, but
should be kept for some months until
the sweetness has gone off before
drinking.
GRAPE WINES-
To 1 gallon bruised grapes allow i
gallon water, from 3 to 4 lbs. sugar,
% oz. isinglass, and a little brandy.
The grapes must be free from blem
ish and not over-ripe. Part of them at
least should be black. Strip them from
their stalks, wash them, and then
bruise them well in .a wooden tub, but
without crushing the seeds. Add water
in the above proportion, cover the tub/j
and leave to stand for a week, stirring
occasionally.
Then strain carefully
through a jelly-bag or fine sieve. Add
the sugar and let dissolve, then pour
all into a cask. Leave the hung cov
ered lightly until the hissing has ceas
ed, then add the brandy (about 1 gill).
Half an ounce of hitter almonds cut
in pieces may also be added. Tie the
isinglass in muslin, attach It to the
bung, and then close the cask securely.
Keep 0 months before bottling, and
store 0 months or longer before using
'the wine.
TABLE BEER.
Malt 8 bushels, hops 7 lbs., molasses
as lbs.; hrew for 10 barrels: smaller
quantity in proportion.
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