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tVin ter Curdials
enough t o t ake thi s, and it is bett er to put a tap in
the cask before it is used .
'. ·\ \Vhen fermenta t ion is over, and this will be
qui cker if a little ye:ist is added, put in half an
ounce of isi nglass (d issolved in a little of the
h ea t ed wine), and half a bottle of brandy.
Stop up th e bung hole tightly, and in three
months the wine ca n be bottled. The wine
should be made in March. The corks should be
put in lightly at first.
Another Ginger Wine
P eel t en lemons very thin and boil it in ten
gallons of water, with t wenty-fi ve pounds of
white sugar and t welve ounces of gi nger, for one
hour.
When lukewa rm pour it into a cask, and add six
pounds of chopped raisins and two tablespoon–
fuls of yeast.
Whe~
fermentation is over, add three-quarters
of an ounce of isinglass dissolved in water, and
a quart of brandy, if liked.
~~r?
Lemon Wine
To six gallons of rain wa t er allow twelve lemons.
Slice them and add six pounds of sugar and six
pounds of raisins.
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