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FRUIT WINES.
cool; add the juice of ninety bitter oranges; mix all very well;
filter; add -half a pound of yeast put on toast, let stand for
twenty-four hours; fill into a cask, add one quart of fine brandy.
After fermentation is complete, bung well; after three months
decant into another cask, add another quart of brandy, let it lie
for a year, bottle, and let the bottles lie for three months before
using.
Juicy and sweet pears are mashed; press the juice out, and
fill it into a small cask; cover the bung-hole with a piece of mus–
lin, and let it stand for a few days. The juice begins now to
ferment, and to foam considerably; after the fermentation is
complete fill into another cask, bung well, and let it lie in a cel–
lar for six weeks; after this fill the wine into bottles, fasten the
,corks with wire, and you may use it after three or four more
weeks.
511.
lllaisin il1inc.
Pour twenty-four quarts of boiling water over twenty-four
pounds of extra good raisins; add six pounds of sugar; let it
stand a fortnight; stir daily; decant the fluid, squeeze the rais–
ins, and add three-fourths of a pound of finely pulverized cremor
tartari; fill into a cask, let it ferment; bung; let it lie for six
months, decant into another cask; let it lie again three months,
and bottle.
512~ '.lnot~er.
If
you wish a raisin wine resembling in taste the muscatel
wine you proceed as follows:
Boil eight pounds of choice raisins in twenty-four quarts of
water perfectly soft, press them through a sieve, add the mass to
the water in which the raisins have been boiled likewise add
t~elve
pounds of lump-sugar; when the sugar is
di~solved
let the
wine ferment in a cask by adding one-fourth of a quart of yeast.
~hen
the fermentation is nearly over, hang a linen bag filled
with two and a half quarts of elderberries into the cask; remove
t~e
bag as soon as the wine has the required taste; let the wine
he for six months and bottle.