205 / 256
WINE, CYPEUS, rMTTATION OF.
305
of bicai'bonate of soda); bottle, cork, wire, cap and
label.
373. Wine, Champagne, English.
5 gallons ofcurrant juice.
5 do. water,in which 15 lbs. of sugar have been
dissolved; let the liquid settle for 3 days,decant,and then
add 11 gallon of pure spirit, free of flavor; put it in a
keg, and let it stand uubunged for 6 weeks; bung up
tight, let it stand for a year, and then bottle.
374. "Wine, Cherry.
Take 10 gallons of fresh-pressed cherryjuice, and dis
solve it in 5 lbs. of sugar; put this juice in a keg,and
keep it const.antly full of the liquid during the process of
fermentation; then filter or flue it (see from Nos. 202 to
205), and fill in a pitched keg or bottle.
375. Wine, Currant, Red.
8 lbs. ofhoney.
10 do. sugar.
^3 gallons of water boiled ; clarified with th» white of 1
egg; skim and strain ; then add If gallon of red currant
juice, and 1 pint ofyeast; put in a keg, and kee^r it full of
the liquid during fermentation ; filter or fine (see from
Nos. 202 to 205); put in a clean pitched keg, and bung
tight or bottle.
376. Wine, Cyprus, Imitation of.
81 gallons of water.
8f pints of alderberries.
H lbs. ofsugar.
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