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WINE, JUNIPER.
207
which time bottle or fill a keg in which has been burned
some brimstone; bung tight. (See No. 418.)
380. "Wine Grapes.
11 gallons oflightly-jiressed juice ofsweet grapes; fill a
10-gallon keg to the bung; let it stand in a warm place,
and keep it full during fermentation; after it has settled
draw it offin a clean keg; filter the dregs ofthe first, and
add the clear to the bquid that has been drawn off. In
the month of March the second fermentation begins, then
lift the bung; when the second fermentation is over,ifthe
"wine is red,fine with the "udiite of 1 eggdjeaten to a froth,
but when white, with a mixture composed of 1 ounce of
isinglass steeped in a pint of the "uune, and beaten and
mixed as"with the egg; put the red wine in a pitched keg,
the white in a brimstone keg, and bung tight.
381. "Wine, Greek.
Take a suflicient quantity of perfectly ripe grapes to
make 10 gallons of juice, and expose them to the sun for
ten days; press out the juice in a boiler, and keep it over
a fire until it attains the boiling point; then atld 5 ozs. of
sea-salt; take it from the fire, and let it stand for 8 days,
then bottle.
382. Wine, Juniper.
121 gallons of hot water.
^ ounce ofground coriander-seed.
66 lbs. ofground juniper berries and
6 lbs. ofbrown sugar.
When the liquid is cooled to 100° Fahrenheit, add 1
pint of good brewers' yeast, and put all in a keg with the