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WEHMAN BROS.' BARTENDERS' GUIDE.
ELDERBER~Y
WINE.
Eight gallons of elderbei·ries,
Twelve gallons of water,
Sixtv pounds of brown sugar .
Dissolve by boiling; add yeast a nd f('rment.
pints of brandy, a nd b ung it up for three months.
GINGER WINE.
Three gallons of water,
Three pounds of suga r,
Add .four
Foui· ounces of J a maica ginger.
Boil one hour. Strain. Acid three lemons, ·chopped fin e,
and ha lf a pint of ye11st. Mix togethei: a n.cl pou1· into a k eg.
After it has fer mented one wee1', draw 1t; 1t
IS
ready for use.
GOOSEBERRY. WINE.
Seven pounds of brown sugar,
Forty pounds of
gooseberrie~.
R ain wat.er to make ten gallons,
One qua r t of brandy. Ferment.
GRAPE WINE.
P ick over carefully, thorough ly ripe grapes, free from
stem~
a nd blemisl;ies, press out the juice. 'l'o one qua rt of
juice acid one qua r t of water, (soft, boiled water is best), acid
one a nd one-qua r ter pounds of
suga1~
Aft.er it is done fer–
m enting. bung it up tight.
It
will be ready t o dra w off in
three m onths or sooner, but will be a far bett.er wine in a year,
if left unmolested until then.
ORANGE WINE.
T,\•en ty-th r ee pounds of sugar .
Ten gallons of wa te r. Boil.
·
Clar ify wit)l the white of six eggs. Pour the boiling liquid
'!'~on
the pa rmgs of one hundred 01·anges, a dd the stra ined
Jmce of these •)ranges, and ye11st six ounces; let it work for
threii or four da i's. then strain it into a b1L1°1·el ; bung it up
loosely.. In !'-
mon~h
add follr pin ts of b ra nCly, and in three
months it will be fit to d rink. ,