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U. S. A. WINES
California Wines are considered best made in U. S. A. a
circumstance due to the fact that European vines are
grown and cultivate.id in California.
~he.
other states producing wine grow the indigenous
vanetie~
of grapes. Muscatel, Tokay, Port, Riesling and
other wmes are made in California.
WINE RECIPES
CHAMPAGNE WINE
TakE1 the grapes before they are fully ripe, put stalks
and fruit into a convenient wooden tub or use a barrel
that had formerly contained spirits or liquor and without
head or top. Crush them until all are broken and to every
pound of fruit add one quart of cold wate.i', use light grapes
only. Leave them for three days stir them two or three
times' a day. Strain and add three pounds and a quarter
of cube Sugar to eve.Icy gallon of liquid. When this is
dissolved put the wine at once into your barrel, which
should be completely filled, reserve a half gallon for the
purpose of filling it up as the fermentation subsides. Keep
the cask in a cool cellar. In fifteen days add one. pint of
Brandy, and a quarter of an ounce of isingless to every
five gallons of wine. Bottle in Champagne bottles. Corks
must be.
1
wired down so they will not pop open.
M\ILBERRY WINE
Gather Berries before the.y are quite ripe, bruise in crock.
To every quart of bruised berries put same amount of
water, let stand 24 hours then strain through course siE.'ve.
Then add to every gallon of diluted juice 4 pounds white
sugar, allow to ferment in usual way. When ready in
the cask, bottle>.
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