207 / 256
WINE,
JUNIPER.
207
which
time
hottle
or
fill
a
keg
in
which
has
been
burned
some
brimstone;
bung
tight.
(See
No.
418.)
380.
Wine
Grap^es.
11
gallons
of
lightly-pressed
juice
of
sweet
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
off
in
a
clean
keg
;
filter
the
dregs
of
the
first,
and
add
the
clear
to
the
liquid
that
has
been
drawn
off.
In
the
month
of
March
the
second
fermentation
begins,
then
lift
the
bung
;
when
the
second
fermentation
is
over,
if
the
w^ine
is
red,
fine
with
the
white
of
1
egg
beaten
to
a
froth,
but
when
white,
with
a
mixture
composed
of
1
ounce
of
isinglass
steeped
in
a pint
of
the
wine,
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
sufiicient
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
add
5
ozs.
of
sea-salt
;
take
it
from
the
fire,
and
let
it
stand
for
8
days,
then
bottle.
382.
"Wine,
Juniper.
12^
gallons
of
hot
w^ater.
I
ounce
of
ground
coriander-seed.
55
lbs.
of
ground
juniper
berries
and
5
lbs.
of
brown
sugar.
When
the
liquid
is
cooled
to
.100®
Fahrenheit,
add
1
pmt
of
good
brewers'
yeast,
and
put
all
in
a
keg
with
the