160 / 220
160
What Shall We Drink?
bubbles in the water jars. Change water about every three
days, but keep air away from the wine.
"Vi^en fermentation has ceased, it might be well to wait
about another week to permit the wine mixture to precipitate
dregs to bottom of big bottles. Then,when wine has cleared,
siphon off into three other five-gallon bottles, being sure to
leave the dregs behind. Let stand another week, hghtly
corked,and then draw off into wine bottles which, of course,
must be corked tightly. Always allow, in all wine bottling,
about three inches of air space between the top of the wine
and the cork for gas expansion. Bottled in September, this
wine is drinkable by February. Of course,the longer it ages,
the better. If you wish to "fortify" the wine, you might put
into each s-gallon bottle a pint of Brandy, before adding
the water.
BLACKBERRY WINE
To each gallon of mashed blackberries add one quart of
boiling water and let stand for 24 hours in stone crock or
crocks, depending on how much you make. Then siphon off
loose juice and crush the remaining pulp in wine press until
all juice is extracted. Add the juices together and to each
gallon of juice add three quarts of lukewarm water and two
pounds of brown sugar.
If berries are used at peak of season, when very juicy,
32 quarts should make five gallons of juice, which, when
recipe is followed,should make ten gallons of wine.
Let this ferment in s-gallon bottles, as prescribed for
grape wine, until all bubbles cease to rise in the water jars in
which each vent hose rests.
Siphon off to get rid of dregs into other large containers
and let remain until wine clarifies.
Now siphon off carefully into pint or quart bottles, being
careful to prevent dregs or sedimentfrom getting into bottles.
Cork bottles tightly and use not sooner than the following
March. Longer aging, of course, makes the wine better.
ELDERBERRY WINE
Crush elderberries as specified in the foregoing recipes and
let stand for fifteen hours. Siphon off the juice and squeeze
remainder from pulp. Now to every gallon of juice add an