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Wines
and
Wine
Making
3.
—
Gooseberry.
—
Ferment
together
5
gal.
white
goose-
berries,
mashed,
with
4J^
gal.
water.
Add
6
lb.
sugar,
4J^
lb.
honey,
1
oz.
finely
powdered
cream
of
tartar,
1
oz.
dry
orange
and
lemon
peel
and
V%
gal.
white brandy. This
will
produce
9
gal.
Before
the
brandy
is
added
the
mixture
must
be
strained
and
put
into
a
cask.
Cherry
Wine.
—
Take
of
cold
water
10
gal.;
cherries,
10
gal.;
ferment.
Mix
raw
sugar,
30
lb.;
red
tartar,
in
fine
powder,
3
oz.;
add
brandy,
2
or
3
qt.
This
will
make
18
gal.
Two
days
after
the
cherries
have
been
in
the
vat
we
should
take
out
about
3
qt.
of
the
cherry
stones,
break
them
and
the
kernels
and
return
them
into
the
vat
again.
Cherry
Wine,
Black.
—
1.
—
Small
black
cherries,
24
lb.;
sugar,
2
lb.
to
each
gallon
of
liquor.
Bruise
the
cherries,
but
leave
the
stones
whole,
stir
well,
and
let
the
mixture
stand
24
hours.
Then
strain
through
a
sieve,
add
the
sugar,
mix
again
and
stand
another
24
hours.
Pour
away
the
clear
liquor
into
a
cask
and
when
fermentation
has
ceased
bung
it
closely.
Bottle
in
6
months'
time.
It
will
keep
from
12
to
18
months.
Time
—
To
remain
in
the
cask
6
months.
Make
this
in
July
or
August.
2.
—
Place
12
lb.
of
cherries,
preferably
small
black
ones,
on
a
large
dish
and
bruise
them
well
with
a
large
wooden
spoon.
Allow
them
to
remain
until
the
following
day,
then
drain
them
well
on
a
hair
sieve
and
measure
the
juice
into
an
earthenware
vessel.
To
each
quart
of
juice
add
J^
lb.
of
sugar,
cover
the
vessel,
let
it
stand
for
24
hours
and
strain
the
liquor into
a
clean,
dry
cask.
Bung
closely,
but
provide
the
upper
part
of
the
cask
with
a
vent
plug;
let
it
remain
undisturbed
for
about
6
months,
then
drain
off
into
bottles.
Cork
closely,
store
in
a
cool,
dry
place
and
use
as
required.
3.
—
Choose
cherries
as
ripe
as
possible,
without
being
overripe.
They
are
mashed
up
or
comminuted
in
some
manner
and
the
mass
freed
from
pits
is
carefully
measured.
On
account
of
a
jelly-like
substance
in
the
juice,
which
makes
it
hard
to
handle,
a
little
water
is
now
added
to
the
crushed
mass
and
it
is
set
aside
for
24
hours.
At
the
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