Previous Page  199 / 258 Next Page
Information
Show Menu
Previous Page 199 / 258 Next Page
Page Background

Wines

and

Wine

Making

every

4J^

gal.

of

wine

allow

1

bottle

of

brandy.

Boil

the

sugar

and

water

together

for

J^

hour,

carefully

re-

moving

all

the

scum

as

it

rises.

Pour

this

boiling

liquor

on

the

orange

and

lemon

rinds,

and

the

juice,

which

should

be

strained;

when

milk-warm

add

the

cowslip

pips

or

flowers,

picked

from

the

stalks

and

seeds;

and

to

9

gal.

of

wine

3

tablespoonfuls

of

good

fresh

brewer's

yeast.

Let

it

ferment

3

or

4

days,

then

put

all

together

in

a

cask

with

the

brandy

and

let

it

remain

for

2

months,

when

bottle

it

off

for

use.

To

be

boiled

J^

hour;

to

fer-

ment

3

or

4

days;

to

remain

in

the

cask

2

months.

Make

this

in

April

or

May.

2.

Four

qt.

of

cowslip

flowers,

4

qt.

of

water,

3

lb.

of

loaf

sugar,

the

finely

grated

rind

and

juice

of

1

orange

and

1

lemon,

2

tablespoonfuls

of

brewer's

yeast,

or

J4

oz.

of

compressed

yeast

moistened

with

water.

Boil

the

sugar

and

water

together

for

}4

hour,

skimming

when

neces-

sary,

and

pour,

quite

boiling,

over

the

rinds

and

strained

juice

of

the

orange

and

lemon.

Let

it

cool,

then

stir

in

the

yeast

and

cowslip

flowers,

cover

with

a

cloth,

and

allow

it

to

remain

undisturbed

for

48

hours.

Turn

the

whole

into

a

clean

dry

cask,

add

the

brandy,

bung

closely,

let

it

remain

thus

for

8

weeks,

then

draw

it

off

into

bottles.

Cork

securely,

store

in

a

cool,

dry

place

for

3

or

4

weeks,

and

it

will

then

be

ready

for

use.

Currant

Wine.

Squeeze

the

currants

through

a

coarse

bag;

have

equal

parts

of

water

and

juice

or

1-3

water,

as

taste

may

direct,

and

add

3

lb.

of

loaf

sugar

to

each

gallon

of

the

mixture;

mix

well

and

bottle in

stone

jugs

or

demijohns;

treat

same

way

as

blackberry

wine

par-

tially

cork

and

keep

in

a

cool

place.

Some

keep

a

bottle

of

the

mixture

to

fill

up

the

vessels

as

they

effer-

vesce,

but

it

is

not always

necessary.

Bottle

in

October,

when

fermentation

ceases;

this

make

a

beautiful

and

delicious

wine

and

improves

with

age.

Red.

Ripe

red

currants.

To

each

gallon

of

fruit

al-

low

1}4

gal.

of

cold

water

and

5

lb.

either

loaf

sugar

or

good

preserving

sugar

and

K

pt-

of

good

brandy

(if

you

179