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Beverages
—
A
Icoholic
about
a
year,
if
made
in
lots
of
over
50
gallons.
At
the
end
of
this
period
the
clear
wine
may
be
carefully
siphoned
directly
into
the
bottle
It
will
be
possible to
bottle
or
use
the
ordinary
sour
wine
after
a
settling
period
of
three
or
four
months,
but
aging
in
wood
makes
a
better
wine.
2.
—
Ripe
Grapes.
—
Mash
sound,
ripe
grapes
well
with
your
hands,
in
an
earthen
pan,
or,
if
not
with your
hands,
with
a
perfectly
tasteless
stick
of
wood.
Do
not
crush
the
seeds;
strain
the
liquor
into
a
cask,
gently
squeeze
the
pulp,
pouring
the
remainder
of
the
juice
into
the
cask
(strained).
Let
it
stand
aside
for
a
fortnight,
then
draw
it
off
into
smother
cask,
covering
up
the
bunghole
with a
piece
of
slate
till
all
fermentation
has
ceased.
Bottle
in
6
months,
cork,
and
seal,
and
it
will
be
drinkable
in
12
months'
time.
3.
—
Ten
lb.
fresh
grapes
are
put
into
a
large
jar
or
crock,
3
qt.
boiling
water
poured
over
them,
and
when
the
water
is
cool
enough
to
permit
of
it,
squeeze
the
grapes
well
with
the
hand.
After
allowing
the
jar
to
remain
3
or
4
days
covered
with
a
cloth,
press
out
the
grapes,
then
add
5
lb.
of
sugar.
Allow
it
to
remain
for
1
week,
skim
and
strain
carefully,
then
bottle,
corking
loosely.
After the
fermenta-
tion
is
completed
strain
and
seal
tightly.
4.
—
Put
20
lb.
of
ripe
grapes
into
a
stone
jar,
and
pour
on
6
qt.
of
boiling
water;
when
cooled
sufficiently
squeeze
by
hand.
Cover
jar
with
cloth,
let
stand
for
3
days,
then
press
out
the
juice;
add
10
lb.
crushed
sugar.
After
stand-
ing
a
week,
seum,
strain
and
bottle,
corking
loosely.
When
fermentation
is
complete
strain
again
and
bottle,
corking
tightly.
Lay
on
side
in
«ool
place.
5.—
Sound,
not
overripe
grapes;
to
each
lb.
allow
1 qt.
of
cold
water;
add
to
each
gal.
of
liquid
obtained
from
the
grapes
3
lb.
of
loaf
sugar,
\i
pt.
of
French
brandy,
and
J£
oz.
of
isinglass.
Strip
the
grapes
from
the
stalks,
put
them
into
a
wooden
tub
or
earthenware
bowl,
and
bruise
them
well.
Pour
over
them
the
water,
let
them
stand
for
3
days,
stirring
frequently,
then
strain
through
a
jelly
bag
or
fine
hair
sieve.
Dissolve
the
sugar
in
the
liquid,
then
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