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Wines
and
Wine
Making
The
addition
of
an
equal
quantity
of
fruit
and
sugar
in-
creases
the
strength.
2.
—
Add
to
10
gal.
prepared
cider,
2
gal.
genuine
port
wine,
2
qt.
best
cognac
brandy,
1
pt.
simple
syrup,
1
lb.
bruised
raisins,
1
oz.
tincture
kino,
%
oz.
extract
rhatany,
3
qt.
proof
spirits.
Allow
it
to
stand
for
2
weeks,
rack,
fine,
and
repeat,
if
necessary.
Keep
the
wine
cool.
3.
—
Strong
old
cider,
6
gal.;
elderberry
juice,
4
gal.;
sloe
juice,
3
gal.;
sugar,
28
lb.;
powdered
extract
of
rhatany,
1
lb.;
at
time
of
racking
add
brandy,
H
gal-;
good
port
wine,
2
gal.
Quinine
Wine.
—
Break
into
small
pieces
1
oz.
of
sul-
phate
of
quinine
and
put
it
into
a
glass
jar
with
2
oz.
of
90%
alcohol;
let
the
quinine
infuse
for
24
hours;
add
1
qt.
of
claret,
and
let
it
remain
thus
for
12
days;
then
filter
the
wine
through
a
felt
bag,
and
bottle
for
use.
The
above
quantity
of
quinine
may
be
dissolved,
without
the
addition
of
alcohol,
in
any
of
the
following
wines:
Madeira,
Marsala,
Malaga,
Lunel,
or
Alicante.
Raisin
Wine.
—
1.
—
To
each
lb.
of
raisins
allow
1
gal.
of
cold
water,
2
lb.
of
good
preserving
sugar,
1
tablespoon-
ful
of
yeast.
Strip
the
raisins
from
the
stalk,
put
them
into
a
large
boiler
or
clean
copper,
with
the
water,
simmer
gently
for
about
1
hour,
then
rub
them
through
a
sieve.
Dissolve
the
sugar
in
the
liquid,
and
add
the
raisin
pulp
and
the
yeast,
let
the
vessel
stand
covered
for
3
days,
then
strain
the
liquid
into
a
cask.
Bung
loosely
until
fer-
mentation
ceases,
then
tighten
the
bung,
and
allow
the
cask
to
stand
for
at
least
12
months
before
racking
the
wine
off
into
bottles.
2.
—
With
Cider.
—
Good
cider,
8
gal.;
Malaga
raisins,
15
lb.;
French
brandy,
1
bottle;
sugar
candy,
3
oz.;
the
rind
of
3
lemons.
Strip
the
raisins
from
the
stalks,
halve
them,
put
them
into
a
9-gal.
cask,
and
pour
over
them
the
cider.
Bung
lightly
for
5
or
6
days,
then
tighten
the
bung
and
let
the
cask
stand
for
6
months.
Raspberry
Wine.
—
1.
—
Ripe
raspberries,
10
qfc.;
boiling
water,
10
qt.;
good
preserving
sugar,
61b.;
brewer's
yeast,
193