Homemade brandy recipes



_Cognac Brandy._

Neutral spirits, 4 galls.; 1/2 a gall. of honey dissolved in water, 2 pts.; Jamaica rum, 1 gall.; catechu, 1/2 oz.; butyric ether, 1 oz. Mix.

_Sarzerac Brandy._

Neutral spirits, 4 galls.; 3 pts. of water to dissolve honey, 4 pts.; rum, 3 qts.; porter, 3 pts.; infusion of almonds, 1/2 a pt.; oil of wine, 1 oz.; sugar coloring, 4 oz., cochineal tincture, 1 oz.; then add the alcoholic solution of starch, 3 pts., and mix. This starch solution is made by infusing 1 qt. of wheat or rice flour in 1 1/2 galls. of equal parts of clean spirit and water for 24 hours.

_Cherry Brandy._

Neutral spirits, 4 galls.; refined sugar, 5 lbs.; water, to dissolve, 1 gall., catechu, 1 oz., infusion of bitter almonds, 1/2 a pt.; cloves, cassia, of each 1/2 oz.; these are to be well bruised before adding tartaric acid, 4 oz., dissolved in 1 pt. of water; honey, 1 qt., dissolved in 1 pt. of water; 4 drops of oil of wintergreen, dissolved in 1 oz. of acetic ether, then color with l pt. of the tincture of cochineal; burnt sugar, 1 oz.

_Peach Brandy._

Neutral spirits, 4 galls.; 3 pts. of honey, dissolved in 2 pts. of water; mix infusion of bitter almonds, 1 pt.; sulphuric acid, 80 drops; porter, 1 pt., tincture of saffron, 1/2 a pt.: and flavor with oil of pears, 1 oz., dissolved in 2 oz. of alcohol, and acetic ether, 1/2 oz.

_Old Apple Brandy._

Neutral spirits, 4 galls.; decoction of tea, 1 pt.; alcoholic solution of starch, 3 qts., sulphuric acid 1/2 oz.; this is flavored with the oil of apples, 1 oz. dissolved in alcohol, 2 oz., color with 4 oz. of sugar coloring; valerianate of amylic oxide is the chemical name for apple oil.





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