_Red and White Gooseberry Wine._
Take cold soft water, 3 galls; red gooseberries, 1 1/2 galls.; white gooseberries, 2 galls. Ferment.
Now mix raw sugar, 5 lbs.; honey, 1 1/2 lbs., tartar, in fine powder, 1 oz. Afterwards put in bitter almonds, 2 oz.; sweetbriar, 1 small handful, and brandy, 1 gall., or less. This will make 6 galls.
_White Gooseberry or Champagne Wine._
Take cold soft water, 4 1/2 galls.; white gooseberries, 5 galls. Ferment.
Now mix refined sugar, 6 lbs.; honey, 4 lbs.; white tartar, in fine powder, 1 oz. Put in orange and lemon-peel, 1 oz. dry, or 2 oz. fresh, and add white brandy, 1/2 gall. This will make 9 galls.
_Gooseberry Wine of the Best Quality, resembling Champagne._
To each pint of full ripe gooseberries, mashed add one pint of water, milk warm, in which has been dissolved one pound of single-refined sugar; stir the whole well, and cover up the tub with a blanket, to preserve the heat generated by the fermentation of the ingredients, let them remain in this vessel 3 days, stirring them twice or thrice a day; strain off the liquor through a sieve, afterwards through a coarse linen cloth; put it into the cask; it will ferment without yeast. Let the cask be kept full with some of the liquor reserved for the purpose. It will ferment for 10 days, sometimes for 3 weeks; when ceased, and only a hissing noise remains, draw off 2 or 3 bottles, according to the strength you wish it to have from every 20 pint cask, and fill up the cask with brandy or whiskey; but brandy is preferable. To make it very good, and that it may keep well, add as much Sherry, together with 1/4 oz. of isinglass dissolved in water to make it quite liquid: stir the whole well. Bung the cask up, and surround the bung with clay; the closer it is bunged the better; a fortnight after, if it be clear at top, taste it, if not sweet enough, add more sugar; 22 lbs. is the just quantity in all for 20 pints of wine; leave the wine 6 months in the cask; but after being quite fine, the sooner it is bottled the more it will sparkle and resemble Champagne. The process should be carried on in a place where the heat is between 48 and 56 Fahr. Currant wine my be made in the same manner.
_Gooseberry and Currant Wine._
The following method of making superior gooseberry and currant wines is recommended in a French work: For currant wine, 8 lbs. of honey are dissolved in 15 galls. of boiling water, to which, when clarified, is added the juice of 8 lbs. of red or white currants. It is then fermented for 24 hours, and 2 lbs. of sugar to every 2 galls. of water are added. The preparation is afterwards clarified with the whites of eggs and cream of tartar. For gooseberry wine, the fruit is gathered dry when about half ripe, and then pounded in a mortar. The juice, when properly strained through a canvas bag, is mixed with sugar, in the proportion of 3 lbs. to every 2 galls. of juice. It is then left in a quiet state for 15 days, at the expiration of which it is carefully poured off, and left to ferment for 3 months when the quantity is under 15 galls., and for 5 months when double that quantity. It is then bottled, and soon becomes fit for drinking.
Another.--Take cold soft water, 5 1/2 galls.; gooseberries and currants, 4 galls. Ferment. Then add, raw sugar, 12 1/2 lbs.; tartar, in fine powder, 1 oz., ginger, in powder 3 oz., sweet marjoram, 1/2 a handful; whiskey, 1 qt. This will make 9 galls.
_Red Currant Wine._
Take cold soft water, 11 galls.; red currants, 8 galls.; raspberries, 1 qt. Ferment. Mix, raw sugar, 20 lbs., beet-root, sliced, 2 lbs.; and red tartar, in fine powder, 3 oz. Put in 1 nutmeg, in fine powder; add brandy, 1 gall. This will make 18 galls.
Another.--Put 5 qts. of currants and 1 pint of raspberries to every 2 galls. of water; let them soak a night; then squeeze and break them well. Next day rub them well through a fine sieve till the juice is expressed, washing the skins with some of the water, then, to every gallon, put 4 lbs. of the best sugar, put it into your barrel, and set the bung lightly in. In 2 or 3 days add a bottle of good Cogniac brandy to every 4 galls.; bung it close, but leave out the spigot for a few days. It is very good in 3 years, better in 4.
Another.--Boil 4 galls. of spring water, and stir into it 8 lbs. of honey; when thoroughly dissolved, take it off the fire; then stir it well in order to raise the scum, which take clean off, and cool the liquor.
When thus prepared, press out the same quantity of the juice of red currants moderately ripe, which being well strained, mix well with the water and honey, then put them into a cask or a large earthen vessel, and let them stand to ferment for 24 hours, then to every gallon add 2 lbs. of fine sugar, stir them well to raise the scum, and when well settled take it off, and add 1/2 an oz. of cream of tartar, with the whites of 2 or 3 eggs, to refine it. When the wine is well settled and clear draw it off into a small vessel, or bottle it up, keeping it in a cool place.
Of white currants a wine after the same manner may be made, that will equal in strength and pleasantness many sorts of white wine; but as for the black or Dutch currants, they are seldom used, except for the preparation of medicinal wines.
Another.--Gather the currants in dry weather, put them into a pan and bruise them with a wooden pestle; let them stand about 20 hours, after which strain through a sieve; add 3 lbs. of fine powdered sugar to each 4 quarts of the liquor, and after shaking it well fill the vessel, and put a quart of good brandy to every 7 gallons. In 4 weeks, if it does not prove quite clear, draw it off into another vessel, and let it stand previous to bottling it off about 10 days.
_Red and White Currant Wine._
Take of cold soft water, 12 galls.; white currants, 4 galls., red currants, 3 galls. Ferment. Mix, raw sugar, 25 lbs., white tartar, in fine powder, 3 oz. Put in sweet-briar leaves, 1 handful; lavender leaves, 1 handful; then add spirits, 2 qts. or more. This will make 18 galls.
_Dutch Currant Wine._
Take of cold soft water, 9 galls., red currants, 10 galls. Ferment. Mix, raw sugar, 10 lbs.; beet-root, sliced, 2 lbs.; red tartar, in fine powder, 2 oz. Put in bitter almonds, 1 oz., ginger, in powder, 2 oz.; then add brandy, 1 qt. This will make 18 galls.
_Dutch Red Currant Wine._
Take of cold soft water, 11 galls., red currants, 8 galls. Ferment. Mix, raw sugar, 12 lbs.; red tartar, in fine powder, 2 oz. Put in coriander seed, bruised, 2 oz., then add whiskey, 2 qts. This will make 18 galls.
_Mixed Berries from a Small Garden._
Take of cold soft water, 11 galls.; fruit, 8 galls. Ferment. Mix, treacle, 14 or 16 lbs., tartar, in powder, 1 oz. Put in ginger, in powder, 4 oz.; sweet herbs, 2 handfuls; then add spirits, 1 or 2 qts. This will make 18 galls.
_To make Compound Wine._
An excellent family wine may be made of equal parts of red, white and black currants, ripe cherries, and raspberries, well bruised, and mixed with soft water, in the proportion of 4 lbs. of fruit to 1 gall. of water. When strained and pressed, 3 lbs. of moist sugar are to be added to each gall. of liquid. After standing open for 3 days, during which it is to be stirred frequently, it is to be put into a barrel, and left for a fortnight to work, when a ninth part of brandy is to be added, and the whole bunged down. In a few months it will be a most excellent wine.
_Other Mixed Fruits of the Berry kind._
Take of cold soft water, 2 galls.; fruit, 18 galls. Ferment. Honey, 6 lbs.; tartar, in fine powder, 2 oz. Put in peach leaves, 6 handfuls: then add brandy, 1 gall. This will make 18 galls.
_White Currant Wine._
Take of cold soft water, 9 galls., white currants, 9 galls.; white gooseberries, 1 gall. Ferment. Mix, refined sugar, 25 lbs.; white tartar, in powder, 1 oz.; clary seed, bruised, 2 oz.; or clary flowers or sorrel flowers, 4 handfuls, then add white brandy, 1 gall. This will make 18 galls.
Another.--Take of cold soft water, 10 galls.; white currants, 10 galls. Ferment. Mix, refined sugar, 25 lbs.; white tartar, in fine powder, 1 oz.; then add hitter almonds, 2 oz. and white brandy, 1 gall. This will make 18 galls.
_Black Currant Wine._
Take of cold soft water, 10 galls.; black currants, 6 galls.; strawberries, 3 galls. Ferment. Mix, raw sugar, 25 lbs.; red tartar, in fine powder, 6 oz.; orange-thyme, 2 handfuls; then add brandy, 2 or 3 qts. This will make 18 galls.
Another.--Take of cold soft water, 12 galls.; black currants, 5 galls.; white or red currants, or both, 3 galls. Ferment. Mix, raw sugar, 30 lbs. or less; red tartar, in fine powder, 5 oz.; ginger, in powder, 5 oz. then add brandy, 1 gall. or less. This will make 18 galls.
Another, very fine.--To every 3 qts. of juice add as much of cold water, and to every 3 qts. of the mixture add 3 lbs. of good, pure sugar. Put it into a cask, reserving some to fill up. Set the cask in a warm, dry room, and it will ferment of itself. When this is over skim off the refuse, and fill up with what you have reserved for this purpose. When it has done working, add 3 qts. of brandy to 40 qts. of the wine. Bung it up close for 10 months, then bottle it. The thick part may be separated by straining, and the percolating liquor be bottled also. Keep it for 12 months.
Take of cold soft water, 7 galls.; cider, 6 galls.; strawberries, 6 galls. Ferment. Mix, raw sugar, 16 lbs.; red tartar, in fine powder, 3 oz.; the peel and juice of 2 lemons; then add brandy, 2 or 3 qts. This will make 18 galls.
Another.--Take of cold soft water, 10 galls.; strawberries, 9 galls. Ferment. Mix, raw sugar, 25 lbs.; red tartar, in fine powder, 3 oz., 2 lemons and 2 oranges, peel and juice; then add brandy, 1 gall. This will make 18 galls.
Take of cold soft water, 6 galls., cider, 4 galls. raspberries, 6 galls.; any other fruit, 3 galls. Ferment. Mix, raw sugar, 18 or 20 lbs., red tartar, in fine powder, 3 oz., orange and lemonpeel, 2 oz. dry, or 4 oz. fresh; then add brandy, 3 qts. This will make 18 galls.
Another.--Gather the raspberries when ripe husk them and bruise them, then strain them through a bag into jars or other vessels. Boil the juice, and to every gall. put 1 1/2 lbs. of lump sugar. Now add whites of eggs, and let the whole boil for 15 minutes, skimming it as the froth rises. When cool and settled, decant the liquor into a cask, adding yeast to make it ferment. When this has taken place, add 1 pint of white wine, or a pint of proof spirit to each gall. contained in the cask, and hang a bag in it containing 1 oz. of bruised mace. In 3 months, if kept in a cool place, it will be very excellent and delicious wine.
On a dry day gather mulberries, when they are just changed from redness to a shining black; spread them thinly on a fine cloth, or on a floor or table, for 24 hours, and then press them. Boil a gall. of water with each gall. of juice; putting to every gall. of water 1 oz. of cinnamon bark and 6 oz. of sugar candy finely powdered. Skim and strain the water when it is taken off and settled, and put to it the mulberry-juice. Now add to every gall. of the mixture a pint of white or Rhenish wine. Let the whole stand in a cask to ferment for 5 or 6 days. When settled, draw it off into bottles and keep it cool.
Take of cold soft water, 16 galls.; Malaga raisins, 50 lbs.; elderberries, 4 galls., red tartar in fine powder, 4 oz. Mix ginger in powder, 5 oz.; cinnamon, cloves, and mace, of each 2 oz., 3 oranges or lemons, peel and juice; then add 1 gall. of brandy. This will make 18 galls.
Another.--In making elder juice let the berries be fully ripe, and all the stalks clean picked from them; then, have a press ready for drawing off all the juice, and 4 haircloths, somewhat broader than the press. Lay one layer above another having a hair-cloth betwixt every layer, which must be laid very thin, and pressed a little at first and then more till the press be drawn as close as possible. Now take out the berries, and press all the rest in the like manner, then take the pressed berries, break out all the lumps, put them into an open-headed vessel, and add as much liquor as will just cover them. Let them infuse so for 7 or 8 days; then put the best juice into a cask proper for it to be kept in, and add l gall. of malt spirits not rectified, to every 20 galls. of elder-juice, which will effectually preserve it from becoming sour for two years at least
Another.--Pick the berries when quite ripe, put them into a stone jar, and set them in an oven, or in a kettle of boiling water, till the jar is hot through, then take them out, and strain them through a coarse sieve. Squeeze the berries and put the juice into a clean kettle. To every quart of juice put 1 lb. of fine sugar; let it boil and skim it well. When clear and fine, pour it into a cask. To every 10 galls. of wine add 1 oz. of isinglass dissolved in cider, and 6 whole eggs. Close it up, let it stand 6 months, and then bottle it.
_To make an Imitation of Cyprus Wine._
To 10 galls. of water put 10 qts. of the juice of white elderberries, pressed gently from the berries by the hand and passed through a sieve, without bruising the seeds; add to every gallon of liquor 3 lbs. of sugar, and to the whole quantity 2 oz. of ginger sliced, and 1 oz. of cloves. Boil this nearly an hour, taking off the scum as it rises, and pour the whole to cool, in an open tub, and work it with ale yeast, spread upon a toast of bread for 3 days. Then turn it into a vessel that will just hold it, adding about 1 1/2 lbs. of bruised raisins, to lie in the liquor till drawn off, which should not be done till the wine is fine.
_To make Elder-flower Wine, or English Frontignac._
Boil 18 lbs. of white powdered sugar in 6 galls. of water and 2 whites of eggs well beaten, skim it, and put in a quarter of a peek of elder-flowers; do not keep them on the fire. When cool stir it and put in 6 spoonfuls of lemon juice, 4 or 5 of yeast, and beat well into the liquor; stir it well every day, put 6 lbs. of the best raisins, stoned, into the cask, and tun the wine. Stop it close and bottle in 6 months. When well kept, this wine will pass very well for Frontignac.
Another.--To 6 galls. of spring-water put 6 lbs. of sun raisins out small, and 12 lbs. of fine sugar. Boil the whole together for about an hour and a half. When the liquor is cold put half a peek of ripe elder-flowers in, with about a gill of lemonjuice, and half the quantity of ale yeast. Cover it up and, after standing 3 days, strain it off. Now pour it into a cask that is quite clean, and that will hold it with ease. When this is done put a quart of Rhenish wine to every gallon; let the bung be slightly put in for 12 or 14 days, then stop it down fast, and put it in a cool, dry place for 4 or 5 months, till it be quite settled and fine; then bottle it off.
_Imitation of Port Wine._
Take 6 galls. of good cider, 1 1/2 galls. of Port wine, 1 1/2 galls. of the juice of elder-berries, 3 qts. of brandy, 1 1/2 oz. of cochineal. This will produce 9 1/2 galls.
Bruise the cochineal very fine, and put it with the brandy into a stone bottle; let it remain at least a fortnight, shaking it well once or twice every day. At the end of that time procure the the cider, and put 5 galls. into a 9 gallon cask; add to it the elder-juice and Port wine, then the brandy and cochineal. Take the remaining gallon of cider to rinse out the bottle that contained the brandy; and, lastly, pour it into the cask, and bung it down very close, and in 6 weeks it will be ready for bottling.
It is, however, sometimes not quite so fine as could be wished: in that case add 2 oz. of isinglass, and let it remain a fortnight or 3 weeks longer, when it will be perfectly bright. It would not be amiss, perhaps, if the quantity of isinglass mentioned was added to the wine before it was bunged down; it will tend very considerably to improve the body of the wine. If it should not appear sufficiently rough flavored, add 1 oz. or 1 1/2 oz. of roche-alum, which will, in most cases, impart a sufficient astringency.
After it is bottled it must be packed in as cool a place as possible. It will be fit for using in a few months, but if kept longer it will be greatly improved.
_Whortleberry or Bilberry Wine._
Take of cold soft water 6 galls., cider 6 galls., berries 8 galls., ferment. Mix raw sugar 20 lbs., tartar in fine powder 4 oz.; add ginger in powder 4 oz.; lavender and rosemary leaves 2 handfuls, rum or British spirits 1 gall. This will make 18 galls.
The season for obtaining the liquor from birchtrees is in the latter end of February, or the beginning of March, before the leaves shoot out, and as the sap begins to rise; if the time is delayed the juice will grow too thick to be drawn out. It should be as thin and clear as possible. The method of procuring the juice is by boring holes in the trunk of the tree and fixing faucets of elder; but care should be taken not to tap it in too many places at once, for fear of injuring the tree. If the tree is large it may be bored in 5 or 6 places at once, and bottles are to be placed under the aperture for the sap to flow into. When 4 or 5 galls. have been extracted from different trees cork the bottles very close, and wax them till the wine is to be made, which should be as soon as possible after the sap has been obtained. Boil the sap, and put 4 lbs. of loaf sugar to every gallon, also the peel of a lemon cut thin; then boil it again for nearly an hour, skimming it all the time. Now pour it into a tub and, as soon as it is almost cold, work it with a toast spread with yeast, and let it stand 5 or 6 days, stirring it twice or 3 times each day. Into a cask that will contain it put a lighted brimstone snatch, stop it up till the match is burnt out, and then pour the wine into it, putting the bung lightly in, till it has done working. Bung it very close for about 3 months, and then bottle it. It will be good in a week after it is put into the bottles.
Another.--Birch wine may be made with raisins in the following manner: To a hogshead of birchwater, take 400 Malaga raisins; pick them clean from the stalks and cut them small. Then boil the birch liquor for an hour at least, skim it well, and let it stand till it is no warmer than milk. Then put in the raisins and let it stand close covered, stirring it well 4 or 5 times every day. Boil all the stalks in a gallon or two of birch liquor, which, added to the other when almost cold, will give it an agreeable roughness. Let it stand 10 days, then put it in a cool cellar, and when it has done hissing in the vessel, stop it up close. It must stand at least 9 months before it is bottled.
Having procured berries that are fully ripe, put them into a large vessel of wood or stone with a cock in it, and pour upon them as much boiling water as will cover them. As soon as the heat will permit the hand to be put into the vessel, bruise them well till all the berries are broken. Then let them stand covered till the berries begin to rise towards the top, which they usually do in 3 or 4 days. Then draw off the clear into another vessel, and add to every 10 quarts of this liquor 1 lb. of sugar. Stir it well and let it stand to work a week or 10 days in another vessel like the first. Then draw it off at the cock through a jelly-bag into a large vessel. Take 4 oz. of isinglass and lay it to steep 12 hours in a pint of white wine. The next morning boil it upon a slow fire till it is all dissolved. Then take 1 gallon of blackberry-juice, put it in the dissolved isinglass, give them a boil together, and pour all into the vessel. Let it stand a few days to purge and settle, then draw it off and keep it in a cool place.
Take of cold soft water, 18 galls., Malaga or Smyrna raisins, 35 lbs. juniper-berries, 9 quarts, red tartar, 4 oz., wormwood and sweet marjoram, each 2 handfuls; whiskey, 2 quarts or more. Ferment for 10 or 12 days. This will make 18 galls.
_To make Damson Wine._
Take of cold soft water 11 galls., damsons, 8 galls. Ferment. Mix raw sugar, 30 lbs., red tartar, in fine powder, 6 oz. Add brandy, 1 gall. This will make 18 galls.
"When the must," says Mr. Carnell, "has fermented 2 days, (during which time it should be stirred up 2 or 3 times) take out of the vat about 2 or 3 quarts of the stones and break them and the kernels, and then return them into the vat again."
Take a considerable quantity of damsons and common plums inclining to ripeness; slit them in halves so that the stones may be taken out, then mash them gently and add a little water and honey. Add to every gallon of the pulp 1 gall. of spring-water, with a few bay-leaves and cloves; boil the mixture, and add as much sugar as will sweeten it; skim off the froth and let it cool. Now press the fruit, squeezing out the liquid part, strain all through a fine strainer, and put the water and juice together in a cask. Having allowed the whole to stand and ferment for 3 or 4 days, fine it with white sugar, flour, and white of eggs; draw it off into bottles, then cork it well. In 12 days it will be ripe, and will taste like weak Port, having the flavor of Canary.
Another.--Gather the damsons on a dry day, weigh them and then bruise them. Put them into a cask that has a cock in it, and to every 8 lbs. of fruit add 1 gall. of water. Boil the water, skim it and put it scalding hot to the fruit. Let it stand 2 days, then draw it off and put it into a vessel, and to every gallon of liquor put 2 1/2 lbs. of fine sugar. Fill up the vessel and stop it close, and the longer it stands the better. Keep it for 12 months in the vessel, and then bottle, putting a lump of sugar into every bottle. The small damson is the best for this purpose.
Take of soft cold water, 10 galls., cherries, 10 galls. Ferment. Mix raw sugar, 30 lbs., red tartar, in fine powder, 3 oz. Add brandy, 2 or 3 quarts. This will make 18 galls.
Two days after the cherries have been in the vat, take out about 3 quarts of the cherry-stones, break them and the kernels, and return them into the vat again.
Another.--Take cherries nearly ripe, of any red sort, clear them of the stalks and stones, then put them into a glazed earthen vessel and squeeze them to a pulp. Let them remain in this state for 12 hours to ferment, then put them into a linen cloth not too fine and press out the juice with a pressing-board, or any other convenient instrument. Now let the liquor stand till the scum rises, and with a ladle or skimmer take it clean off; then pour the clear part, by inclination, into a cask, where to each gallon put 1 lb. of the best loaf sugar, and let it ferment for 7 or 8 days. Draw it off when clear, into lesser casks or bottles; keep it cool as other wines, and in 10 or 12 days it will be ripe.
_To make Morella Wine._
Cleanse from the stalks 60 lbs. of Morella cherries, and bruise them so that the stones shall be broken. Now press out the juice and mix it with 6 galls. of Sherry wine, and 4 galls. of warm water. Having grossly powdered separate ounces of nutmeg, cinnamon and mace, hang them separately in small bags in the cask containing the mixture. Bung it down and in a few weeks it will become a deliciously flavored wine.
_To make Peach Wine._
Take of cold soft water, 18 galls., refined sugar 25 lbs., honey, 6 lbs., white tartar, in fine powder 2 oz., peaches, 60 or 80 in number. Ferment. Then add 2 galls. of brandy. This will make 18 galls.
The first division is to be put into the vat, and the day after, before the peaches are put in, take the stones from them, break them and the kernels, then put them and the pulp into the vat and proceed with the general process.
_Peach and Apricot Wine._
Take peaches, nectarines, etc.; pare them and take the stones out; then slice them thin and pour over them from 1 to 2 galls. of water and a quart of white wine. Place the whole on a fire to simmer gently for a considerable time, till the sliced fruit becomes soft; pour off the liquid part into another vessel containing more peaches that have been sliced but not heated; let them stand for 12 hours, then pour out the liquid part and press what remains through a fine hair bag. Let the whole be now put into a cask to ferment; add of loaf sugar 1 1/2 lbs. to each gallon. Boil well 1 oz. of beaten cloves in a quart of white wine and add it to the above.
Apricot wine may be made by only bruising the fruit and pouring the hot liquor over it. This wine does not require so much sweetening. To give it a curious savor, boil 1 oz. of mace and 1/2 an oz. of nutmegs in 1 qt. of white wine; and when the wine is fermenting pour the liquid in hot. In about 20 days, or a month, these wines will be fit for bottling.
Pare off the rinds of 6 large lemons, cut them, and squeeze out the juice. Steep the rinds in the juice, and put to it 1 qt. of brandy. Let it stand 3 days in an earthen pot close stopped; then squeeze 6 more, and mix with it 2 qts. of springwater, and as much sugar as will sweeten the whole. Boil the water, lemons and sugar together and let it stand till it is cool. Then add 1 qt. of white wine, and the other lemons and brandy; mix them together, and run it through a flannel beg into some vessel. Let it stand 3 months and then bottle it off. Cork the bottles well; keep it cool, and it will be fit to drink in a month or 6 weeks.
Another.--Pare 5 dozen of lemons very thin, put the peels into 5 qts. of French brandy, and let them stand 14 days. Then make the juice into a syrup with 3 lbs. of singlerefined sugar, and when the peels are ready boil 15 galls. of water with 40 lbs. of single-refined sugar for 1/2 an hour. Then put it into a tub, and when cool add to it 1 spoonful of yeast, and let it work 2 days. Then tun it, and put in the brandy, peels and syrup. Stir them all together, and close up the cask. Let it stand 3 months, then bottle it, and it will be as pale and us fine as any citron-water.
_Apple White Wine._
Take of cold soft water, 2 galls.; apples, well bruised, 3 bushels, honey, 10 lbs., white tartar 2 oz.; 1 nutmeg, in powder; rum, 3 qts. This will make 18 galls.
_To make Apple Wine._
To every gall. of apple-juice, immediately as it comes from the press, add 2 lbs. of common loaf sugar; boil it as long as any scum rises, then strain it through a sieve, and let it cool; add some good yeast, and stir it well; let it work in the tub for 2 or 3 weeks, or till the head begins to flatten, then skim off the head, draw it clear off, and tun it. When made a year rack it off, and fine it with isinglass, then add 1/2 a pt. of the best rectified spirit of wine, or a pt. of French brandy, to every 8 galls.
_Apple Red Wine._
Take of cold soft water, 2 galls; apples, well bruised, 3 bushels. Ferment. Mix, raw sugar, 15 lbs.; beet root, sliced, 4 lbs., red tartar, in fine powder, 3 oz.; then add ginger, in powder, 3 oz.; rosemary and lavender leaves, of each 2 handfuls; whiskey, 2 quarts. This will make 18 galls.
_To make Quince Wine._
Gather the quinces when pretty ripe, on a dry day, rub off the down with a linen cloth, then lay them in hay or straw for 10 days to perspire. Now cut them in quarters, take out the cores and bruise them well in a mashing-tub with a wooden pestle. Squeeze out the liquid part bv pressing them in a hair bag by degrees, in a cider press; strain this liquor through a fine sieve, then warm it gently over a fire and skim it, but do not suffer it to boil.. Now sprinkle into it some loaf sugar reduced to powder; then in a gall. of water and a qt. of white wine; boil 12 or 14 large quinces, thinly sliced; add 2 lbs. of fine sugar and then strain off the liquid part, and mingle it with the natural juice of the quinces; put this into a cask (not to fill it) and mix them well together; then let it stand to settle, put in 2 or 3 whites of eggs, then draw it off. If it be not sweet enough, add more sugar, and a qt. of the best Malmsey. To make it still better boil 1/4 of a lb. of stoned raisins, and 1/2 an oz. of cinnamon bark in a qt. of the liquor, to the consumption of a third part and straining it, put it into the cask when the wine is fermenting.
Another.--Take 20 large quinces, gathered when they are dry and full ripe. Wipe them clean with a coarse cloth, and grate them with a large grater or rasp as near the cores as possible; but do not touch the cores. Boil a gall. of spring-water, throw in the quinces, and let them boil softly about 1/4 of an hour. Then strain them well into an earthen pan, on 2 lbs. of double-refined sugar. Pare the peel of 2 large lemons, throw them in, and squeeze the juice through a sieve. Stir it about till it is very cool, and then toast a thin bit of bread very brown, rub a little yeast on it, and let the whole stand close-covered 24 hours. Take out the toast and lemon, put the wine in a cask, keep it 3 months, and then bottle it. If a 20-gallon cask is wanted, let it stand 6 months before bottling it; and remember, when straining the quinces, to wring them hard in a coarse cloth.
Put 12 lbs. of powdered sugar, with the whites of 8 or 10 eggs well beaten, into 6 galls. of spring-water; boil them 3/4 of an hour; when cold, put into it 6 spoonfuls of yeast and the juice of 12 lemons, which being pared, must stand with 2 lbs. of white sugar in a tankard, and in the morning skim off the top, and then put it into the water; add the juice and rinds of 50 oranges, but not the white or pithy parts of the rinds; let it work all together 2 days and 2 nights: then add 2 qts. of Rhenish or white wine, and put it into the vessel.
Another.--To 6 galls. of water put 15 lbs. of soft sugar; before it boils, add the whites of 6 eggs well beaten, and take off the scum as it rises; boil it 1/2 an hour; when cool add the juice of 50 oranges, and 2/3 of the peels cut very thin, and immerse a toast covered with yeast. In a month after it has been in the cask, add a pt. of brandy and 2 qts. of Rhenish wine; it will be fit to bottle in 3 or 4 months, but it should remain in bottle for 12 months before it is drunk.
_To make Parsnip Wine._
To 12 lbs. of parsnips, cut in slices, add 4 galls. of water; boil them till they become quite soft. Squeeze the liquor well out of them, run it through a sieve, and add to every gall. 3 lbs. of loaf sugar. Boil the whole three quarters of an hour, and when it is nearly cold add a little yeast. Let it stand for 10 days in a tub, stirring it every day from the bottom; then put it into a cask for 12 months; as it works over fill it up every day.
_White Mead Wine._
Take of cold soft water 17 galls., white currants 6 qts. Ferment. Mix honey 30 lbs., white tartar in powder 3 oz. Add balm and sweetbriar, each 2 handfuls, white brandy 1 gall. This will make 18 galls.
_Red Mead, or Metheglin Wine._
Take of cold water 17 galls., red currants 6 qts., black currants 2 qts. Ferment. Mix, honey 25 lbs. beet root sliced 1 lb., red tartar in fine powder 4 oz. Add cinnamon in powder 2 oz., brandy 1 gall. This will make 18 galls.
Another.--Fermented mead is made in the proportion of 1 lb. of honey to 3 pints of water or by boiling over a moderate fire, to two-thirds of the quantity, three parts water and one part honey. The liquor is then skimmed and casked, care being taken to keep the cask full while fermenting. During the fermenting process the cask is left untopped and exposed to the sun, or in a warm room, until the working ceases. The cask is then bunged, and a few months in the cellar renders it pleasant, by the addition of cut raisins, or other fruits boiled after the rate of 1/2 lb. of raisins to 6 lbs. of honey, with a toasted crust of bread; 1 oz. of salt of tartar in a glass of brandy being added to the liquor when casked, to which some add 6 or 6 drops of the essence of cinnamon; others, pieces of lemon-peel with various syrups.
_Walnut Mead Wine._
To every gallon of water put 3 1/2 lbs. of honey, and boil them together three-quarters of an hour. Then to every gallon of liquor put about 2 dozen of walnut leaves; pour the boiling liquor upon them and let them stand all night. Then take out the leaves, put in a spoonful of yeast, and let it work for 2 or 3 days. Then make it up, and after it has stood for 3 months bottle it.
_To make American Honey Wine._
Put a quantity of the comb from which honey has been drained in a tub, and add a barrel of cider immediately from the press; this mixture stir and leave for one night. It is then strained before fermentation and honey added until the specific gravity of the liquor is sufficient to bear an egg. It is then put into a barrel, and after the fermentation is commenced the cask is filled every day for 3 or 4 days, that the froth may work out of the bung-hole. When the fermentation moderates put the bung in loosely, lest stopping it tight might cause the cask to burst. At the end of 5 or 6 weeks the liquor is to be drawn off into a tub, and the whites of 8 eggs, well beaten up with a pint of clean sand, are to be put into it; then add 1 gall. of cider spirits, and after mixing the whole together, return it into the cask, which is to be well cleaned, bunged tight, and placed in a proper situation for racking off when fine. In the month of April following draw it off into kegs for use, and it will be equal to almost any foreign wine.
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