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Classic
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page 255
If raisin wine be much used, it would answer well to keep a cask always for it,
and bottle off one year's wine just in time to make the next, which, allowing
the six months of infusion, would make the wine to be eighteen months old. In
cyder-counties this way is very economical; and even if not thought strong
enough, the addition of another quarter of a hundred of raisins would be
sufficient, and the wine would still be very cheap.
When the raisins are pressed through a horse-hair bag, they will either produce
a good spirit by distillation, and must be sent to a chymist who will do it (but
if for that purpose, they must be very little pressed;) or they will make
excellent vinegar, on which article see page 121.
The stalks should be picked out for the above, and may be thrown into any cask
of vinegar that is making; being very acid.
Raisin Wine without Cyder.
On four hundred weight of Malagas pour one hogshead of spring-water, stir well
daily for fourteen days, then squeeze the raisins in a horse-hair bag in a
press, and tun the liquor; when it ceases to hiss, stop it close. In six months
rack it off into another cask, or into a tub, and after clearing out the
sediment, return it into the same, but don't wash it; add a gallon of the best
brandy, stop it close, and in six months bottle it.
Take care of the pressed fruit, for the uses of which refer to the preceding
receipt.
Sack Mead.
To every gallon of water put four pounds of honey, and boil it three quarters of
an hour, taking care to skim it. To every gallon add an ounce of hops; then boil
it half an hour, and let it stand till next day: put it into your cask, and to
thirteen gallons of the liquor add a quart of brandy. Let it be lightly stopped
till the fermentation is over, and then stop it very close. If you make a large
cask, keep it a year in cask.
Cowslip Mead.
Put thirty pounds of honey into fifteen gallons of water,
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