|
Classic
Cook Books
< last page | next page >
page 150
months, and bottle it for use; put two or three raisins in each bottle, and cork
it up.
Currant Wine.
Pick and mash the currants, either with your hands or a clean block, in a tub;
strain them, and to one gallon of juice, put two gallons of water; and to each
gallon of the mixture, put three pounds of sugar; stir it until the sugar is
dissolved, then put it in a clean cask that has never been used for beer or
cider; put it in a cellar or cool place, and let it work out at the bung for
several weeks; have a gallon of it saved in a jug to fill up with, as it works
out. When it is done working, bung it up.
You may rack it off towards spring, or it will not hurt it to stand a year.
If you want a barrel of wine, you must have eight gallons of currant juice,
sixteen of water, and seventy-two pounds of sugar; put in a quart of brandy
after it has done working; if you can get a clean brandy barrel to put it in, it
is better than a new one.
ANOTHER WAY.
Mash well together equal quantities of currants and water, strain the juice and
to every gallon add three pounds of best brown sugar; fill the cask two-thirds
full, bung it tight and put clay over; by this means the air is excluded while
the process of fermentation is going on; the cask should be iron-bound; rack it
off and bottle or put in demijohns the next spring after making.
Elderberry Wine.
To each gallon of berries, put one of water; mash them in a tub, and leave them
two days, stirring them
< last page | next page >
Classic
Cook Books
|
