|
Classic
Cook Books
< last page | next page >
page 224
RAISIN WINE WITH ELDER FLOWERS
Boil six pounds of raisins in six gallons of water. When soft, rub them to a
pulp, and pass through a colander to get rid of the stones; add this pulp to the
water it was boiled in, put to it twelve pounds of white sugar and a half-pint
of yeast. When clear, suspend half a pound of elder flowers in it to flavor the
wine; withdraw the flowers and bottle off the wine.
ORANGE AND LEMON WINE
Take the outer rind of one hundred oranges pared, so that no white appears; pour
upon them ten gallons of boiling water, let it stand ten hours and keep slightly
warm. While still warm, add the juice of the oranges, mixed with twenty-five
pounds of lump sugar, and a few tablespoonfuls of good yeast; let it ferment
five days, or until the fermentation has ceased, and the wine is clear; then
bottle.
Lemon wine can be made in the same way.
SOUR ORANGE WINE
Take one gallon juice of sour oranges, four gallons of water, and twenty pounds
of sugar. Boil this mixture in a vessel large enough to hold it, and skim it as
it boils until no more scum rises. Pour it into a flannel bag and strain; then
put it in a cask, adding to it a quart of uncooked orange juice. Let it ferment,
and when clear, bottle it. This will require about six months to finish. Keep in
a cool closet or cellar during fermentation.
< last page | next page >
Classic
Cook Books
|
