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Classic
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page 296
top, and when fermentation stops, pour into jugs or kegs.
Wine keeps best in kegs.
STRAWBERRY WINE
Mrs. John W. Fox
Crush the berries and add 1 quart of water to a gallon of berries and let it
stand 24 hours. Strain and add 2 1/2 pounds of white sugar to a gallon of juice.
Put in a cask, with thin muslin tacked over the bunghole, and let it ferment,
keeping it full from a quantity reserved for the purpose. If a small quantity is
made, use jugs or bottle. When fermentation ceases, add 1 pint of good whisky to
the gallon, and bottle and seal securely. Ready for use in six weeks.
GRAPE WINE
Crush the grapes and let them stand 1 week. Draw off the juice, strain; add 1
quart of water and 3 pounds of sugar to each gallon. Put in a barrel or cask and
seal securely and let it stand for six months. Then bottle and seal and keep in
a cool place.
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