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Classic
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page 251
You will have a rich and strong wine, and it will keep well. This will serve for
any culinary purposes which sack, or sweet wine, is directed for.
Honey is a fine ingredient to assist, and render palatable, new crabbed austere
cyder.
Raspberry Wine.
To every quart of well-picked raspberries put a quart of water; bruise, and let
them stand two days; strain off the liquor, and to every gallon put three pounds
of lump sugar; when dissolved put the liquor in a barrel, and when fine, which
will be in about two months, bottle it, and to each bottle put a spoonful of
brandy, or a glass of wine.
Raspberry or Currant Wine.
To every three pints of fruit, carefully cleared from mouldy or bad, put one
quart of water; bruise the former. In twenty-four hours strain the liquor, and
put to every quart a pound of sugar, of good middling quality of Lisbon. If for
white currants, use lump-sugar. It is best to put the fruit, in a large pan,
and when in three or four days the scum rises, take that off before the liquor
be put into the barrel.
Those who make from their own gardens, may not have a sufficiency to fill the
barrel at once; the wine will not be hurt if made in the pan, in the above
proportions, and added as the fruit ripens, and can be gathered in dry weather.
Keep an account of what is put in each time.
Another way.--Put five quarts of currants, and a pint of raspberries, to every
two gallons of water; let them soak a night; then squeeze and break them well.
Next day rub them well on a fine wire sieve, till all the juice is obtained,
washing the skins again with some of the water; then to every gallon put four
pounds of very good Lisbon sugar, but not white, which is often adulterated; tun
it immediately, and lay the bung lightly on. Do not use any thing to work it. In
two or three days put a bottle
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