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Classic
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page 412
when it will be ready for bottling; just before bottling you may add a small
quantity of brandy or whiskey.
CURRANT WINE. No. 2.
To each quart of currant juice, add two quarts of soft water and three pounds of
brown sugar. Put into a jug or small keg, leaving the top open until
fermentation ceases, and it looks clear. Draw off and cork tightly.
-Long Island recipe.
BLACKBERRY WINE No. 1.
Cover your blackberries with cold water; crush the berries well with a wooden
masher; let them stand twenty-four hours; then strain, and to one gallon of
juice put three pounds of common brown sugar; put into wide-mouthed jars for
several days, carefully skimming off the scum that will rise to the top; put in
several sheets of brown paper,and let them remain in it three days; then skim
again, and pour through a funnel into your cask. There let it remain undisturbed
till March; then strain again, and bottle. These directions, if carefully
followed out, will insure you excellent wine.
-Orangecounty recipe.
BLACKBERRY WINE. No. 2.
Berries should be ripe and plump. Put into a large wood or stone vessel with a
tap; pour on sufficient boiling water to cover them; when cool enough to bear
your hand, bruise well until all the berries are broken; cover up, let stand
until berries begin to rise to top, which will occur in three or four days. Then
draw off the clear juice in another vessel, and add one pound of sugar to every
ten quarts of the liquor, and stir thoroughly. Let stand six to ten days in
first vessel with top; then draw off through a jelly bag. Steep four ounces of
isinglass in a pint of wine for twelve hours; boil it over a slow fire till all
dissolved, then place dissolved isinglass in a gallon of blackberry juice, give
them a boil together, and pour all into the vessel. Let stand a few days to
ferment and settle, draw off and keep in a cool place. Other berry wines may be
made in the same manner.
GRAPE WINE.
Mash the grapes and strain them through a cloth; put the skins in a tub after
squeezing them, with barely enough water to cover them; strain the juice thus
obtained into the first portion; put three pounds of sugar to one gallon of the
mixture; let it stand in an open tub to ferment, covered with a cloth, for a
period of from three to seven days; skim off what rises every morning. Put
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