Georgia Blackberry Wine.—Measure the berries and bruise them. For every gallon allow 1 quart of boiling water. Let the mixture stand 24 hours, stirring occasionally, then strain off the liquor into a cask. For every gallon add 2 lbs. of sugar ; cork tight and let it stand till the following October.
A Georgia Recipe, which has succeeded well in California for the making of blackberry, raspberry, strawberry and rhubarb wines, and which I obtained from a gentleman who has succeeded well in that business. To 1 gallon of water add 3 lbs. of the berries, mash them with the hand, let them stand 3 days, press out, and to every gallon of juice add 3 pounds of common brown sugar. Place in a cask to ferment, after which bung tightly.
Blackberry Wine. (Mrs. Jennie Steele, Cotton Gin, Texas.)—To 3 gallons of juice add 1 gallon of water, 3 lbs. of sugar to the gallon, mash the berries and let them stand 24 hours, then squeeze out the juice through a flannel bag, then add the water to the juice and also the sugar.
Blackberry Wine.—To 1 gallon of juice pressed from the fruit, add 3 pounds of loaf sugar and 1 pint of water, let it ferment in a jug or cask, then pour off, bottle and seal. In 6 months it will be fit for use.
Blackberry Wine. (D. C)—Allow to every gallon of mashed berries 1 quart of boiling water, let it stand a day and night, then strain and add 3 pounds of loaf sugar to every gallon of juice. Let it stand 3 or 4 weeks with the bung laid on loosely, till it is done fermenting, then stop it tightly and set it away for some months; then bottle it closely.
Gooseberry Wine.—Take 4 1-2 gallons of water and 5 gallons of gooseberries. Mix 6 lbs. of sugar, 4 lbs. of honey, 1 oz. of white tartar, 1 oz. of dry orange and lemon peel, or 2 oz. of fresh peel; add 1-2 gallon of light brandy, and you have 9 gallons of nice wine. Currant wine may be made in the same way. It is good in 6 months.
Gooseberry Wine in Imitation of Champagne,—To every 3 lbs, of ripe gooseberries put a pint of clear spring water, first bruise your fruit with your hands in a tub and then put the water to them, stir them very well and let them stand a whole day, then strain them off, and to every pound of gooseberries put a pint of water, and a pound of dissolved sugar and let it stand for 24 hours more, then skim off the froth and put the liquor into a clean vessel and the scum into a flannel bag, and what drains from it, into the vessel; let it work 2 or 3 days before you stop it up, and if it be not clear when you draw into bottles, let it stand in the bottles for some time, then draw it off into other bottles. Do not tap it too low when drawn from the casks. Experience and fancy may suggest other advantages and varieties in the way of making gooseberry wines.