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WINES. |
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South Hampton Port.—To British port add 1-2 pint of brandy and i dr. of powdered kino.
British Sherry. (C. P. B.)—Grape or raisin wine slightly flavored with a very little bitter almond cake, or, what is more convenient, a little of the essential oil, dissolved in alcohol (essence of bitter almonds). 2. To the last add a minute quantitity of sweet briar, eau de fleurs d'oranges, oroaris, to give it a slight bouquet. 3. To each gallon of strong raisin must, add, when racking, 1 Seville orange and 2 bitter almonds, both sliced. By omitting the almonds and adding 2 or 3 green citrons to each 10 gallons, this forms the British Madeira wine.
California Grape Wine.—Mash the grapes to form a pulp without breaking the seeds, squeeze out the juice and strain it through a sieve; pour over the husks or mash a small quantity of water, let it stand 24 hours and force out the adhering juice. Having done this, add to every gallon of the juice 3 lbs. of lump sugar. Suffer the liquor to ferment and observe the rules pointed out for making gooseberry wines.
California Tokay.—Pick carefully from the stalks the finest and perfectly ripe California grapes, put them in a vessel and mash them with your hands ; pour the pulp and juice into a large hair sieve, placed over a large deep pan or clean tub ; press and squeeze out all the juice. To every quart of juice allow 1 pound of California raisins, chopped small after seeding them. Let the juice and raisins stand 12 days, stirring them several times a day; then strain the liquor through a flannel bag into a cask, but do not stop it closely for 3 or 4 days. In 8 months draw it off and bottle it. If it contains any sediment, pour out a pint of the wine and mix with it an ounce of powdered gum arabic, or 1-2 oz. of isinglass, shaved fine ; let it set in a warm place, and when dissolved, add in an ounce of powdered chalk. This will be enough to settle 1 barrel of wine. It should be lightly stirred to mix it with the rest. After standing 3 or 4 days, then bottle and cork tightly.
Scuppernong Wine.—Wash and mash scuppernong grapes and to every gallon add a pint of boiling water; next morning strain them through a coarse cloth and to every gallon of juice put 3 lbs. of crushed sugar. After it has well dissolved, put it in a demijohn, tie a cloth over the top and put it where it will not be disturbed for 6 weeks; never let it be shaken. Bottle and cork as soon as the wine is ready; in 5 weeks,if good, bottle it. This is a recipe for homemade scuppernong. On Roanoke Island, where the grape is in its native soil, it is made of the pure juice with a little burnt sugar to color it, and sometimes brandy is added by particular request. Clarkt Cup.—One bottle of claret, 1 bottle of soda water, 4 |
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