Put it,
when something more than milk-warm, into a perfectly dry and
sweet cask (or if but a very small quantity of wine be made, into
large stone bottles, which answer for the purpose quite well), fill
this entirely, and pour very gently into the bung hole a large
spoonful of new yeast mixed with a very small quantity of the
wine.
VERY GOOD GINGER WINE.
Boil together, for half an hour, fourteen quarts of water, twelve
pounds of sugar, a quarter of a pound of the best ginger bruised, and
the thin rinds of six large lemons. Put the whole, when milk-warm,
into a clean dry cask, with the juice of the lemons, and half a pound
chap, xxix.] SYRUPS, LIQUEURS, ETC. 585
of sun raisins ; ada one large spoonful of thick yeast, and stir the
wine every day for ten days. When it has ceased to ferment, add an
ounce of isinglass, and a pint of brandy✪ Very Good Ginger Wine ; bung the wi~ e close, and in
two months it will be fit to bottle, but must remain longer in the
cask should it be too sweet. When it can be obtained, substitute for
the water in this receipt cider fresh from the press, which will give a
very superior wine.
Water, 14 quarts ; sugar, 12 pounds ; lemon- rinds, C> : ginger, £
lb. ; | hour. Juice of lemons, 6 ; raisins, ^ lb. ; yeast, 1 spoonful ;
isinglass, 1 oz. ; brandy, 1 pint.
EXCELLENT ORANGE WINE.
Take half a chest of Seville oranges, pare off the rinds as thin as
possible, put two-thirds of them into six gallons of water, and let
them remain for twenty-four hours. Squeeze the oranges (which
ought to yield seven or eight quarts of juice) through a sieve into a
pan, and as they are done throw them into six gallons more of water ;
let them be washed well in it with the hands, and then put into
another six gallons of water and left until the following day. For
each gallon of wine, put into the cask three pounds and a quarter of
loaf sugar, and the liquor strained clear from the rinds and pulp.
Wash these again and again, should more liquor be required to fill
the cask; but do not at any time add raw water. Stir the wine
daily until the sugar is perfectly dissolved, and let it ferment from
four to five weeks ; add to it two bottles of brandy✪ Excellent Orange Wine, stop it down,
and in twelve months it will be fit to bottle.
Obs. — The excellence of all wine depends so much upon the
fermentation being properly conducted, that unless the mode of
regulating this be understood by the maker, there will always be
great danger of failure in the operation. There is, we believe, an
excellent work upon the subject by Mr. McCulloch, which the
reader who needs information upon it will do well to consult : our
own experience is too slight to enable us to multiply our receipts.
TIIE COUNSELLOR’S CUP
Page 506 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put it, when something more than milk-warm, into a perfectly dry and sweet cask (or if but a very small quantity of wine be made, into large stone bottles, which answer for the purpose quite well), fill this entirely, and pour very gently into the bung hole a large spoonful of new yeast mixed with a very small quantity of the wine.
VERY GOOD GINGER WINE.
Boil together, for half an hour, fourteen quarts of water, twelve pounds of sugar, a quarter of a pound of the best ginger bruised, and the thin rinds of six large lemons. Put the whole, when milk-warm, into a clean dry cask, with the juice of the lemons, and half a pound
[chap. xxix.] SYRUPS, LIQUEURS, ETC. 585
of sun-raisins ; ada one large spoonful of thick yeast, and stir the wine every day for ten days. When it has ceased to ferment, add an ounce of isinglass, and a pint of brandy ; bung the wine close, and in two months it will be fit to bottle, but must remain longer in the cask should it be too sweet. When it can be obtained, substitute for the water in this receipt cider fresh from the press, which will give a very superior wine.
Water, 14 quarts ; sugar, 12 pounds ; lemon- rinds, C> : ginger, £ lb. ; | hour. Juice of lemons, 6 ; raisins, ^ lb. ; yeast, 1 spoonful ; isinglass, 1 oz. ; brandy, 1 pint.
EXCELLENT ORANGE WINE.
Take half a chest of Seville oranges, pare off the rinds as thin as possible, put two-thirds of them into six gallons of water, and let them remain for twenty-four hours. Squeeze the oranges (which ought to yield seven or eight quarts of juice) through a sieve into a pan, and as they are done throw them into six gallons more of water ; let them be washed well in it with the hands, and then put into another six gallons of water and left until the following day. For each gallon of wine, put into the cask three pounds and a quarter of loaf sugar, and the liquor strained clear from the rinds and pulp. Wash these again and again, should more liquor be required to fill the cask; but do not at any time add raw water. Stir the wine daily until the sugar is perfectly dissolved, and let it ferment from four to five weeks ; add to it two bottles of brandy, stop it down, and in twelve months it will be fit to bottle.
Obs. — The excellence of all wine depends so much upon the fermentation being properly conducted, that unless the mode of regulating this be understood by the maker, there will always be great danger of failure in the operation. There is, we believe, an excellent work upon the subject by Mr. McCulloch, which the reader who needs information upon it will do well to consult : our own experience is too slight to enable us to multiply our receipts.
TIIE COUNSELLOR’S CUP
Records on this page
Very Good Ginger WineThe Counsellor’s CupExcellent Orange Wine