GERMAN RED WINE (Excellent).— Crush thoroughly 18
to 20 baskets Concord grapes. Let them stand in a clean tuh
about 8 to 10 days, according to the weather. Then press in a
cider press. Put the juice in a very clean keg or barrel. The
keg must be full, as it sours if there is any space. Dissolve 2 to
5 lbs. of sugar in 2 qts. hot water anS add to the juice, ^lix
thoroughly, cover not too tight, so that the air can escape. Let
stand 4 weeks. Then cover tightly. About 10 weeks later sepa-
rate the juice from the refuse which gathers at the bottom.
Clean the keg thoroughly. Put in the juice and cork tightly. If
properly handled it will keep for years. — D. F. Schmalzried, Ma}-^-
wood, 111.
STRAWBERRY WINE.— Mash and strain 6 qts. of ripe
strawberries. To every quart of juice add 1 qt. of water✪ Currant Wine and 1
lb. of sugar. Stir well, and turn into a crock to ferment. When
fermentation ceases, rack off carefully, bottle and seal. — Mrs.
Edgar Willis, Oak Park, 111.
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UNIVERSmr OF ILLINOIS-URBANA
3 0112 060855522
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Page 392 · 3 recipe records on this page
Presented as published in 1912. 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
GERMAN RED WINE (Excellent).— Crush thoroughly 18 to 20 baskets Concord grapes. Let them stand in a clean tuh about 8 to 10 days, according to the weather. Then press in a cider press. Put the juice in a very clean keg or barrel. The keg must be full, as it sours if there is any space. Dissolve 2 to 5 lbs. of sugar in 2 qts. hot water and add to the juice, Mix thoroughly, cover not too tight, so that the air can escape. Let stand 4 weeks. Then cover tightly. About 10 weeks later separate the juice from the refuse which gathers at the bottom. Clean the keg thoroughly. Put in the juice and cork tightly. If properly handled it will keep for years. — D. F. Schmalzried, Maywood, 111.
STRAWBERRY WINE.— Mash and strain 6 qts. of ripe strawberries. To every quart of juice add 1 qt. of water and 1 lb. of sugar. Stir well, and turn into a crock to ferment. When fermentation ceases, rack off carefully, bottle and seal. — Mrs. Edgar Willis, Oak Park, 111.
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_,^fXmm^
UNIVERSmr OF ILLINOIS-URBANA
3 0112 060855522
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Records on this page
Currant WineGerman Red WineStrawberry Wine