Food

1860

Currant, Cherry, Elderberry, and other Berry Wines

For Currant, Cherry, Raspberry, Elderberry, Strawberry, either one
can be used alone or a combination of several of the different
kinds, to make a variety of flavors, or suit persons who have
some and not the other kinds of fruits. To every gallon expressed juice obtained, take an equal amount of boiling water and pour on the pressed fruit, let stand 2 hours, squeeze out as much as there is of juice, and mix, then add 4 lbs, of brown sugar to each gallon; let stand until worked, or 3 or 4 weeks -without a bung in the keg or barrel, simply putting a piece of gauze over the bung hole to keep out the flies; when it is done working, bung it up; a cellar is the best place for keeping wines, as they must be kept where they will not freeze. Some persons use only one-fourth juice, in making fruit -wines, and three-fourths water, but you will bear in mind that the wine will be good or bad, just in proportion to the water and sugar used. If any care is used when you press out the juice to prevent the pulp and the seeds from entering or remaining in the juice no other straining or racking will be needed. Most persons also recommend putting in Brandy, but if any spirits is used at all, let it be pure Alcohol from 1 gill to 1-2 pt. only, to a gallon, but the strength of juice I recommend and the amount of sugar removes all necessity for any addition of spirit whatever. Bear in mind that all fruit of which you are to make wine ought to be perfectly ripe, and
then make it as soon as possible thereafter, not letting the juice
ferment before the addition of the sugar.