to sweeten wine
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
Instructions:
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
for every 15 Gallons of wine:
1/2 lb. dry ground mustard-seed
small handful of clary flowers
Instructions:
To fifteen gallons of wine put half a pound of dry ground mustard-seed, and a small handful of clary flowers; put it in a linen bag, and sink it to the bottom of the cask.
gooseberry wine
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
6 lbs. gooseberries
1 qt. cold spring water
2 lb. sugar
Instructions:
Bruise the gooseberries with the hands in a tub; to every six pounds of fruit add a quart of cold spring water, stirring it thoroughly; let it stand twenty hours, then strain them; dissolve two pounds of sugar to every quart of water employed, let it remain another day, remove the scum very clearly, and pour it into the utensil or cask in which it is to remain previous to being bottled. The scum removed must be kept In flannel and the draining* caught in a vessel ; they must be added to the other liquor. Let it work about sixty hours, not more, and then cover down close. In four months it will be ready for bottling.
grape wine
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
1 gallon of grapes
1 gallon water
3 egg whites
3 lbs. sugar
Instructions:
To one gallon of grapes put one gallon of water; let them stand a week without stirring, then draw off and add three beaten egg white. Put to a gallon of wine three pounds of sugar, put in a vessel; but it must not be stopped (not cork); till it has done hissing.
mulberry wine
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
Instructions:
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
ripe mulberries
cinnamon
6 oz. white sugar candy
1 pt. white or Rhenish wine
Instructions:
Take mulberries that are quite ripe; gather them when the weather is fine, spread them on a cloth on the floor or table for twenty-four hours, and boil up a gallon of water to a gallon of juice; skim the water well, and add a little cinnamon, bruised. Add to every gallon six ounces of white sugar-candy, finely beaten, skim and strain the water when it is taken off and settled, and put to it the juice of the mulberries, and to every gallon of the mixture put a pint of white or Rhenish wine ; let them stand six days in a cask to settle, then draw off the wine, and keep it cool. This is a very rich wine.
orange wine
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
Instructions:
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
12 oranges
1 gallon of water
3 lbs. loaf sugar
1 qt. brandy
Instructions:
A dozen of oranges to a gallon of water and three pounds of loaf-sugar; pare the oranges thin, and takeoff all the white skin; squeeze them well, and then put out all the juice, oranges, and the water together, and let stand for four-and-twenty hours; then strain it off, and put it into a barrel with sugar, half the peels, and a quart of the best brandy; bung it down when it has done hissing; it must stand twelve months before it is bottled. The water must be cold, not boiled.
parsnip wine
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
Instructions:
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
4 lbs. parsnips
1 gal. water
3 lbs. lump sugar
1/2 oz. crude tartar
yeast
Instructions:
Clean and quarter four pounds of parsnips, to which put one gallon of water ; boil them till tender, drain them through a sieve, but do not bruise them; pour the liquor into a tub, and to each gallon add three pounds of lump sugar and half an ounce of crude tartar ; when cool, put in the yeast, and let it stand four days in a warm room, then turn it. The mixture should be fermented in a temperature of sixty degrees. When fermentation has subsided, bung down the cask, and let it stand twelve months before bottling it. March and September are the best months for making it. It only requires to be kept a few years to make it superior to all other made wines.
raisin wine
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
Instructions:
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
One hundred of Smyrnas
twenty gallons of water
1/2 lb. hops
1 quart of brandy to a hogshead of wine
Instructions:
One hundred of Smyrnas to twenty gallons of water (wine measure); boil half a pound of hops in the water for an hour, let it stand till cold, then pour it over the fruit; let it remain three weeks, stirring it every day; press it off, and put it into the cask; do not bung it down till the fermentation has ceased; when it has stood about a year, draw it off clear, put it in the barrel again, and let it stand to settle before it is bottled; before it is bunged down close put a quart of brandy to a hogshead of wine; what is thick should be run through a flannel bag. The time of steeping depends on the warmth of the weather. When the fruit is swelled ready to break, it is fit to press.
raspberry wine
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
Instructions:
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
3 lbs. rasins
2 gallons spring water
6 qt. raspberries
2 lb. + 1 lb. loaf sugar
Instructions:
Take three pounds of raisins, wash, clean, and stone them thoroughly; boil two gallons of spring water for half an hour; as soon as it in taken off the fire pour it into a deep stone jar, and put in the raisins, with six quarts of raspberries and two pounds of loaf-sugar; stir it well together, and cover down closely, and set it in a cool place; stir it twice a day; then pass it through a sieve; put the liquor into a close vessel, adding one pound more loaf-sugar; let it stand for a day and a night to settle, after which bottle it, adding a little more sugar.
walnut wine
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
Instructions:
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
1 gallon water
2 lbs. brown sugar
1 lb. honey
a handful of walnut leaves
1/2 pt. yeast
Instructions:
To one gallon of water put two pounds of brown sugar and a pound of honey, and boll them for half an hour; be careful to skim it clean; put into a tub a handful of walnut leaves to every gallon, and pour the liquor upon them; let it stand all night, then take out the leaves, and put in half a pint of yeast. Let it work fourteen days; beat it five times a day to take off its sweetness, and stop up the cask. It should stand six months before it is used.
For National Wine Day, May 25th.
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