735. Ripe Gooseberry Wine

735.    Ripe Gooseberry Wine. Put the ripe and well picked red gooseberries into a tub or pan, bruise the fruit well, and leave it uncovered for 24 hours. Squeeze the juice from the pulp through a hair or canvas bag. Put the residue of each squeezing into a vessel; pour upon it 1/2 gallon of boiling water for each gallon of fruit used, and stir well for a quarter of an hour. Let it stand for 12 hours, squeeze the pulp through the bag, and add the liquor to the juice of the fruit obtained. Add 21/2 pounds sugar to each gallon of the liquor, and stir it well. Let it stand to ferment. When it has done fermenting, draw it off and add 3/4 pint brandy to each gallon. Let it stand to settle for 4 or 5 weeks, then draw it off carefully into a cask that will just hold it; keep it in a cool cellar for twelve months or more, when it may bo bottled. Choose a clear, dry, cold day. It ought to be a splendid wine in 2 years.

736. Ginger Wine

736.    Ginger Wine. Boil 20 pounds sugar in 7 gallons water for half an hour, skimming it well; then put 9 ounces bruised ginger in a portion of the liquor, and mix all together. When nearly cold, put 9 pounds raisins, chopped very small, into a nine-gallon cask, add 4 lemons sliced, after taking out the seeds, and pour the liquor over all, with 1/2 pint yeast. Leave the cask open for 3 weeks, keeping it filled up with some of the reserved liquor, and bottle it in from 6 to 9 months.

737. Ginger Wine

737.    Ginger Wine. Another Process. Boil 26 pounds raw sugar in 7 gallons water for half an hour, skimming it well; then, if the syrup is quite clear from scum, pour it boiling upon 8 ounces bruised ginger and 16 lemons sliced; when the whole has cooled down to about 75°, squeeze out the lemons and ginger through a sieve, and add the yeast. Let it work for about 3 days, and then draw it off into a cask. Put half of the lemon and ginger residue in with it. Some first pare the lemons, and having rubbed the rinds with loaf sugar, add the latter when it is done working. Bottle in 3 months.

738. To Make Aromatic Ginger Wine

738.      To Make Aromatic Ginger Wine. Reduce the following to coarse powder: 5 pounds Jamaica ginger root, 6 to 8 ounces cloves, 1 pound allspice, 1/2 pound cinnamon, and 1/2 pound mace. Infuse these for 10 days in 10 gallons 95 per cent. spirit, Stirling every day, and then filter. Then dissolve 50 pounds white sugar in 85 gallons water; mix the whole together, and color with cherry juice; then filter.

739. To Make Ten Gallons of Ginger Wine

739.    To Make Ten Gallons of Ginger Wine. Boil £ pound best white Jamaica ginger, bruised, in about 8 gallons water; add the whites of 6 eggs to 1/4 ounce isinglass, 15 pounds loaf sugar, and the rinds of 6 lemons; boil the compound 3/4 of an hour, and skim it clean; when nearly cold put it into a vessel that will admit of its being drawn off; set it to work with yeast, and in a few days afterwards draw it off into a cask; then add the juice of the 6 lemons, and 2 quarts spirits; in a week or ten days bung the cask closely, and when thoroughly fine, bottle the wine off. It will be fit to drink in 4 months.