In the above way are made the following wines:—Gooseberry wine (‘British champagne’);—currant wine (red, white, or black);—mixed fruit wine (currants and gooseberries, or black, red, and white currants, ripe black-heart cherries, and raspberries, equal part), a good family wine;—cherry wine;—colepress’s wine (from apples and mulberries, equal part); elder wine;—strawberry wine;—raspberry wine;—mulberry wine (when flavoured, makes ‘British port’);—whortleberry wine (bilberry wine), makes a good factitious ‘port’;—blackberry wine;—damson wine (makes good factitious ‘port’);—morella wine;—apricot wine;—apple wine;—grape wine, &c.
2. From dry saccharine fruit (as raisins). Take of the dried fruit, 41⁄2 to 71⁄2 lbs.; clear soft water, 1 gall.; cream of tartar (dissolved), 1 oz.; brandy, 11⁄2 to 4%. Should the dried fruit employed be at all deficient in saccharine matter, 2 to 3 lbs. of it may be omitted, and half that quantity of sugar, or two thirds of raisins added. In the above way are made—date wine,—fig wine,—raisin wine, &c.
3. From ACIDULOUS, ASTRINGENT, or
SCARCELY RIPE FRUITS, or those which are deficient in saccharine matter. Take of the picked fruit, 21⁄2 to 31⁄2 lbs.; sugar, 31⁄2 to 51⁄2 lbs.; cream of tartar (dissolved), 1⁄2 oz.; water, 1 gall.; brandy, 2 to 6%.
In the above way are made—gooseberry wine (‘British champagne’);—bullace wine (which makes an excellent ‘factitious port’);—damson wine, &c.
4. From FOOTSTALKS, LEAVES, CUTTINGS, &c. By infusing them in water, in the proportion of 3 to 6 lbs. to the gall., or q. s. to give a proper flavour, or to form a good saccharine liquor; and adding 21⁄2 to 4 lbs. of sugar to each gall. of the strained liquor, 11⁄2 lb. of raisins may be substituted for each lb. of sugar.
In the above way are made—grape wine (from the pressed cake of grapes);—English grape wine;—rhubarb wine (‘Bath champagne,’ ‘patent c,’), from garden rhubarb;—celery wine, &c.
5. From SACCHARINE ROOTS and STEMS OF PLANTS. Take of the bruised, rasped, or sliced vegetable, 4 to 6 lbs.; boiling water, 1 gall.; infuse until cold, press out the liquor, and to each gall. add of sugar 3 to 4 lbs.; cream of tartar, 1 oz.; brandy, 2 to 5%. For some roots and stems the water must not be very hot, as they are thus rendered troublesome to press.
In the above way are made—beet-root wine (‘British Roussillon’);—parsnip wine (‘British malmsey’);—turnip w., &c.
6. From FLOWERS, SPICES, AROMATICS, &c. These are prepared by simply infusing a sufficient quantity of the bruised ingredient for a few days in any simple wine (as that from sugar, honey, raisins, &c.) after the active fermentation is complete, or, at all events, a few weeks before racking them.