In the above way are made—clary wine (‘muscadel’), from flowers, 1 quart to the gall.;—cowslip wine (flowers, 2 quarts to the gall.);—elder-flower wine (‘Frontignac’), flowers of white-berried elder, 3⁄4 pint, and lemon juice, 3 fl. oz., to the gall.;—ginger wine (11⁄4 oz. of ginger to the gall.);—orange wine (1 dozen sliced oranges per gall.);—lemon wine (juice of 12 and rinds of 6 lemons to the gall.);—spruce wine (1⁄4 oz. of essence of spruce per gall.);—juniper wine (berries, 3⁄4 pint per gall.);—peach wine (4 or 5 sliced, and the stones broken, to the gall.);—apricot wine (as peach wine, or with more fruit);—quince wine (12 to the gall.); rose clove gillyflower, carnation, lavender, violet, primrose, and other flower wines (distilled water, 11⁄2 pint, or flowers, 1 pint to the gall.);—balm wine (balm tops, 4 oz. per gall.) &c.
7. From SACCHARINE JUICES, or INFUSIONS, or from fermented liquors. Take of the juice or liquor, 1 gall.; honey or sugar, 2 to 3 lbs. (or raisins, 3 to 5 lbs.); cream of tartar, 11⁄4 oz.; brandy, 2 to 4%.
In this way are made—English grape wine;—mixed
fruit wine—pine-apple wine;—cider wine;—elder wine;—birch wine (from the sap, at the end of February or beginning of March); sycamore wine (from the sap);—malt wine (‘English Madeira’), from strong wort;—and the wines of any of the saccharine juices of ripe fruit.
8. From SIMPLE SACCHARINE MATTER. Take of sugar, 3 to 4, lbs.; cream of tartar, 1⁄2 oz.; water, 1 gall.; honey, 1 lb.; brandy, 2 to 4%. A handful of grape leaves or cuttings, bruised, or a pint of good malt wort, or mild ale, may be substituted for the honey. Chiefly used as the basis for other wines, as it has little flavour of its own; but makes a good ‘British champagne.’
Obs. In all the preceding formulæ lump sugar is intended when the wines are required very pale, and good Muscovado sugar when this is not the case. Some of the preceding wines are vastly improved by substituting good cider, perry, or pale ale or malt wort, for the whole or a portion of the water. Good porter may also be advantageously used in this way for some of the deep-coloured red wines. When expense is no object, and very strong wines are wanted, the expressed juices of the ripe fruits, with the addition of 3 or 4 lbs. of sugar per gall., may be substituted for the fruit in substance, and the water.
Examples of British imitations of foreign wines:
American honey wine. From good honey, 21 lbs.; cider, 12 galls.; ferment, then add, of rum, 5 pints; brandy, 2 quarts; red or white tartar (dissolved), 6 oz.; bitter almonds and cloves, of each, bruised, 1⁄4 oz.; powdered capsicum, 3 dr. This is also called ‘mead wine.’ With the addition of 3 oz. of unbleached Jamaica ginger (finely grated), it forms the best American ginger wine.
British Burgundy. By adding a little lemon juice, and a ‘streak’ of orris or orange-flower water, to ‘British port,’ the ingenious wine-brewer converts it into ‘British Burgundy.’ It is also made by mixing together equal parts of ‘British port’ and claret.
British cape. 1. (White.) Raisin wine, well attenuated by fermentation, either alone or worked up with a little cider and pale malt wort.