Stir up well and ferment in a clean, sweet cask, leaving the bung out. When the working subsides close tightly, or rack off into bottles.
This is said by those who have tasted it to be very good.
Currant Wine.
Pick, stem, mash, and strain the currants, which should be very ripe.
- To 1 quart of juice add
- ¾ lb. white sugar.
- ½ pint of water.
Stir all together long and well; put into a clean cask, leaving out the bung, and covering the whole with a bit of lace or mosquito net. Let it ferment about four weeks—rack off when it is quite still, and bottle.
Jamaica Ginger-beer.
- 1 bottle Jamaica Ginger Extract.
- 1 oz. cream-tartar.
- 6 quarts water.
- 1 lb. sugar.
Stir until the sugar is melted, then put in the grated peel of a lemon, and heat until blood-warm. Add a tablespoonful of brewers’ yeast; stir well and bottle, wiring down the corks. It will be fit for use in four days.
This is a refreshing and healthful beverage mixed with pounded ice in hot weather.