I will describe the method of preparing a few typical wines, and then indicate the several classes in which the various British wines may be arranged.
To make Gooseberry Wine.—Take six pounds of perfectly ripe gooseberries, and treat them as directed in the section on general principles. Allow one gallon of soft, filtered, or distilled water; four pounds of sugar, previously made into a syrup with part of the water; and one and a quarter ounces of cream of tartar. One or two ounces of rectified spirits of wine may be added. Each of these several ingredients is to be added at that stage of the fermentation indicated in the section on general principles.
To make Sparkling Gooseberry Wine.—Proceed as in the last recipe; but do not allow the fermentation quite to complete itself before bottling the wine. Add to each bottle a tiny piece of sugar of about the size of a pea. Use good strong bottles, and secure the corks by wiring them. It is sometimes desirable to hasten fermentation in the vat by placing therein a small piece of toast spread on both sides with ale yeast.
To make Lemon Wine.—Take five pounds of peeled lemons and the sliced peel of four lemons, and proceed as in making gooseberry wine, but allow only three and a half pounds of sugar and add no cream of tartar. The pips should be removed before the fruit is crushed.
A GROUP OF MODERN BOTTLES.
To make Cowslip Wine.—Prepare a simple wine after the manner of making gooseberry wine, employing one pound of raisins, four pounds of sugar, and one ounce of cream of tartar to the gallon of water. When active fermentation has nearly ceased, a few weeks before racking, add two quarts of bruised cowslip flowers. Then complete the making of the wine in the usual way.
To make Rhubarb Wine.—Take five pounds of rhubarb stalks, cut them into small pieces, and proceed as in making either gooseberry or sparkling gooseberry wine, but no cream of tartar should be added, and only three pounds of sugar should be allowed to the gallon.
To make Date Wine.—Take six pounds of stoned dates, and proceed as in making gooseberry wine, but no sugar is to be added.
The Merissah of the Berbers is a wine made from dates to which a small quantity of maize has been added.