1776-1876 by Ella Myers

Author:Ella Myers
Language: eng
Format: epub
Publisher: Andrews McMeel Publishing, LLC

WINES AND BEVERAGES.

How to Manage Wines and Beer.

ALL wines, particularly the light-bodied and sparkling, require to be kept on their side, and at a uniform temperature of about fifty-five degrees.

The sparkling wines are in their prime in from eighteen to thirty months after the vintage, depending on the cellaring and climate. Weak wines of inferior growths, should be drunk within twelve or fifteen months.

Wines should be decanted very carefully in removing them from the bin when about to be used, otherwise the deposit is liable to become mixed with the liquid, and the flavor destroyed. Old bottled wines will lose many of their properties unless carefully decanted.

Wines old in bottle should be drunk immediately on being decanted. If allowed to remain open for any length of time, the delicate aroma, so much esteemed, will be lost, and the wine becomes vapid.

Various methods are employed for improving home-made wines which seem to require it. The leaves of the sweet bay and the peach, kernels of fruit, almonds, cloves, ginger, etc., are used to impart to it both flavor and perfume; brandy is mixed with it to give strength; and bruised raisins soaked in spirits are employed to improve the liquor when it is flat.

The usual domestic and foreign fruits, from which wines are made are gooseberries, currants, sloes, damsons, elderberries, grapes, strawberries, raspberries, blackberries, cherries, raisins, oranges, and lemons; also, various other fruits.

To Make English Sherry.

Put to thirty pounds of good moist sugar ten gallons of water. Boil it half an hour, skim it well, and then let it stand till quite cold. Add eight quarts of ale from the ale vat while fermenting, stir it well together, let it remain in the tub till the next day; then put it into the barrel with six pounds of raisins, one quart of brandy, one pound of brown sugar candy, and two ounces of isinglass. Let it remain three weeks before the barrel is closed, and it must stand twelve months before it is put into bottles.

Raisin Wine.

TIME TO STAND, TWELVE DAYS.

Half a hundred of Valencia raisins; ten gallons of soft water.

Take half a hundred of Valencia raisins, pick them from the stalks, and chop them very small, then put them into a tub and pour over them ten gallons of hot soft water. Let this be strained twice or thrice every day for twelve days successively, then pour the liquor into a cask, make a toast of bread, and while it is hot spread it on each side with yeast, and put it into the vessel. It will be fit to drink in four months.

Orange Wine.

To six gallons of spring water, put fifteen pounds of loaf-sugar, and the whites of four eggs well beaten; let it boil for a quarter of an hour, and as the scum rises take it off; when cold, add the juice of fifty Seville oranges and five lemons; pare twelve oranges and five lemons as thin as possible, put them on thread, and suspend them in the barrel for one month, then take them out, and put in two pounds of loaf-sugar and bung it up.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.