Home-made Wines and Drinks. Rhubare Wine.

Te Aroha News, Volume V, Issue 247, 17 March 1888, Page 9

Home-made Wines and Drinks. Rhubare Wine.

Havjb thirty povfnds of rhubarb, twenty pounds of sugar, and five gallons of water. Bruise the rhubarb, and pour over it half the water, stir the whole together, and cover up with a thick cloth ; let it stand thus for three. days, then strain off the liquorr into another pan or tub. Let, it stand for a day to settle. In the meantime wash out the first tub, and return the liquor to it j cover up with a thick cloth and keep in a warm place for about six days, or until fermentation begins, when it should be put into a cask, which should be filled up to the bung hole, and kept filled up with water for ten or twelve days to encourage the fermentation. As the fermentation ceases the bung should be puMn, care being taken to remove the spih every two ' or three days, according to the state of fermentation, to allow some of the carbonic acid gas to escape. When this stage has passed the cask should be kept full by pouring a little liquor in at the vent hole once a month for three or four months. It should then be drawn off from the leeß, and the muddy part strained through flannel. The cask is then to be washed put, the liquor returned to it, with some isinglass dissolved in a little of the liquor, the whole to be stirred tnoroughly and the bung put 1 in close. It should stand in a cool place for three months ; it, is then ready for bottling. Use champagne bottles, cork, and tie down properly with wire Care must be taken to place the bottki in such a position that they will not bui'st.

&LDERBURY WINE. , , Having five gallons ofberries, five gallons *of water, tvyenty poundri of eugar, a quarter, of a pint of yeast, and &pecim,en-«ai}ch 'as ,orrisroot, slwjed^gingepj and eweefc and oicter,, almonds. Whatever epice is used shquld be placed in a muslin bag^and hung' in the, cask foyai fewrdays, care ■beingt.'taken to taste the -liquor , frequently,' bo \ that L the , flavouring tnattej: is withdty^n. as'soon ag r ib has produced (the 'cfosired .effect.; ,Pick the berries fl?ee from stales, and bruise them in a pan or tub ; pour over them the wate/, (boiling), and lfet itiBtaqd.tw s o daySifsfcirrihg, now ."6,nd -tagaiin, ittidn . /straip. .frheliqijorjj through a canvas bag or sieye, ,, t 4dd,>t/he,.

»sugar and stir well, and also the yeaet Bpioad on toast. Let it ferment for two or three days, put into the cask, and bung up lightly during the Btage of insensible fermentation ; that is after the first fermontation has ceased. When iL has Hone hissing, which may be known by putting your ear close to the bung hole, bung up close, and bottle in three months.

Another Way. Have berries and water as stated above, a quarter of a pound of crude tartar, a quarter of a pound of sliced ginger, and one pint of brandy. If liked, other spice may be added, and proceed as in the foregoing recipe.

Damson Wine. Have eighteen pounds of damsons, three gallons of water and eight pounds ot raw sugar. Put the fruit into a tub or pan and mash with your hand, pour on tho water boiling, and let ie stand thus about six days. Strain Lhe liquor into a cask, then add tho susrar. When it has done fermenting add a little isinglass and bung up tightly. Bottle in a year. It will be ready for uso in another year. Be sure tho cask is quite full before putting in the bung.

OiNOEH Wink— Superior. Have sixgallonsof water, sixteen poandsof sugar, the whites of six eggs, half a pound of sliced ginger, six lemons, six oranges', a quart of brandy, and a toaeup of fresh yeast. Put the sugar and water on to boil, and while still oold boat up and add the whites of the eggs. Bring to a boil, skim clean, add the ginger cut small, and boil the whole for an hour: then strain into a tub. When the liquid has become lukewarm add the lemon and orange juice, mado into a syrup (by peeling ofitho thin skin, squeezing out the juice, and boiling in i\ half pint of water and half a pound of sugar for twenty minute, then straining and using as directed), and the yoast. Let it stand three days to ferment, then add the brandy, and bung up lightly at first. It may be fined and bottled in ten weeks, or allowed to stand in the cask for ten weeks more.

Gixokr Beer— Suimskiok. Have eleven gallons of water for a ben gallon cisk, fourteen pounds of siirgar, eighteen lemons, one pound of ginger bruised, the whites of eight eggs, and two tnblespoonfuls of fresh yeast. Put cm the water 'sugar, and eggs, as in the recipe for ginger wine, and skim well just before coming to the boiling point ; then add the bruited ginger and a part of the lemon peel cut very thin. On no account use any of the white pith. Boil twenty minutes, strain, put into a cask, and when cool add the lemon juice and yeast. Let it terment three days ; it is then fined, bunged up, and in three weeks bottled. If liked, make it without the lemons.

Gingkr Beer Quickly Made. Have one gaclon of boiling water, three quarters of a pound of lump sugar, an ounce and a half of sliced ginger, the peel and juice of one lemon, and two tables-poonfuls of yeast. Pour the water boiling over the sugar, ginger, and lemon peel. When newmilk warm add the lemon juice and yeast. Let it stand all night, next morning bottle in stone bottles, and fasten down the corks with wire. —Practice.