HOME-MADE WINES.

Timaru Herald, Volume LXXVIII, Issue 11998, 21 February 1903, Page 3 (Supplement)

HOME-MADE WINES.

Home-made wines are economical and de"°"s ajl °- eac3l Possesses some medicinal _ Rhubarb Wine.—Pull rhubarb, wash, but m> not peel, cut in small pieces (one-haif inch long, oven shorter if you desire, as the more surface exposed the more juice will be extracted). To every slh rhubarb add 1 gallon oi mater. Let stand five days, stirring several times each day The stirring is important. au UI UIS qUC ! r h S ht 'y- To cW gallon add 41b granulated sugar, one lemon sliced and a pennyworth of isinglass. Stir /'n j Ja i rs ' I kegs or "ceptacle used, level iuM, and stand m a warm place to ferment. It will take from three to five days to finish fermentation. As the scum floats" off fill i,,r from another kept for ihe purpose. This latter jar shou.d be skimmed several times each day to take off .scum, which, of course, cannot run off, as the receptacle is not full. It will look clear when fermentation ceases Then seal or plug tightly, and let stand six months. Then dram off ihe clear wine from the dregs, bottle, cork and seal. A white sparkling wine. '

; _ Blackberry Wine.—Take plump berries, put in jar and barely cover with cold wafer Ma=h well_ with, wooden mashers. Let stand one day bteain through jelly bag. To each gallon of juice add 31b brown or granulated sugar for rather tart wine, .and 41b for a pleasant sweet, wine. Fill jars level full, as in preceding recipe and let stand, three days, and longer if fermonteuon has not ceased. The third day several sheets of blown paper might be added. When fermentation has entirely ceased fill jars full seal In two months drain wine from dre~s bottle and seal.

Raspberry, currant and elderberry wines may ba made the same way. With strawberries only a .pint of water should be added "to each gallon of berries if you w.-urt ;a. rich wine. If vou desire a heavy, rich wine, use less water" in each of 'the above. ,

Grape Wme.—Wash, dry and pick grapes from the stem. Place in layers in vessel to ferment. 'Let stand a week, .or as long as grapes riso to surface, and keep working. Then strain. To a quart of juice add a srnall pint of stigar. Put in jars as directed a-We, to ferment. Skim daily as long as scum rise=. Wihen fermentation ceases pour in jars or jugs] and seal. Let stand six moniibs, and drain (or rack off, as it is called). Bottle and seal. General Directions.—.Everything in wine making should- be scrupulously clean. The fruit put in sweet jars; the juice, also, put in sweet jars. All wines should be skimmed. Uo not entirely depend fm. scum flooring off. As long as scum rises wine is fermenting. Just as soon as scum ceases to rise seal? Keep close waioh of wine for several days, if yott aTe not an expert, to see that it hss not been sealed too soon. If it shows sign of opening clean outside of vessel thoroughly and open it in a large dish (an enamelled dish pan is good), otherwise you might lose a good deal. If left too long before sealing wine is apt to be vinegary, or if the fermentation is not perfect the refuse remaining causes the wine to be strong. Wine-making is not difficult, but it requires scrupulous neatness, and attention to minute details. The wine should be kept in a very warm place while fermenting.