EIGHTEEN GALLONS is here give as a STANDARD for all the following Recipes, it being the most convenient size cask to Families. See A General Process for Making Wine
If, however, only half the quantity of Wine is to be made, it is but to divide the portions of the materials in half. If on the other hand, double the quantity is to be made, then it is but to double the portions. So that by variation it will answer every size cask.
The vintager is requested to notice that the Recipes are divided into divisions, which indicate that the materials are to be used by so many distinct periods as there are divisions. This is explained in the General Process.
No. I.
RED GOOSEBERRY WINE
EIGHTEEN GALLONS
Cold Soft Water, Ten Gallons.
Red Gooseberries, Eleven Gallons.
———-
Raw Sugar, Sixteen Pounds
Beet-Root, sliced, Two Pounds
Red Tartar, in find Powder, Three Ounces.
———-
Sasafras Chips, One Pound.
Brandy, One Gallon, or less.
No. II
STRAWBERRY WINE
EIGHTEEN GALLONS
Cold Soft Water, Ten Gallons.
Strawberries, Nine Gallons.
———-
Raw Sugar, Twenty-five Pounds.
Red Tartar, in fine Powder, Three Ounces.
———-
Two Lemons and Two Oranges, Peel and Juice.
———-
Brandy, One Gallon.
No. III
RASPBERRY WINE
EIGHTEEN GALLONS
Cold Soft Water, Six Gallons.
Cyder, Four Gallons.
Raspberries, Six Gallons
Any other Fruit, Three Gallons.
———-
Raw Sugar, Eighteen or Twenty Pounds.
Red Tartar, in fine Powder, Three Ounces.
———-
Orange and Lemon Peel, Two Ounces dry, or Four Ounces, fresh
———-
Brandy, Three Quarts.
No. IV
PEACH WINE.
EIGHTEEN GALLONS.
Cold Soft Water, Eighteen Gallons.
Refined Sugar, Twenty-five Pounds.
Honey, Six Pounds.
White Tartar, in fine Powder, Two Ounces.
———-
Peaches, Sixty or Eighty in number.
———-
Brandy, Two Gallons.
———-
The first division is to be put into the vat, and the day after, before the Peaches are put in, take the stones from them and break them and the kernels, and then put them and the pulp into the vat, and proceed with the General Process.
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