Pre-Pasteur Recipes

Red Gooseberry Wine

Pre-Pasteur Wine Recipes

Take five gallons cold soft water, five and one-half gallons red gooseberries, and ferment. Now mix eight pounds raw sugar, one pound beet root sliced, one-half ounce red tartar in fine powder. Afterward put in one-half pound sassafras chips, one-half gallon brandy or less. This will make nine gallons.

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Pearl Gooseberry Wine

Pre-Pasteur Wine Recipes

Take as many as you please of the best gooseberries, bruise them, and let them stand all night. The next morning press or squeeze them out and let the liquor stand to settle seven or eight hours; then pour off the clear from the settling, and measure it as you put it into your vessel, adding to every three pints …

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Gooseberry and Currant Wine

Pre-Pasteur Wine Recipes

The following method of making superior gooseberry and currant wines is recommended in a French work. For currant wine four pounds of honey, dissolved in seven gallons of boiling water, to which, when clarified, is added the juice of four pounds of red or white currants. It is then fermented for twenty-four hours and one pound of sugar to every …

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Gooseberry Wine No. 2

Pre-Pasteur Wine Recipes

Pick and bruise the gooseberries, and to every pound of berries put on quart of cold spring water, and let it stand three days, stirring it twice or thrice a day. Add to every gallon of juice three pounds of loaf sugar. Fill the barrel, and when it is done working, add to every ten quarts of liquor one pint …

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Gooseberry Wine

Pre-Pasteur Wine Recipes

Take to every four pounds of gooseberries one and one-quarter pounds of sugar, and one quart of fair water. Bruise the berries, and steep them twenty-four hours in the water, stirring them often; then press the liquor from them, and put your sugar to the liquor. Then put in a vessel fit for it, and when it is done working …

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How to Make Gooseberry Wine

Pre-Pasteur Wine Recipes

Boil four gallons of water, and one-half pound of sugar an hour, skim it well, and let it stand till it is cold. Then to every quart of that water, allow one and one-half pounds of gooseberries, first beaten or bruised very well; let it stand twenty-four hours. Then strain it out, and to every gallon of this liquor put …

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How to Make Ginger Wine

Pre-Pasteur Wine Recipes

Take four gallons of water, ten pounds of loaf sugar, one and one-quarter pounds of bruised ginger, one ounce of hops, the shaved rinds of five lemons or Seville oranges. Let these boil together for two hours, carefully skimming. Pour it, without straining, on to two pounds of raisins. When cool, put in the juice of the lemons or oranges; …

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Ginger Beer No. 2

Seven pounds crushed white sugar, eight gallons water, one-half cup of yeast, four ounces best powdered ginger, a few drops of essence of lemon, one-half teaspoonful essence of cloves. To the ginger pour one pint of boiling water and let it stand fifteen or twenty minutes. Dissolve the sugar in two quarts of warm water, pour both into a barrel …

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How to Make Ginger Beer

The proportions of this may vary. Loaf sugar is preferable to moist; some say a pound to a gallon, others a pound and a half. Some allow but half an ounce of ginger (sliced or bruised) to a gallon, others an ounce. A lemon to a gallon is the usual proportion, to which some add a quarter of an ounce …

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How to Make Frontignac Wine

Pre-Pasteur Wine Recipes

Take three gallons of water, six pounds of white sugar, and three pounds of raisins of the sun cut small; boil these together an hour. Then take of the flowers of elder, when they are falling, and will shake off, the quantity of half a peck; put them in the liquor when it is almost cold. The next day put …

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