Pasteur Brewing Louis Pasteur – Science, Health, and Brewing 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; rinse the pulp in a pint or two of the wine, and strain it to the rest. Ferment it with yeast; mix one-half cup of solid yeast with a pint or two of the wine, and with that work the rest. Next day tun it, raisins, hops, ginger, and all together, and fill it up for a fortnight either with wine or with good new beer; then dissolve one ounce of isinglass in a little of the wine, and return it to the rest to fine it. A few days afterward bung it close.
This wine will be in full perfection in six months. It may be bottled, but is apt to fly; and if made exactly by the above directions, and drawn from the cask, it will sparkle like champagne.
