Ingredients.—10 lemons, 4 lbs. of loaf sugar, 4 quarts of boiling water, 1 tablespoonful of brewer's yeast.
Method.—Remove the rinds of 5 lemons in thin fine strips, and place them in a wooden tub or earthenware bowl. Boil the sugar and water together for ½ an hour, then pour the syrup over the lemon-peel. When cool, add the strained juice of the 10 lemons, stir in the yeast, and let the vessel stand for 48 hours. At the end of this time, strain into a cask, which the wine must quite fill, bung loosely until fermentation ceases, then tighten the bung, and allow the cask to remain undisturbed for about 6 months before racking the wine off into bottles.
3524.—LEMON WINE. (Another Method.)
Ingredients.—To 4½ gallons of water allow the pulp and juice of 50 and the rinds of 25 lemons, 16 lbs. of loaf sugar, ½ an oz. of isinglass, 1 pint of brandy.
Method.—Remove the rinds of 25 lemons in thin strips, remove from each lemon every particle of white pith, and cut them into slices. Put aside the pips, place the sliced lemon rind and lemons in a wooden tub or earthenware bowl, and pour over them the cold water. Stir frequently for 7 days, then strain into a cask and add the sugar. Bung loosely until fermentation ceases, then add the isinglass dissolved in a little water, and bung tightly for 6 months. At the end of this time add the brandy, and rack the wine off into bottles.
Ingredients.—5 gallons of water, 28 lbs. of sugar, 6 quarts of sweet-wort, 6 quarts of tun, 3 lbs. of raisins, ½ a lb. of candy, 1 pint of brandy.
Method.—Boil the sugar and water together for 10 minutes; skim it well, and put the liquor into a convenient sized pan or tub. Allow it to cool; then mix it with the sweet-wort and tun. Let the preparation stand for 3 days, then put it into a barrel, and let it ferment for another 3 days or more, then bung up the cask, and keep it undisturbed for 2 or 3 months. After this, add the raisins (whole), the candy and brandy, and in 6 months' time bottle off the wine. Those who do not brew may procure the sweet-wort and tun from any brewer.
Note.—Sweet-wort is the liquor that leaves the mash of malt before it is boiled with the hops; tun is the new beer after the whole of the brewing operation has been completed.
Ingredients.—3 lbs. of honey, 4 quarts of water, ¼ of a pint of brewer's yeast.