Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/15

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COLORING FOR WINES

One pound of white sugar. Put into an iron kettle, let boil, and burn to a red black, and thick; remove from the fire, and add a little hot water, to keep it from hardening as it cools; then bottle for use.


FINING OR CLEARING

For fining or clearing the wine use one quarter pound of isinglass, dissolved in a portion of the wine, to a barrel. This must be put in after the fermentation is over, and should be added gently at the bung-hole, and managed so as to spread as much as possible over the upper surface of the liquid; the intention being that the isinglass should unite with impurities and carry them with it to the bottom.


TO FLAVOR WINE

When the vinous fermentation is about half-over, the flavoring ingredients are to be put into the vat and well stirred into the contents. If almonds form a component part, they are first to be beaten to a paste and mixed with a pint or two of the must. Nutmegs, cinnamon, ginger, seeds, etc., should, before they are put into the vat, be