Improvements in Compounds for Making Home Made Wines.

摘要

40. Brodrick, J. H. Jan. 1. Wine.-Relates to compounds for making homemade wine, such as orange, raisin, cowslip, ginger, dandelion, currant, and others. A compound for making orange wine consists of 3 oz. of dried orange peel, 3 oz. of roast malt or malt flour, 1 scruple of a non-fermentable sweetening-agent such as saccharine, and 4 oz. of fermentable sugar. To this mixture “ oz. of caramel may be added. The mixture is placed in a muslin bag, and compressed into a hard cake. In making the wine, the cake is either boiled with water, or boiling water is poured upon it, according as the flavour of the characteristic ingredient, orange &c., is non-volatile or volatile. The liquor is then fermented with yeast. When an intoxicating wine is required, the quantity of fermentable sugar is doubled. A little dried lemon peel may be added for flavouring purposes. In place of the dried orange peel or other dried substance, soluble fruit extracts or essences may be employed.