Note, that the Elder-Berries must be full ripe, and gather'd in a
dry day; and when you have tunn'd your Wine, let the place where you set it
be warm and dry, where no external Air is admitted, that it may ferment or
work duly, for that is a material point. If it be otherwise disposed, so
that it stands in a place which is subject to Heats and Cold, the Ferment
will stop upon Cold, or be too violent upon Heats; but in cold Weather put
some Straw about it. See more of the working of Liquors in _March_, in the
Article of Brewing, and likewise take care that your Bottles are dry when
you bottle your Wine, and that you have good Corks; take care likewise that
your Wine be clear before you bottle it, or it will be good for nothing. If
this Wine be rightly managed according to the above Directions, it will be
fit for drinking after it has been bottled a Month.
In the making of white Elder-Wine, there is no difference if you make it
with Raisins; but it is much the best, in my Opinion, if you make it with
Sugar after the following manner: only it is to be consider'd, that white
Elder-Berries are yet very scarce, and there must be more of them used in
the Sugar Wine than in the Raisin Wine.
To make white Elder-Wine, or red Elder-Wine, with Sugar.
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