Gather the Elder-Berries ripe and dry, pick them, bruise them with your
Hands, and strain them; then set the Liquor by in glaz'd earthen Vessels
for twelve hours to settle, then put to every pint of Juice a pint and half
of Water, and to every Gallon of this Liquor put three Pounds of _Lisbon_
Sugar: set this in a Kettle over the Fire, and when it is ready to boil,
clarify it with the Whites of four or five Eggs; let it boil an hour, and
when it is almost cold, work it with some strong Ale-Yeast, and then tun
it, filling up the Vessel from time to time with the same Liquor saved on
purpose, as it sinks by working. In a Month's time, if the Vessel holds
about eight Gallons, it will be fine and fit to bottle, and after bottling,
will be fit to drink in two Months: but remember, that all Liquors must be
fine before they are bottled, or else they will grow sharp and ferment in
the Bottles, and never be good for any thing.
_N.B._ Add to every Gallon of this Liquor a Pint of strong Mountain Wine,
but not such as has the Borachio or Hogskin flavour. This Wine will be very
strong and pleasant, and will keep several Years.
We must prepare our Red Elder-Wine in the same manner that we make with
Sugar, and if our Vessel hold about eight or ten Gallons, it will be fit
for Bottling in about a Month; but if the Vessel be larger, it must stand
longer in proportion, three or four Months at least for a Hogshead.
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