356 VINEGAR, CIDER, AND FRUIT-WINES. 



soft. Then press out the juice and add white sugar in the pro- 

 portion of 1J Ibs. to every 20 Ibs. of fruit. Allow the whole to 

 ferment in a cool room and from time to time add some sugar- 

 water during the process. Clarification and racking off is effected 

 in the same manner as with cider. 



CHAPTER XXVIII. 



FRUIT-WINES. 



a. From small fruits. 



ONE of the principal objections to wine from small fruits is 

 that it easily turns; this can, however, be overcome by adding, 

 after fermentation is finished, 5.64 drachms of salicylic acid to 

 every 100 quarts. By increasing the dose to 8.46 drachms less 

 sugar can be added to the must which, of course, makes the 

 beverage poorer in alcohol. A saving of sugar can be further 

 effected without injury to the keeping quality of the wine by a 

 suitable mixing of juices. By working, for instance, the juices of 

 currants, or of raspberries by themselves, a considerable addition 

 of sugar, about 1 pound per quart, has to be made, which can, 

 however, be reduced one-half by mixing with a juice containing 

 some bitter principle, and later on treating the wine with salicylic 

 acid. Thus a large field for experimenting is opened to all, and 

 only a few hints will here be given. Raspberry -juice should be 

 mixed with one-quarter its volume of blackberry-juice; and in 

 the preparation of currant-wine it is especially recommended to 

 use four-fifths of red to one-fifth of black currants, the w T ine 

 obtained being far more spicy and possessing better keeping 

 qualities. Moreover, black currants used within limits are an ex- 

 cellent material for improving the flavor of almost all fruit-wines. 

 The flavor and keeping qualities of fruit-wine are also improved 

 by throwing a couple of handfuls of crushed hazel-nuts or walnuts 

 into the barrel, and also by the addition of 2 ounces, 3 drachms 

 of bitter almonds, the peels of 10 lemons, 3 ounces, 5 drachms 



