FRUIT-WINES. 361 



small and large cultivated strawberries, which give about 2^- 

 quarts of juice. Pour water over the residue and press again, so 

 as to obtain about 3 quarts more of juice or a total of 5J quarts. 

 Xext dissolve 4 pounds of rock-candy in 5 quarts of cold water, 

 bring the solution, together with the 5J quarts of juice, into a 

 small cask, and allow the whole to ferment in a cellar having a 

 temperature of 61 F. In four weeks the wine is ready for draw- 

 ing off into bottles. It is of a beautiful pale yellow color and 

 possesses an excellent bouquet, and if made sparkling furnishes 

 an excellent beverage. 



According to a receipt in the " Weinzeituug," 40 quarts of 

 strawberries and 41 quarts of water, with an addition of 12 Ibs. 

 of sugar, 3 J ozs. of tartar, and a gallon of whiskey free from fusel 

 oil are allowed to ferment and the resulting wine is treated in the 

 usual manner. 



Another method is to pour 1 quart of hot water upon 1 quart 

 of crushed strawberries and pressing out after allowing the mass 

 to stand for 2 days. Then add to every quart of juice 1 Ib. of 

 sugar, and to every 40 quarts of juice the grated peel and juice 

 of 2 lemons and 2 oranges and 4 quarts of French brandy. 

 Allow the whole to ferment, and treat the resulting wine in the 

 usual manner. 



Gooseberry-wine. The proportion between sugar and acid is 

 somewhat more favorable in the gooseberry than in the currant, 

 but not sufficiently so as that the pure juice would yield a good 

 wine by fermentation. Hence the juice must be converted into 

 suitable must, as regards sugar and acid, in accordance with the 

 rules given on p. 325. The yellow varieties are preferable, they 

 alone having a distinctly vinous taste ; the wine obtained from 

 the red and green varieties is somewhat insipid. The juice is ob- 

 tained in the same manner as from currants, the berries being 

 bruised, the juice allowed to run off and the residue washed sev- 

 eral times with water, so that each volume of juice receives an 

 addition of 1 volume of water, though as the mixed juice has to 

 be tested as to its content of acid, the direction in regard to the 

 addition of water need not be accurately followed. The must 

 may contain as much as 30 per cent., because the fermentation 

 of gooseberry-must is generally carried on in the warmer season 



