This section is from the book "The Manufacture Of Liquors, Wines, And Cordials, Without The Aid Of Distillation", by Pierre Lacour. Also available from Amazon: Manufacture of Liquors, Wines, and Cordials, Without the Aid of Distillation.
The manufacture of the above articles is well worthy of the exclusive attention of a party who is desirous of making large profits from small investments, the operation requiring little room, and but little attention. The fixtures and appurtenances are few and simple, and the article in question can be manufactured at such a low figure that the most ruinous auction prices will pay a handsome profit.
Cheap Champagne. - Water, fifty gallons; honey, two gallons; bruised ginger, five ounces; ground mustard, five ounces; boil the mass for thirty minutes, and when quite cool add a quart of yeast; ferment for ten to fourteen days, first add six ounces of bitter almonds, bruised; spirit, and grains of paradise tincture, to suit convenience. The more spirit the champagne possesses, the greater will be its body. For coloring, use cochineal, half an ounce, to fifty gallons. The cheapest coloring is red beets, sliced, and added to the mass during fermentation. Five or six common-sized beets will color fifty gallons. The best of this coloring will not compare with cochineal.
Large casks, boxes, or vats made of wood, are suited for fermenting the champagne. In bottling, the cheapest plan is, after they are corked and wired, to dip them in a melted solution of one part of turpentine, one of tallow, and five of rosin, rendered fluid by heat; before this is completely dry on the cork and neck of the bottle, lay on gently one of the leaves of Dutch metal, and press it gently all around the neck, by the assistance of three or four layers of a handkerchief. This looks very neat, and can be done at a trifling cost, as the Dutch metal for each bottle could scarcely be estimated; the labels will of course be prepared by the lithographer by the quire. When bottling, if a table-spoonful of white sugar, or honey, be added to each bottle before corking, it will greatly improve it.
A fine aroma is added to the champagne by adding five drops of spirit of orris, or three drops of essence of wintergreen, or essence of vanilla, four drops; or dissolve five grains of ambergris in half a glass of pure alcohol; the alcohol should be kept hot for half an hour; this should, when dissolved, be added to fifty gallons of champagne. For making the above spirits and perfumes, directions will be found in another part of this work.
The drops of perfume above mentioned, are intended for each bottle. This perfume is to be well fined with milk if necessary.
To make this "pink champagne," add two ounces of bruised cochineal.
Sweet Cider - Imitation, - Water, one hundred gallons; honey, five gallons; catechu, powdered, three ounces; alum, five ounces; one quart of yeast; fer ment for fifteen days in a warm position in the sun; then bitter almonds, half a pound; cloves, half a pound; burnt sugar; one quart; three gallons whiskey; if acid predominates, correct it by the addition of honey or sugar; if too sweet, add sulphuric acid to suit taste.
Cider - Imitation, Cheap. - Water, thirty-five gallons; sulphuric acid, sufficient to render the water pleasantly sour to the taste; clear brown sugar, fifty pounds; add four ounces of alum, five ounces of ginger, five ounces of cloves, six ounces of bitter almonds; boil these four last ingredients in two gallons of the above fluid for two hours; strain, and add this decoction to the thirty-five gallons; if desired of a deeper color, add burnt sugar. From three to four gallons of whiskey will give this a very good body. Some manufacturers add two gallons of strong decoction of boiled dried peaches to every barrel before sending it off. The above specimen of cider will answer very well for manufacturing wines, etc, etc.