Malt Wine

With every three pints of water boil three pounds of sugar as long as any scum rises, which must be taken off, then pour it into a vessel, and when sufficiently cool, add to each three quarts of water one quart of the best rum, and set it with yeast.

Parsnip Wine

Take fifteen pounds of sliced parsnips and boil until soft in five gallons of water; squeeze the liquor well out of them, run it through a sieve, and add three pounds of coarse lump sugar to every gallon of liquor; boil the whole for three quarters of an hour; when it is nearly cold, add a little yeast on toast; let it remain in a tub for ten days, stirring it from the bottom every day; then put it into a cask for a year; as it works over, fill it up each day.

Ginger Wine

To every gallon of water add one pound and a half of loaf sugar and half an ounce of ginger finely bruised; boil the whole together for one hour, and then pour it into a tub to cool; when cool, take as many lemons as you have gallons of water, peel them very thin, and add the juice and the peel to the liquor; then work it with a small quantity of good yeast spread on a piece of toasted bread; when it has fermented twenty-four hours put the whole together into a cask, and at the end of six weeks bottle it, care being taken not to shake it, that it may draw off clear. After it has been a month in bottle, it will be fit for use.

Excellent Raisin Wine

To every gallon of spring water put eight pounds of fresh smyrnas in a large tub; stir it thoroughly every day for a month; then press the raisins in a horse-hair bag as dry as possible; put the liquor into a cask, and when it has done hissing, pour in a bottle of the best brandy; stop it close for twelve months, then rack it off; but without the dregs; filter them through a bag of flannel of three or four folds; add the clear to the quantity, and pour one or two quarts of brandy, according to the size of the vessel; stop it up, and at the end of three years you may either bottle it or drink it fresh from the cask.

Raisin wine would be extremely good if made rich with fruit and kept long, which improves the flavour greatly.

Very Fine Black Currant Wine

To every three quarts of juice, put the same of water unboiled; and to every three quarts of the liquor add three pounds of very pure moist sugar; put it into a cask, preserving a little for filling up; put the cask in a warm dry room, and the liquor will ferment of itself. Skim off the refuse when the fermentation shall be over, and fill up with the reserved liquor. When it has ceased working, pour three quarts of brandy to forty quarts of wine. Bung it close for nine months, then bottle it and drain the thick part through a jelly-bag until it be clear, and bottle that. Keep it ten or twelve months.

Champagne

To every pound or quart of grapes picked and bruised put one quart of water, let it stand in a tub three days, stirring it every day. To every gallon of juice when pressed out by the hands through a cloth, (and after standing a little time, carefully pour off the sediment), put three pounds of good loaf sugar. Barrel it, and put the bung slightly over; when it has done working, or at the end of three weeks, add isinglass in the proportion of half an ounce to ten gallons of liquor, dissolving it previously in a small quantity of the liquor, stir it for three days once a day, and at the last stirring add one quart of white brandy to every five gallons of wine. In a few days bung it down close, and in six months bottle it. The fruit to be picked when full grown, and just beginning to change colour. Bottle it in March.