The art of making wine from fruits, flowers, and herbs, all the native growth of Great Britain ... With a succinct account of their medicinal virtues, and the most approved receipts for making raisin wine ... To which is now added, the complete method of distilling, pickling, and preserving ... / By William Graham.

  • Graham, William, of Ware.
Date:
1776
Catalogue details

Licence: Public Domain Mark

Credit: The art of making wine from fruits, flowers, and herbs, all the native growth of Great Britain ... With a succinct account of their medicinal virtues, and the most approved receipts for making raisin wine ... To which is now added, the complete method of distilling, pickling, and preserving ... / By William Graham. Source: Wellcome Collection.

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    Having bruifed the grapes well, fo that they are be¬ come pulp, or mafh, provide a t2p at the bottom of your cask, tie a hair-cloth over the foffet, and let out that which will run voluntarily of itfelf, as the bed; wine ; then take out the pulp, and gently prefs it by degrees in a cyder-prefs, till the liquor is diffidently drained out •, provide a new cask, well feafoned, and aired with a lighted rag dipped in brimftone till it become dry, pour the liquor in through a fieve fun¬ nel to flop the dregs, and let it {land only with a peb¬ ble {lone lightly laid on the bung hole to ferment, and. refine itfelf, ten or twelve days; then draw it gently off into another cafk, well feafoned, that the lees or dregs may remain in the fird cafk, and flop it no other way than before, till it has quite paffed over its ferment, which you may know by its coolnefs and pleafant tade : and thus of your ordinary white grapes, you may make a good white fort of wine ; of the red grapes, claret; and if it fhould want colour, heighten it with a little bra HI, boiled in about a quart of it, and drained very clear. The white grapes, not too ripe, give a good Rhenifh tafte, and are wonderfully cooling. There is a fort of mufcadel grapes, growing now in many parts of England, which may be brought, by the help of a little loaf-]fugar to feed on, to produce a curious fweet wine, little differing from Canary, and altogether as wholefome and pleafant. If the wine require racking, the bed time to do it is when the wind is in the North, and the weather temperate and clear ; in the increafe of the moon, and when {he is underneath the earth, and not in her full height. If the wine rope, to alter it take a coarfe linen cloth, and when you have fet the cask a-broach, fet it be¬ fore the bore, then put in the linen, and rack it in a dry cask ; put in five or fix ounces of allum in pow¬ der, and jumble them fo that they may mix well. On fettling, it will be &ned down, and become very clear