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HOMEMADE UNFERMENTED WINE
"Hyde Park"— The recipe promised you for un-
fermented wine is supplied herewith. Only
clean, sound, and not overripe grapes should be
used. They may be crushed, pressed by the
hand, or by some other process. If light juice
is desired the grapes should be put into a clean
cloth sack, and either hung up and twisted in
order to extract the juice, or grasped by two
persons and screwed tightly until the greater
part of the juice is expressed. A double boiler
or its equivalent, such as a large stone jar placed
in a pan of hot water, must be used. The
juice is placed in the inner receptacle and heat-
ed to a temperature of from 180 deg. F. to 103
deg. F. The temperature should never go be-
yond 200 F. A thermometer should be used,
but if one is not available the juice should be
heated until it steams, but it must not be al-
lowed to boil. Pour the juice immediately
into a glass or enamel vessel and allow it 24
hours to settle, then drain it off from the sedi-
ment and strain it through several thicknesses
of clean flannel. A conical filter may be
made from a woolen cloth to fit a hoop of iron,
and then suspended for use by a stout cord.
The bottling of the filtered juice must be the
next process. Fill up a number of clean bottles
to within an inch from the top. Procure a tub
or similar shaped vessel, place some pieces of
thin board upon the bottom, and on the wood
stand the bottles of juice. The tub should be
filled with water to within an inch or so of the
top of the bottles, and the water heated until
it begins to simmer. The bottles should be
taken out and then corked and sealed with wax
immediately. Only new corks should be used, and
these must be previously soaked for 30 minutes
in water at 140 deg. F. When red juice is
wanted the grapes should be crushed, but with-
out that pressure as indicated where white juice
is required. It should be heated to not more
than 195 deg. F., and then strained as explain-
ed. When a greater temperature than 195 deg.
F. is reached the finished product has a scorched
taste. The bottles used as containers should
not be large, for the reason that when a bottle
is opened it should be used as soon as possible,
otherwise it will go off. Apples, pears, cher-
ries, and all berried fruits may be similarly
treated to produce an unfermented wine, and the
product will keep indefinitely if the air is ex
cluded. — 'Trench.'
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