Originally published in 1919, this booklet concisely describes how to make home beverages such as homemade wine and beer, containing recipes and other valuable information.
Contents Covered:
- Fermentation
- Ratio of Sugar to Acid
- Boiled Wines
- Carbon Dioxide Valve
- Clarifying or Fining
- Fortifying or Fixing
- Syphoning
- Bottling
- Malted Beverages
- Malt Syrup Beer
- Rice Beer
- Maize Beer
- Coffee Beer
- "Closer" Near Beer
- Molasses Beer
- Cottage Beer
- Ginger Beer
- English Ale
- Fruit Beer
- Ageing Beer
- Wines from Grapes
- Red Wine, Claret, etc.
- White Wine, Sauterne, etc.
- Other Vinous Beverages
- Apple Juice Wine -- White
- Apple Juice Wine -- Red
- Apricot Wine
- Blackberry Wine
- Cider Wine
- Cherry Wine
- Currant Wine
- Damson Wine
- Fruit Nectar
- Gooseberry Wine
- Orange Wine
- Peach Wine
- Prune Wine
- Quince Wine
- Raisin Wine
- Raspberry Wine
- Rhubarb Wine
- Strawberry Wine
- Mead or Honey Wine
- Miscellaneous Beverages
- Apple Cider
- Burgundy -- Imitation
- Port Wine -- Imitation
- Champagne -- Imitation
- Near Champagne
- Hootch
- Liquid Fire
- Honey Dew
- Jazz Jin
- Piquette
| Format: | PDF Digital Reprint, e-Facsimile |
| No. of Pages: | 29 |
| Page Size: | A4 (210mm × 297mm) |
| Download Size: | 10.0 MB |
