Practical Experience in the Wine And Liquor Business Published As Manuscript
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To quickly assess the difficulty of the text, read a short excerpt:
To make this extract, take 2 lb of crushed nutmegs. 1 gallon of spirit, arid keep it standing for 14 days.
Muscat Wine, No. 2.
Take a barrel, burn it out with the above rxtraci.. The SMIIM- MS you would do with Bulphur, and fill it up with white wine.
Angelica Wine.
10 gallons of white wine, 1 " " spirit, 10 Ib of white sugar, | ounce extract of vanille, 20 drops oil of bergarriot, 10 drops oil of cinnamon, 8 ounces gum amble.
N. B. All wines used to these diiterent fabrications oujjht to be we...ll fermented, otherwise the production will not le clenr and able to keep.
Different Receipts.
It often happens that wines at the second fermentation are in- flicted with a sour smell of the linen that surrounds the cork in the bunghole. In such a case said linen ought to be washed every s days in good brandy, mixed with half the quantity of'ertnmiel.
In case, wines work to -strong in their Mvond fermentation, they should be drawn of.
In case, red or white wines have a sour smeil, or taste, apply to 150 gallons: 7 pounds of white sugar, 4 pounds of crerman magnesi.
What to read after Practical Experience in the Wine And Liquor Business Published As Manuscript?
You can find similar books in the "Read Also" column, or choose other free books by Edward Flora to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
To make this extract, take 2 lb of crushed nutmegs. 1 gallon of spirit, arid keep it standing for 14 days.
Muscat Wine, No. 2.
Take a barrel, burn it out with the above rxtraci.. The SMIIM- MS you would do with Bulphur, and fill it up with white wine.
Angelica Wine.
10 gallons of white wine, 1 " " spirit, 10 Ib of white sugar, | ounce extract of vanille, 20 drops oil of bergarriot, 10 drops oil of cinnamon, 8 ounces gum amble.
N. B. All wines used to these diiterent fabrications oujjht to be we...ll fermented, otherwise the production will not le clenr and able to keep.
Different Receipts.
It often happens that wines at the second fermentation are in- flicted with a sour smell of the linen that surrounds the cork in the bunghole. In such a case said linen ought to be washed every s days in good brandy, mixed with half the quantity of'ertnmiel.
In case, wines work to -strong in their Mvond fermentation, they should be drawn of.
In case, red or white wines have a sour smeil, or taste, apply to 150 gallons: 7 pounds of white sugar, 4 pounds of crerman magnesi.
What to read after Practical Experience in the Wine And Liquor Business Published As Manuscript?
You can find similar books in the "Read Also" column, or choose other free books by Edward Flora to read onlineMoreLess
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